Best Coconut Chocolate Cake
Table of Contents
Coconut chocolate cake
Featuring a made-from-scratch chocolate cake layered with coconut pastry cream and covered in coconut buttercream frosting, this Coconut chocolate cake is a true show stopper.
The chocolate cake base in this recipe is so versatile and can be used in any application. Feel free to play around with the recipe and create your own flavour combinations!
The chocolate cake base is my absolute favourite, but so easy to make. All you need is a bowl and a whisk to bring the cake together and create one of the softest, moistest chocolate cakes ever. I hope you all enjoy the recipe!
Ingredients:
SPONGE CAKE:
- 3 eggs
- 80 g sugar
- 1 pinch of salt
- 30 ml oil
- 50 ml milk
- 80 g flour
- 20 g cocoa
- 1 teaspoon of baking powder
COCONUT CREAM:
- 80 g sugar
- 200 ml milk
- 100 g condensed milk
- 100 g butter
- 250 g coconut flour
COVERAGE:
- 100 g of chocolate to melt in milk or cream
- 30 ml oil
Directions:
Cake: mix the eggs with sugar and salt.
Then add the oil and milk. Separately, mix flour, cocoa and yeast. Sift and add to the dough. Pour the mixture into the mold and bake at 180 degrees for 25-30 minutes.
Coconut cream: in a saucepan mix sugar, milk, condensed milk and butter. Melt and add the coconut flour.
Now assemble the cake.
Melt the chocolate with milk (or cream) and then add the oil.
Pour the chocolate on the cake and let it cool.
Enjoy your Coconut chocolate cake
