Coconut and chocolate cake: the recipe for the fragrant and super delicious dessert

There coconut and chocolate cake it is a soft, delicious and fragrant dessert, to be enjoyed for one snack tasty or to serve as irresistible dessert at the end of the meal. Once the dough has been made with 00 flour, grated coconut, coconut milk, yogurt, seed oil, sugar, corn starch and baking powder, the cake will be cooked in the oven for about 50 minutes, sprinkled with Ganache Chocolate and decorated with grated coconut. Here’s how to prepare it.

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How to prepare coconut and chocolate cake

Prepare the dough: combine the flour, baking powder, corn starch, vanilla and grated coconut in a bowl.

In another bowl, beat the eggs with the sugar until the mixture is light and frothy. Add the coconut milk, seed oil, yogurt, dry ingredients and mix to mix the ingredients well.

Pour the mixture into the circular mold (16 cm in diameter) and place in a preheated oven at 170° C for 45-55 minutes.

Prepare the syrup: pour the coconut milk, granulated sugar and vanilla sugar into a saucepan. Stir on the heat until the ingredients dissolve.

When cooked, remove the sponge cake from the mold and prick the surface. Pour the syrup and wait for it to soak. Then let it rest in the fridge for 3 hours.

Mix the dark chocolate with the seed oil to obtain the ganache and spread it over the entire cake. Decorate it with grated coconut.

storage

You can store the coconut and chocolate cake in the fridge for 2-3 days under a glass bell.