Coconut and chocolate cake
Description
Coconut and chocolate cake is a delicious and absolutely irresistible dessert . There’s no better combination than chocolate and coconut.
This soft dessert, extremely easy to prepare, is excellent to bring to the table as an after-meal treat or to enjoy for breakfast or as a snack with a cup of tea, to indulge in a moment of relaxation and sweetness.
If you too love ultra-delicious cakes and your mouth is already watering at the mere mention of coconut and chocolate cake, get to work right away and prepare it by following our recipe step by step.
Ingredients
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For the cake
- “00” flour 100 g
- Coconut flour 80 g
- Arborea butter 100 g
- Sugar 100 g
- Unsweetened cocoa powder 33 g
- Dark chocolate chips 27 g
- Small eggs 3
- Vanilla extract q.b.
- UHT full cream milk Arborea 67 ml
- Salt q.b.
- Baking powder 10 g
For the icing
- Desiccated coconut 20 g
- Icing sugar q.b.
- Chocolate chips q.b.
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.
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