The combination of chocolate and coconut is amazing and this cake is proof of that! recept
- Easy to prepare
- 12 portions
- 75 minutes
The combination of chocolate and coconut is always welcome and this cake is a great example! If you love chocolate brownies, this coconut twist will surely delight you. With the chocolate glaze and coconut layer, this dessert is simply irresistible. Let’s get started!
For 12 portions
Ingredients
For the batter:
For the coconut layer:
For the glaze:
Preparation procedure
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Preparation of the batter:
Preheat the oven to 180°C. Grease a 20x20 cm baking pan with butter and line it with parchment paper.
- Melting the chocolate and butter: Melt the chocolate and butter in a bowl over a pot of simmering water. Once melted, remove the bowl from the heat but leave it in the hot water bath so the chocolate stays warm.
- Adding the other ingredients: Add the instant coffee and sugar to the melted mixture and mix well. Let the mixture cool slightly.
- Adding the eggs: Gradually add the eggs, mixing thoroughly so they incorporate well.
- Adding the remaining dry ingredients: Add the vanilla extract, all-purpose flour, salt, and cocoa. Mix thoroughly until the batter is smooth and free of lumps.
- Baking the batter: Pour the batter into the prepared pan and bake for 30 minutes. After baking, let the cake cool.
- Preparing the coconut layer: In a bowl, mix the condensed milk and shredded coconut. Stir until you have a homogeneous mixture.
- Assembling the cake: Spread the coconut mixture over the cooled cake and spread it evenly.
- Preparing the chocolate glaze: Heat the cream in a saucepan over low heat — it must not boil! Add the pieces of chocolate and remove from the heat. Let the mixture sit for a minute, then stir until smooth.
- Finishing the cake: Pour the glaze over the coconut layer and let it set in the refrigerator for at least an hour.
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