Coconut choc cake
This Coconut Choc Cake features a rich blend of cocoa and coconut, creating a moist and delightful dessert. The easy-to-follow method ensures a delicious treat for any occasion.
Cook time 60 min
Prep time 20 min
Ingredients:
1 cup butter1 cup sugar
3 eggs
1/2 cup dry cocoa powder
1/3 cup self-raising flour
1/2 cup dried coconut meat
3/4 cup milk (1% fat)
3 cup powdered sugar
1/2 cup water
Indulge your taste buds with this delectable Coconut Choc Cake. Combining the rich flavors of cocoa and coconut, this cake is perfect for any occasion. Whether you're a seasoned baker or a beginner, this recipe is easy to follow and sure to impress your friends and family.
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper for easy removal.
In a large mixing bowl, beat the butter and sugar together using an electric mixer on medium speed until the mixture is light and fluffy. This should take about 2-3 minutes.
Add the eggs one at a time, beating well after each addition to ensure the mixture is smooth and well combined.
Gradually sift in the dry cocoa powder and self-raising flour. Mix on a low speed until just combined. Do not overmix.
Gently fold in the dried coconut meat. Then, gradually add the milk while mixing on a low speed until the batter is smooth and well combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
In a medium saucepan, combine the powdered sugar and water. Cook over medium heat, stirring constantly, until the sugar has dissolved and the mixture has thickened slightly. This should take about 5-7 minutes. Remove from heat.
Once the cake has cooled completely, pour the icing over the top, letting it drip down the sides. You can use a spatula to spread it evenly if necessary.
Allow the icing to set for about 10-15 minutes before slicing and serving the cake. Enjoy your delicious Coconut Choc Cake!
There you have it—a delicious and moist Coconut Choc Cake that is sure to become a favorite. With its rich chocolaty flavor balanced by the subtle hint of coconut, this cake not only satisfies your sweet tooth but also leaves you wanting more. Enjoy baking and savoring every bite of this delightful treat!
Coconut choc cake FAQ:
Bake the Coconut Choc Cake in a preheated oven at 350°F (175°C) for 30-35 minutes. A toothpick inserted into the center should come out clean to indicate it's done.
Use an 8-inch round cake pan for this Coconut Choc Cake. Grease and flour it or line it with parchment paper for easy removal after baking.
Store leftover Coconut Choc Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
Yes, you can substitute dried coconut meat with shredded coconut. Ensure it's unsweetened to maintain the flavor balance of the cake.
To check if the Coconut Choc Cake is fully baked, insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs attached, the cake is done.
Tips:
- Ensure the butter is at room temperature before you begin mixing to make it easier to cream with sugar.
- Sift the dry cocoa powder and self-raising flour to avoid lumps and ensure a smoother batter.
- Use a high-quality cocoa powder for a richer chocolate flavor.
- Stir the mixture gently once the dry ingredients are added to avoid over-mixing, which can result in a dense cake.
- You can toast the dried coconut meat lightly in a pan before adding it to the mixture for an enhanced flavor.
- Check for cake doneness by inserting a toothpick in the center; if it comes out clean, the cake is ready.
- For a moister cake, you can substitute some of the milk with coconut milk.
Nutrition per serving
10 ServingsCalories 530kcal
Protein 4.95g
Carbohydrates 80g
Fiber 3.67g
Sugar 70g
Fat 24g
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