Soft Coconut and Chocolate Cake

Name: Soft Coconut and Chocolate Cake
Prep time: 35 min
Cook time: 40 min
Total time: 75 min
Yield: 6
Ingredients: Type 00 flour 1.67 cups; Unsweetened cocoa powder 2 tbsp; Eggs 3; Sugar 0.9 cup; Powdered yeast for sweets 1 ½ tsp; Vegetable oil ½ cup; Yogurt with fruit (coconut) ½ cup; Water 8.1 tsp; Shredded coconut 1 ¼ cup; Powdered sugar to taste; Shredded coconut 1 tsp

it es br de fr

574

Calories per serving

Vegetarian

Energy Kcal 574
Carbohydrates g 64.3
of which sugars g 38.5
Protein g 9.3
Fats g 31
of which saturated fat g 11.8
Fiber g 112.7
Cholesterol mg 4.8
Sodium mg 38.9

Difficulty: Easy
Prep time: 35 min
Cook time: 40 min
Serving: 6 persone
Cost: Low

PRESENTATION

Recipe by
Rossella Maraio

Do you love coconut? Then this dessert recipe is just for you! The soft coconut and chocolate cake combines the deliciousness of cocoa with the exotic flavor of coconut in a mix of soft and fragrant texture, inspired by two of the most beloved cakes, the marble and the coconut ones. Perfect for breakfast, but also great as a dessert, this chocolate-coconut cake will pleasantly surprise you with its soft and aromatic flavor. Gift it to friends, prepare it for family or a party, it will be ideal for any occasion!

Also discover our soft coconut cake, a real delight!

INGREDIENTS

574

Calories per serving

Ingredients for a 22 cm mold: Type 00 flour 1.67 cups (200 g); Unsweetened cocoa powder 2 tbsp (10 g); Eggs 3; Sugar 0.9 cup (180 g); Powdered yeast for sweets 1 ½ tsp (7 g); Vegetable oil ½ cup (100 g); Yogurt with fruit ½ cup (125 g) - (coconut); Water 8.1 tsp (40 ml); Shredded coconut 1 ¼ cup (100 g)

for decoration: Powdered sugar to taste; Shredded coconut 1 tsp

Preparation

How to prepare Soft Coconut and Chocolate Cake

To prepare the soft coconut and chocolate cake, first break the eggs into a bowl. Then add the sugar 1 and beat everything with electric whisks until you get a fluffy and frothy consistency 2. At this point, add the yogurt 3

and gently mix with a spatula 4. Then add the vegetable oil 5 and mix again. Then sift the all-purpose flour inside 6,

mix again gently from bottom to top with the spatula 7. Add the water 8 and the sifted baking powder 9. Mix again without deflating the mixture.

Finally, add the coconut flour 10 and mix one last time 11. Then pour 3/4 of the mixture into a 9-inch pan 12.

Sift the cocoa into the remaining batter 13 and mix to absorb it 14. Use a spoon to transfer it into the pan, creating 4 mounds 15.

Using a long skewer, create the typical marbled effect (16-17). Then bake in a preheated static oven at 350°F for 40 minutes. Once cooked, take the cake out 18 and let it cool before removing it from the pan.