Ingredients to make Chocolate and grated coconut cake:
- For the cake:
- 2 cups of wheat flour (280 grams)
- 1 cup of sugar (200 grams)
- 1 cup of milk (240 milliliters)
- 1 cup powdered chocolate
- ½ cup soft butter
- 4 eggs
- 1 tablespoon baking powder (baking powder)
- For the filling:
- 1 can of condensed milk
- 100 grams of grated coconut (1 cup)
- 1 tablespoon butter
- For the coverage:
- ½ can of heavy cream
- 200 grams of semi-sweet chocolate
- Chocolate chips or shredded coconut
How to make Chocolate and grated coconut cake:
- To start preparing the cake batter, separate the egg whites from the egg yolks and, with the help of an electric whisk, beat the whites until stiff. Booking.
- In another container, put the butter, sugar and egg yolks and beat with the mixer or rods for 2-3 minutes, until you get a homogeneous cream without lumps. This is one of the tricks so that the chocolate cake is very fluffy: introduce enough air to the dough.
- Sift the flour and cocoainto a bowl. Add the previous mixture, alternating it with the milk, while you beat with some manual rods making enveloping movements, or a spatula.
- Finally, add the beaten egg whites to the prestige cake batter and the baking powder. Continue mixing with a spatula or manual rods making smooth movements, since the mass should not lose volume or air.
- With the dough ready, it’s time to bake! Pour the dough into a previously greased mold, preferably round and about 20 cm in diameter. Bake the chocolate sponge cake in a preheated oven at 180ºC for 45-50 minutes.
- Trick: Bake with heat below for the first 30 minutes to prevent it from being raw inside, and with heat above and below the rest of the time.
- While the cake is baking, prepare the coconut and condensed milk filling. To do this, put all the ingredients in a pot and heat over medium heat, stirring constantly, until it starts to boil. At this point, turn off the heat and allow it to cool.
- Tip: Don’t worry if the cream seems too soft, it will harden slightly when it cools.
- If you want, also prepare the chocolate coating to decorate the prestige cake. To make it, put the heavy cream and chopped chocolate in a heat-resistant dish and melt in the microwave in 30-second intervals at maximum power. In this way, after the first 30 seconds, remove, stir and, if necessary, heat another 30. You can also do this step in a water bath.
- When the cake is done, take it out of the oven, let it cool, unmold it and place it on a wire rack. Once it’s completely cool, cut it in half for stuffing. You almost have your chocolate and grated coconut cake ready!
- Fill the chocolate sponge spreading half of the filling, place the cake top and cover the surface with the remaining coconut filling. If the upper part is irregular and you want your coconut-filled chocolate cake to be perfect, you can always cut it to even out and reserve the excess part to prepare some delicious cake pops.
- Tip:If the coconut cream is too thick, add a little milk and mix.
- To finish the prestigious cake, decorate with the chocolate sauce. Reserve the fluffy chocolate and grated coconut sponge cakein the refrigerator for one hour or until serving time. Without a doubt, it is a really delicious cake and perfect for any occasion.
