Chocolate and coconut frosted cake: the recipe for a dessert with a soft and creamy center

Step 1

First, prepare the coconut cream: Mix cornstarch and granulated sugar in a saucepan.1.

step 2

Add the hot milk flavored with vanilla extract2.

step 3

Stir with a whisk to avoid lumps3and light the fire.

Step 4

Allow the cream to cook over medium-low heat until it thickens, then remove from the heat and add the coconut flakes4, mix thoroughly and set aside.

Step 5

Prepare the cocoa dough: Crack the eggs into a large bowl and beat them together with the granulated sugar with an electric whisk5.

Step 6

Add the flour sifted with yeast and bitter cocoa to the resulting light and foamy mass6.

Step 7

Stir in the powders with an electric whisk7and slowly pour in the milk and seed oil, continuing to whisk.

Step 8

Pour half of the mixture into a buttered and floured 24cm diameter cake tin8.

Step 9

Place in the oven preheated to 180 °C and cook for about 20 minutes9.

Step 10

After cooking, remove the base from the oven and spread the coconut cream evenly over the surface10.

Step 11

Cover the cream with the remaining cocoa mixture11

Step 12

Level the surface12 and place in the oven at 180°C for 25-30 minutes. After this time, take the cake out of the oven and let it cool.

Step 13

Turn the chocolate and coconut-covered cake out onto a serving plate, sprinkle with coconut flakes, cut into slices13 and serve.

storage
The cake covered with chocolate and coconut can be stored in the refrigerator, in an airtight container or covered with cling film, for a maximum of 3-4 days .