Coccochoc Cakes

Name: Coccochoc Cakes
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Ingredients: Shredded coconut 2 ½ cups; Eggs medium 2; Powdered sugar 0.4 cup; Fresh liquid cream ½ cup; Dark chocolate 6.25 oz; Butter softened 3 tbsp; Cognac 0.7 tbsp; Shredded coconut to taste

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Gluten Free
Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 30 min
Makes: 6 pieces
Cost: Average
Note + cooling time in the refrigerator (at least 1 hour)

PRESENTATION

So here's the deal, this coconut chocolate cake is a treat you really, really have to try. Originating in Italy, these small tartlets called tortine Coccochoc blend rich chocolate with sweet coconut—and you know what? It's something special. Made with a coconut shortcrust pastry that's butter-free and gluten-free, it’s perfect for those with sensitivities or anyone wanting a lighter option.

Thing is, the crust is crispy and holds a super moist dark chocolate ganache filling, especially nice with a hint of cognac. Not into booze? No problem—just swap it for some orange zest. Honestly, it still works great. The tender coconut crust and deep chocolate flavor make these cakes feel special. And you know, they're pretty simple.

Compared to the usual coconut chocolate layer cake, this Italian twist is more interesting and way, way more fun. In places like Lombardy or Calabria, families add their own flair—sometimes a thicker layer of sweet ganache or toasted coconut on top for crunch. And the sauce? It's divine.

These tartlets are a hit as a snack or a quick dessert. They are the right size: not too heavy but full of flavor. The coconut shell and silky chocolate filling mean every bite is both a little crisp and super rich. Even those who prefer a big coconut chocolate pound cake end up loving these minis. Seriously, cannot go wrong.

Whether you’re whipping up a batch for a party or just craving a treat, this easy coconut chocolate cake recipe delivers all the flavor in a neat package. There's something about that golden shell and soft center—really keeps people coming back. And look, it’s hard to mess up such an awesome Italian combo. Really, it’s a win.

INGREDIENTS

Ingredients for 6 small cakes: Shredded coconut 2 ½ cups (200 g); Eggs 2 - medium; Powdered sugar 0.4 cup (50 g)

for the chocolate ganache: Fresh liquid cream ½ cup (100 g); Dark chocolate 6.25 oz (175 g); Butter 3 tbsp (45 g) - softened; Cognac 0.7 tbsp (10 g)

For decoration: Shredded coconut to taste

Preparation

How to prepare Coccochoc Cakes

To prepare the coccochoc cakes, start by making the coconut shortcrust pastry. In a bowl, pour the shredded coconut, powdered sugar 1, and the lightly beaten eggs 2. Work the mixture with your hands 3,

kneading quickly with your fingertips 4 until you get a homogeneous mixture 5. At this point, grease 6 molds with a diameter of 2.75 inches 6.

Take about 1.75 oz of dough and place it inside the mold. Then gently pressing with your fingers 8 cover the entire surface 9.

Repeat the same operation for the other 5 molds, then place them on a tray 10 and put them in the freezer for about 15 minutes. Meanwhile, preheat the oven to 356°F in static mode and prepare the parchment paper circles that will be used for baking the cakes. Using a 4-inch pastry cutter as a model, draw your circles following the entire circumference 11, then cut them with scissors 12.

After 15 minutes, take the cakes out of the freezer and place a circle of paper and a handful of ceramic spheres 13 or dried legumes on each mold: these will be used for blind baking. Gradually place the cakes on a baking sheet and bake in a preheated static oven at 356°F for about 20 minutes. Once they are nicely golden, take them out of the oven 14, remove the parchment paper along with the ceramic spheres, and continue baking for another 5 minutes. When the base is well-golden, remove the molds from the oven 15 and let cool completely.

Start preparing the chocolate ganache to fill the cakes. Finely chop the dark chocolate 16 and transfer it into a bowl; meanwhile, heat the cream in a saucepan 17 and as soon as it reaches a boil, turn off the heat. Pour about half of it into the chocolate 18

and quickly stir with a spatula 19. Heat the remaining cream again, add it to the chocolate 20, and continue to stir with a whisk until the chocolate is completely melted and you have obtained a smooth mixture 21; it is important that the cream is very hot.

Add the soft butter in pieces 22 and stir until it melts. Add the liquor 23 and stir once more 24.

At this point, the cakes will be cold, remove them from the molds 25 and place them on a wire rack 26. Using a spoon, transfer the ganache into the shells 27.

Let the ganache solidify inside the cakes 28, placing them in the refrigerator for at least an hour before decorating with shredded coconut; to get a more precise pattern, turn one of the molds upside down and use it to ensure that the coconut only goes on the part you want to decorate 29. All that's left is to serve your coccochoc cakes 30!