Coconut cake with chocolate glaze (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1.75 oz (50g) dark chocolate (such as chocolate discs or melting chips)
02 - 1 can coconut milk
03 - 1 tablespoon cocoa powder
04 - 1 cup (250g) softened butter
05 - 4 eggs
06 - Pinch of salt
07 - 3/4 cup plus 2 tablespoons (180g) sugar
08 - 1 teaspoon vanilla paste
09 - 2 1/2 cups (300g) all-purpose flour
10 - 2 teaspoons cream of tartar baking powder
11 - 1 cup (100g) shredded coconut
12 - 1 package chocolate glaze (dark or milk, according to preference)

# Instructions:

01 - Line a small baking sheet with parchment paper. Separate the eggs and beat the egg whites with a pinch of salt until stiff peaks form.
02 - Heat 1/2 cup (125ml) coconut milk with 50g dark chocolate and cocoa powder in a saucepan until the chocolate is melted, creating a chocolate-coconut milk. Allow to cool briefly.
03 - In a bowl, cream together the softened butter, sugar, and vanilla. Add egg yolks one at a time, mixing well after each addition. Gradually add 2/3 cup (150ml) coconut milk, flour, and baking powder, stirring to form a smooth batter.
04 - Divide the batter into two portions: To the first half, add the shredded coconut and remaining coconut milk, mixing well. Gently fold in half of the beaten egg whites. To the second half, add the prepared chocolate-coconut milk, mix thoroughly, and fold in the remaining egg whites.
05 - Fill the pan to create a swirl pattern: First place 2 tablespoons of the dark batter in the center of the pan. Then place 2 tablespoons of the light batter in the center of the dark batter, and continue alternating until both batters are used up.
06 - Bake the cake in a preheated oven at 350°F (175°C) conventional heat for about 45 minutes. Test with a wooden skewer to ensure it's fully baked. Let the cake cool completely on a wire rack. After a short cooling time, loosen the edges of the springform pan.
07 - Melt the chocolate glaze in a double boiler. Pour the melted chocolate over the cake, ensuring it's covered all around. Wait until the chocolate sets. If desired, sprinkle some shredded coconut over the cake.

# Notes:

01 - I use Belgian chocolate with a high cocoa content; chocolate in drop form (like those used for chocolate fountains) is ideal for melting.
02 - Double the ingredients for a full-sized baking sheet.
03 - For a rectangular pan, start with 2 dollops of batter.
04 - The cake is super moist and the batter already has a wonderful aroma.
05 - Pour the coconut milk into a glass or mixing container first to make it easier to divide. You may need to stir it first if the can has been sitting for a while.

Back