Martha's coconut crunch cake
Indulge in Martha's Coconut Crunch Cake, a delightful blend of coconut milk, shredded coconut meat, and dark chocolate. This recipe combines all-purpose white wheat flour, baking soda, and baking powder for a perfect rise, while a touch of vanilla extract and a dash of salt enhance the flavors. Whipped egg whites, creamy condensed milk, and a mix of butter and coconut oil create a moist and rich texture, topped off with a luscious layer of heavy whipping cream. A tropical treat that's sure to impress!
- 14 Jun 2024
- Cook time 85 min
- Prep time 120 min
- 12 Servings
- 14 Ingredients
Martha's Coconut Crunch Cake is a delightful tropical dessert that combines the rich flavors of coconut milk, coconut meat, and dark chocolate. Perfectly crunchy and irresistibly moist, this cake is a treat for anyone who loves a good coconut-infused dessert. Follow this recipe to create a dessert that's sure to impress your family and friends!
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a clean 9x13 inch baking pan to ensure the cake doesn't stick.
- In a medium-sized mixing bowl, sift together the baking soda, baking powder, flour, and salt. Set aside.
- In a large mixing bowl, combine the coconut milk and vanilla extract. Add the softened butter and melted coconut oil, mixing until smooth.
- Gradually whisk the granulated sugar into the wet ingredients until well incorporated.
- In a separate, clean bowl, whip the egg whites until they form stiff peaks. Gently fold the egg whites into the wet mixture, being careful not to deflate them.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid over-mixing to keep the batter light and airy.
- In another bowl, mix the condensed milk with the shredded coconut meat until thoroughly combined.
- Pour half of the cake batter into the prepared baking pan, spreading it evenly.
- Spread the coconut mixture over the batter layer.
- Pour the remaining batter on top of the coconut layer, ensuring it's evenly distributed.
- Bake in the preheated oven for about 30 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- While the cake is baking, melt the dark chocolate using a double boiler or microwave in short bursts, stirring well.
- Whip the heavy whipping cream until stiff peaks form. Set aside.
- Once the cake is baked, allow it to cool in the pan for about 10 minutes. Transfer the cake to a wire rack to finish cooling completely.
- Drizzle the melted dark chocolate over the cooled cake. Dollop or pipe whipped cream on top as desired.
- Slice the cake and serve. Enjoy the delicious flavor and crunch of Martha's Coconut Crunch Cake!
Tips:
- Make sure all ingredients are at room temperature before starting to ensure a smooth and even batter.
- Use fresh coconut meat for the best flavor and texture.
- Whisk the egg whites until they form stiff peaks to help the cake rise and maintain its airy texture.
- Be careful not to overmix the batter to keep the cake light and fluffy.
- Chill the cake in the refrigerator for a couple of hours before serving to enhance the flavors.
Enjoy Martha’s Coconut Crunch Cake as the perfect ending to any meal or as a delightful snack with a cup of coffee or tea. With its mix of textures and flavors, this cake is sure to become a favorite. Impress your guests with this show-stopping dessert that’s both delicious and visually appealing!
| Nutrition Facts | |
|---|---|
| Serving Size | 130 grams |
| Energy | |
| Calories 420kcal | 17% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 44g | 12% |
| Fiber 5g | 13% |
| Sugar 24g | 25% |
| Fat | |
| Fat 33g | 38% |
| Saturated 22g | 75% |
| Cholesterol 22mg | - |
| Vitamins | |
| Vitamin A 63ug | 7% |
| Choline 33mg | 6% |
| Vitamin B1 0.10mg | 8% |
| Vitamin B2 0.16mg | 12% |
| Vitamin B3 0.59mg | 4% |
| Vitamin B6 0.05mg | 3% |
| Vitamin B9 18ug | 5% |
| Vitamin B12 0.14ug | 6% |
| Vitamin C 2.29mg | 3% |
| Vitamin E 0.22mg | 1% |
| Vitamin K 0.72ug | 1% |
| Minerals | |
| Calcium, Ca 120mg | 9% |
| Copper, Cu 0.23mg | 0% |
| Iron, Fe 2.52mg | 23% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 160mg | 13% |
| Potassium, K 300mg | 9% |
| Selenium, Se 13ug | 24% |
| Sodium, Na 250mg | 16% |
| Zinc, Zn 0.95mg | 9% |
| Water | |
| Water 44g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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