Ready to dive into a delightful baking adventure, Lykkers? This chocolate coconut cake is a perfect treat to share with friends or family. It’s simple to make, rich in flavor, and sure to bring smiles around the table.

Let’s explore how to create this moist, creamy, and irresistible dessert step-by-step.

Ingredients for 10 Servings

Dry Ingredients:

- 200 grams all-purpose flour

- 50 grams cocoa powder

- 1 packet baking powder (about 16 grams)

- A pinch of salt

Wet Ingredients:

- 150 grams butter, softened

- 200 grams granulated sugar

- 3 eggs (separated)

- 400 grams sweetened condensed milk

- 200 milliliters fresh cream

- 125 grams dried shredded coconut

For the Topping:

- 200 grams dark chocolate

Additional:

- Butter and flour for greasing the pan

Step-by-Step Preparation

1. Making the Cake Base

- Preheat the oven to 190°C (375°F).

- Grease and flour a springform pan to prevent sticking.

- Separate the eggs into yolks and whites.

- Beat the softened butter with the sugar until creamy and fluffy.

- Add the egg yolks one at a time, mixing well after each addition.

- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.

- Gradually add the dry mix to the butter and egg yolk mixture, blending until smooth.

- Whip the egg whites until stiff peaks form, then gently fold them into the batter to keep the mixture light and airy.

- Pour the batter into the prepared pan and bake for about 35 minutes.

- Test with a toothpick; if it comes out clean, the cake is done. If not, bake a few minutes longer.

- Once baked, remove from oven and let cool before removing from the pan.

2. Preparing the Coconut Filling

- In a large bowl, soak the dried shredded coconut with about 50 ml of warm water, stirring occasionally until softened.

- Mix in the sweetened condensed milk, combining thoroughly to create a creamy coconut filling.

- When the cake has cooled, carefully slice it horizontally into two layers.

- Spread the coconut filling evenly over the bottom layer, then place the top layer back on.

3. Creating the Chocolate Glaze

- Warm the fresh cream in a saucepan over medium heat, but avoid boiling.

- Remove from heat just before it reaches a boil.

- Add the chopped dark chocolate to the warm cream and stir until completely melted and smooth, forming a luscious glaze.

- Allow the glaze to cool slightly, then pour it over the cake, starting from the center and letting it flow naturally to the edges.

- Optional: garnish with fresh coconut flakes for an extra tropical touch.

Final Touches and Serving Suggestions

Once the glaze has set, slice the cake and serve. This cake pairs wonderfully with a cup of your favorite hot beverage and can be enjoyed as a special dessert or a sweet snack anytime. The combination of rich chocolate and creamy coconut offers a perfect balance of flavors that will satisfy any sweet tooth.

Summary for Lykkers

This chocolate coconut cake recipe brings together simple ingredients to create a flavorful and impressive dessert with minimal effort. From a moist chocolate base to a creamy coconut filling and silky chocolate glaze, every bite offers a delightful taste experience. Easy to prepare and perfect for sharing, it’s a recipe that deserves a place in every kitchen.