Quick and easy chocolate and coconut cake
Chocolate and coconut cake: it is a recipe that I found on the internet I changed the doses a bit by removing a little butter and a little sugar. The result is a soft, tasty dessert that is not excessively caloric
Ingredients for a 20 cm cake pan
- 230 grams of flour
- 145 grams of butter
- 145 grams of sugar
- 50 grams of milk
- 4 whole eggs
- 1 sachet of yeast
- 35 gr of bitter cocoa
For the coconut filling:
- 130 grams of dehydrated coconut
- 120 grams of sugar
- an albumen
- 2 teaspoons of cornstarch
- 40 grams of cream.
How to prepare the chocolate and coconut cake
In a bowl, work the sugar with the slightly softened butter, add the egg yolks and continue to work it
Add the milk, the flour with the baking powder and then add the bitter cocoa
Beat the egg whites and gently incorporate them into the mixture
At this point, start preparing the coconut filling: in a bowl, whisk the egg white until stiff.
Then add the sugar, the dehydrated coconut, the cream and the cornstarch
Grease a 24 cm diameter cake pan, then pour part of the cocoa mixture; cdistribute the coconut filling (I used the syringe to create a swirl)
and pour over the remaining cocoa mixture. Bake at 180 degrees for about 50 minutes (covering with a sheet of aluminum foil to prevent the surface from burning). Sprinkle with powdered sugar and ENJOY YOUR MEAL!!
In this blog for wine pairings I consulted the site: www.bodegasdevino.org
Enjoy your meal!