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Chocolate Coconut Cake

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Submitted by PattersonBennett

Chocolate coconut cake topped with a boiled coconut-coffee-cocoa glaze that soaks into the warm crumb. Simple pantry ingredients for a rich, fudgy everyday cake with tropical coconut finish.

YIELD

1 cake

PREP

20 min

COOK

25 min

READY

1 hrs

This is the kind of cake that lives on a glass stand in a grandmother’s kitchen, cut into smaller and smaller wedges as the week goes on. A simple genoise-style base flavored with cocoa and vanilla sugar bakes into a tender crumb, then gets drenched while still warm with a boiled coconut glaze built from coffee, cocoa, and confectioners’ sugar. The warm cake drinks it in like a tres leches, turning the top few centimeters into a dense, fudgy coconut layer.

Whipping the eggs and sugar until the mixture turns pale and thick is the foundation of the cake’s texture. That long whip builds the air structure the leavening needs to work against. Melted butter goes in last and gets folded gently so the air doesn’t collapse.

Pro Tips

  • Beat the eggs and sugar for a full 5 to 7 minutes. The mixture should fall in ribbons when the whisk lifts.
  • Fold in the melted butter carefully. Pouring it in a thin stream along the side of the bowl prevents deflation.
  • Pour the hot glaze over the cake while it’s still warm. Cold cake rejects the syrup and the top stays dry.
  • Let the cake sit for an hour after glazing so the syrup distributes evenly.

Variations

  • Swap vanilla sugar for regular sugar plus a teaspoon of vanilla extract if you can’t find it.
  • Add a handful of chocolate chips to the batter for extra fudgy pockets.
  • Top with toasted coconut flakes after glazing for texture and visual appeal.

Ingredients

2 473
CUPS ML SUGAR
4 4
LARGE LARGE EGGS
2 473
CUPS ML MILK
2 473
4 20
TEASPOONS ML VANILLA SUGAR *
3 45
TABLESPOONS ML COCOA POWDER
4 20
TEASPOONS ML BAKING POWDER
1 ½ 355
CUPS ML BUTTER
melted

Directions

Whip eggs and sugar until white.

Add all other ingredients, melted margarine last.

Mix all ingredients well. Pour into buttered cake mold.

Bake for 20 to 25 min.

While the cake is cooling boil the following for 5 minutes: margarine, coffee, cocoa, vanilla sugar, grated coconut, confectioners sugar.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 425g (15.0 oz)
Amount per Serving
Calories 1367 51% from fat
 % Daily Value *
Total Fat 78g 119%
Saturated Fat 47g 236%
Trans Fat 0g
Cholesterol 404mg 135%
Sodium 614mg 26%
Total Carbohydrate 52g 52%
Dietary Fiber 3g 12%
Sugars g
Protein 36g
Vitamin A 52% Vitamin C 0%
Calcium 29% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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