Creamy coconut and chocolate cake: the recipe for a fresh and delicious dessert

The creamy coconut and chocolate cake it’s a dolce fresh and delicious, perfect for the summer. The soft cocoa based is enriched by a delicate coconut creamin turn covered by a icing chocolate, which makes this cake truly irresistible. Perfect to serve as delicious at the end of the mealwill enrich the menus of lunches and dinners in company and will make young and old happy.

In our recipe the filling is made with whipped Cream, sugar e coconut milkbut if you prefer you can replace the cream with ricotta o mascarpone. Even the glaze can be adapted to your tastes: it is excellent both with milk chocolate that with dark chocolatewhose intense taste creates a pleasant contrast with the sweetness of the cream.

Preparing the creamy coconut and chocolate cake is very easy: here are all the necessary steps.

How to make a creamy coconut and chocolate cake

Start with the cocoa base, beating the egg with the sugar and seed oil 1. Then add the flour, vanilla sugar and sifted cocoa powder 2. Spread the mixture into a springform pan 3 and bake at 180 degrees for 10-12 minutes.

Now switch to the coconut cream. Dissolve the gelatin mix in 45ml of coconut milk. Separately, mix the sugar with the salt, coconut milk and whipped cream. Put on the fire, add the gelatin mixture 4 and mix. Transfer the mixture to a bowl, add the grated coconut 5 and mix one last time. Put the plastic on the edge of the mold and pour the mousse 6. Leave in the fridge for 4-6 hours.

Finally, prepare the glaze. She warms the whipped cream and melts the chocolate in it 7. Pour the glaze over the mousse 8 and decorate the cake with grated coconut. Chill the creamy coconut and chocolate cake in the fridge before serving 9.

storage

The creamy coconut and chocolate cake can be preserved for 3-4 days in the refrigerator in an airtight container.