Coconut and chocolate cake

Instructions

• 1 There's no dessert simpler to make than coconut and chocolate cake. Crack the eggs into a bowl with the sugar, a pinch of salt, and vanilla extract, and beat with an electric mixer until light and fluffy. Melt the butter, let it cool slightly, then fold it into the mixture, stirring with a spatula.
• 2 Sift the flour and cocoa powder and gradually add them to the whipped mixture, alternating with the warmed milk. Gently fold in with a spatula, stirring constantly to avoid lumps and deflating the mixture, until the mixture is smooth. Finally, add the coconut flour, sifted baking powder, and chocolate chips. Mix gently with a whisk until the mixture is uniform and smooth.
• 3 Butter a 24 cm round pan and pour in the batter, then level it with a spoon. Bake the coconut and chocolate cake in a preheated oven at 180°C (350°F) for about 1 hour. To check if it's done, before removing the pan from the oven, do the toothpick test. Insert a wooden skewer into the cake; if it comes out clean, it's ready.
• 4 After removing the cake from the oven, let it cool to room temperature. Once cool, decorate with desiccated coconut, chocolate shavings, and powdered sugar before serving. Your coconut-infused cocoa cake is ready to serve.