Recipe for chocolate-coconut cake
Recipe for creamed chocolate cake with coconut flakes
Chocolate-coconut cake with coconut flakes and chocolate glaze is a paradise for sweet lovers. It’s a harmonious combination of deep chocolate flavor and delicate coconut sweetness, emphasized by a soft and fluffy cake and a rich chocolate glaze. This is an excellent dessert proposition that tempts and delights at the same time. You must try it!
Table of content
Chocolate-coconut cake recipe step by step
If you like soft and delicious chocolate cakes and love the taste of coconut, then you must try this recipe.
Chocolate-coconut cake recipe with video
Wyposażenie
- Loaf pan for baking a pound cake, approximately 25-27 cm long and 10 cm wide.
Składniki
ingredients for chocolate cake with desiccated coconut
- 200 g butter (softened)
- 200 g powdered sugar (- 1 and 1/3 cups)
- 4 eggs (size L – at room temperature)
- 30 ml milk (- lukewarm)
- 175 g wheat flour – all-purpose (- 1 cup and 2 slightly heaped tablespoons)
- 2 teaspoons baking powder
- 25 g unsweetened cocoa powder (- 2 more heaped tablespoons)
- 50 g desiccated coconut (- approx. 0.5 cup)
ingredients for chocolate glaze
- 100 ml heavy cream (mine is 30%)
- 100 g dark chocolate
- desiccated coconut (for sprinkling)
Instrukcja
How to make chocolate-coconut cake
- Cream the butter with powdered sugar for a few minutes until fluffy and light.200 g butter, 200 g powdered sugar
- Sift the flour with baking powder and cocoa through a sieve, add the desiccated coconut and mix with a spoon.175 g wheat flour – all-purpose, 2 teaspoons baking powder, 25 g unsweetened cocoa powder, 50 g desiccated coconut
- Add one egg at a time and a tablespoon of the mixed flour to the butter mixture – mix briefly just until combined.4 eggs
- Pour in the milk and mix briefly.30 ml milk
- Add the rest of the flour and mix on low speed just until combined – do not overmix!
- Pour the batter into the prepared baking pan (I lined mine with baking paper).
- Bake in an oven preheated to 180 degrees (top and bottom heat) for about an hour – until a skewer comes out clean.
- After baking, cool the cake on a wire rack.
How to make chocolate glaze for the cake
- Heat the heavy cream in a saucepan.100 ml heavy cream
- Add the broken chocolate to the hot cream and stir until melted.100 g dark chocolate
- Let the glaze cool slightly, and when it thickens, pour it over the top of the cake.
- Finally, sprinkle the top of the cake with desiccated coconut.desiccated coconut
Film
Uwagi
Wartości Odżywcze
What is chocolate-coconut cake?
My cake today is a combination of light, soft, and fluffy creamed chocolate cake with sweet and aromatic coconut flakes. The inspiration for this cake was the popular Bounty bar – hence chocolate and coconut. Only here I didn’t add coconut mass, but just the flakes, to make the cake as simple as possible for everyone to make. Finally, I covered the cake with a thick layer of delicious dark chocolate and heavy cream glaze and sprinkled it with fine coconut flakes. This is how a cake that is hard to resist was created! You must try it.
Basic ingredients for chocolate-coconut cake
To prepare the cake, you will need a few basic ingredients. All of them are easily accessible, and you probably already have most of them at home. Below is a list of the ingredients I used and possible substitutes.
- butter – the base of the cake is butter creamed with sugar, so the butter used here must be soft and at room temperature. Use butter with a fat content of about 82%.
- wheat flour – regular wheat flour for baking is needed here; types 450, 500, and 550 will all work.
- cocoa – this must be bitter cocoa – not sweet cocoa for mixing with milk.
- chocolate – for the chocolate glaze, I used dark chocolate because I don’t like overly sweet cakes. However, if you prefer sweeter baked goods, you can use milk chocolate. Remember then that you will need to melt it in a smaller amount of heavy cream – about 50 ml.
- heavy cream – the second basic ingredient for the chocolate glaze is heavy cream. I used 30% fat cream from a carton here. You can also use 36% cream – then the cake’s calorie content will slightly increase.
Preparing chocolate-coconut cake – tips
As I mentioned earlier, this is a creamed cake, where we first cream – mix – soft butter with sugar. In such cases, I prefer to use powdered sugar because it combines nicely and quickly with butter, creating a fluffy mixture. It’s good to mix the butter for at least a few minutes – and if you use granulated sugar, even for about 10 minutes. Good mixing of the butter allows for a light, fluffy, and soft cake. Another important thing – it’s good for the other ingredients to also be at room temperature. You can briefly heat the milk in the microwave. And put the eggs in hot water and keep them there for a few minutes. Also, remember to mix the ingredients added to the butter briefly and only until combined. Do not mix for too long, because the cake will lose its fluffiness and after baking, it may be tough, or even undercooked!
How to make a delicious cake with chocolate glaze?
This chocolate-coconut cake is very tasty on its own, but covered with a layer of chocolate glaze, it’s a true delight for the palate. Preparing chocolate glaze from chocolate is not difficult, but it’s good to remember a few things. Do not overheat the heavy cream when heating. It doesn’t have to be boiling; it’s enough to heat it until bubbles appear along the sides of the pot. Then add broken or chopped chocolate to the heated heavy cream, wait 1-2 minutes, and stir into a smooth chocolate glaze. It’s best to mix chocolate with cream in the correct proportions so that it is neither too thin nor too thick. For dark chocolate, we use the same amount of cream as chocolate – for example, 100g each. However, for milk chocolate, we only use 50g of cream per 100g of chocolate (or a maximum of 75g). Milk chocolate glaze is thinner, hence we use less cream.
How to store chocolate-coconut cake?
This chocolate cake with coconut flakes does not need to be stored in the refrigerator. It can safely stand on the kitchen counter. I recommend placing it in an airtight container with a lid, or on a cake stand with a dome, so that the cake does not dry out after cutting. In such conditions, the cake can safely stand for about 5 days. The cake can also be frozen, tightly wrapped in cling film.
If you like sweet chocolate baked goods, I recommend my e-book “Beata’s Chocolate Baked Goods” where you will find only chocolate recipes – including those not available on the blog. You can buy the e-book in my store – I cordially invite you.
Recommended chocolate cake recipes
I strongly encourage you to try my other chocolate cake recipes. There is a huge selection of them on the blog, so I am convinced that you will definitely find recipes perfect for you. Here, I quickly recommend, among others, these three recipes:
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