Choc and coconut cake
Indulge in the tropical delight of Choc and Coconut Cake, featuring a perfect blend of rich coconut milk, dark chocolate, and dried coconut meat, enhanced with a dash of vanilla and a touch of maple syrup. This easy-to-follow recipe combines the fluffiness of self-raising flour with the density of all-purpose flour, producing a moist and decadent treat that's sure to impress. Perfect for any occasion, bring a slice of island paradise to your dessert table with this unforgettable creation.
Cook time 45 min
Prep time 30 min
Ingredients:
1 tbsp butter1 cup sugar
2 eggs
1 tsp vanilla extract
1/3 cup dried coconut meat
1/2 cup self-raising flour
1/2 cup all-purpose white wheat flour
2 cups coconut milk
1 cup dark chocolate
1/2 cup heavy whipping cream
3/4 cup coconut milk
1/3 cup maple syrup
Choc and Coconut cake is a delightful and unique dessert that combines the rich flavors of dark chocolate and coconut, resulting in a moist and flavorful cake. This recipe is a perfect treat for special occasions or simply when you want to indulge in a tropical-flavored dessert. Let's dive into the steps of creating this delicious cake.
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Stir in the vanilla extract.
- In a separate bowl, combine the dried coconut meat, self-raising flour, and all-purpose white wheat flour.
- Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared cake pan.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- Place the dark chocolate into a medium bowl.
- In a small saucepan, heat the heavy whipping cream over medium heat until it just begins to simmer. Do not let it boil.
- Pour the hot cream over the chocolate and let it sit for 5 minutes, then stir until smooth and glossy. Allow the ganache to cool slightly until it thickens but is still pourable.
- In a small saucepan, combine the 3/4 cup coconut milk and 1/3 cup maple syrup.
- Bring to a gentle simmer over medium heat, stirring occasionally, until the mixture is slightly reduced and thickened, about 5-7 minutes. Remove from heat and let it cool slightly.
- Once the cake has cooled, place it on a serving plate.
- Use a skewer or fork to poke holes all over the surface of the cake.
- Pour the coconut maple syrup evenly over the top of the cake, allowing it to soak in.
- Pour the slightly cooled ganache over the cake, spreading it evenly over the top with a spatula. Let the ganache set before serving.
- Slice the Choc Cake and serve. Enjoy the rich flavors of coconut, chocolate, and maple in every bite!
Tips:
- Ensure that your butter is softened to room temperature for easy mixing.
- Use high-quality dark chocolate for a richer flavor.
- You can toast the dried coconut meat slightly to enhance its flavor before adding it to the batter.
- When mixing the batter, make sure not to overmix to avoid a dense cake.
- Allow the cake to cool completely before pouring the chocolate ganache to avoid melting and messiness.
- Refrigerate the cake for at least an hour after glazing to let the ganache set properly.
Choc and Coconut cake is a delectable dessert that brings together the tropical essence of coconut and the richness of dark chocolate. With its moist texture and flavorful profile, this cake is sure to impress your family and friends. Follow the tips provided to perfect your cake, and enjoy a slice of this heavenly treat with a cup of coffee or tea. Happy baking!
Nutrition per serving
10 ServingsCalories 360kcal
Protein 7g
Carbohydrates 45g
Fiber 4.82g
Sugar 30g
Fat 33g
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