Chocolate and coconut cake

Sweet and decadent, the chocolate and coconut cake is a perfect choice for any occasion, whether it's a special celebration or simply an afternoon treat to indulge yourself. This delicious cake, with layers of fine sheets and rich creams, perfectly blends the intense flavors of chocolate with the sweetness of coconut, bringing a touch of exoticism to every bite.

Preparation time: 30 minutes
Baking time: 36 minutes (3 sheets x 12 minutes)
Cooling time: 1 hour (for cream)
Number of servings: 12

Ingredients

For the sheets:
- 6 eggs
- 6 tablespoons sugar
- 3 tablespoons oil
- 3 tablespoons cocoa
- 6 tablespoons flour
- rum essence
- 1 teaspoon baking powder

For the chocolate cream:
- 120 g dark chocolate
- 200 ml liquid cream

For the coconut cream:
- 375 ml evaporated milk (or regular milk)
- 80 g coconut
- 90 g white chocolate
- 150 ml liquid cream
- 1 teaspoon gelatin

For the glaze:
- 1 packet Duo glaze from Dr Oetker
- chocolate shavings (for decoration)

The Story of Chocolate and Coconut Cake

The chocolate and coconut cake has become a favorite in many households due to its contrasting textures and rich flavor. This combination of chocolate and coconut is often associated with moments of joy and celebration, bringing smiles to the faces of loved ones. Whether you serve this cake at a birthday or simply to treat yourself, it's impossible not to fall in love with every layer.

Preparation

1. Preparing the sheets:

- Start by preheating the oven to a medium temperature (180°C). Prepare a 20x30 cm baking tray by lining it with parchment paper.
- In a large bowl, beat the egg whites with a pinch of salt until stiff peaks form, similar to meringue. Gradually add the sugar, continuing to mix until the mixture becomes glossy and firm.
- In another bowl, mix the egg yolks with the oil and rum essence. Gently fold this mixture into the egg white foam to avoid deflating it.
- Mix the flour with the cocoa and baking powder, then gradually incorporate them into the egg mixture using a spatula and folding from the bottom up.
- Divide the mixture into three equal parts and pour each part into the prepared tray. Bake each sheet for 10-12 minutes until they become slightly elastic to the touch. After baking, remove the sheets from the tray and let them cool on a rack. Do not stack them to avoid sticking.

2. Preparing the chocolate cream:

- Break the dark chocolate into small pieces and place it in a saucepan along with the liquid cream. Bring the mixture to a boil, then remove it from heat.
- Blend the mixture well and let it cool for at least an hour. Once the chocolate has cooled and hardened, whip it until fluffy. Place the resulting cream in the fridge until the cake is assembled.

3. Preparing the coconut cream:

- In a pot, mix the coconut with the evaporated milk and place it over low heat. Let it simmer for a few minutes, stirring constantly, then let it cool. The coconut will absorb almost all the liquid, becoming soft and flavorful.
- Hydrate the gelatin in 2 tablespoons of cold water. Break the white chocolate into pieces and melt it together with the liquid cream, bringing the mixture to a boil. Remove from heat, let it cool slightly, then add the hydrated gelatin and stir until completely melted.
- Let the cream cool, then whip it until fluffy, gradually adding the coconut.

4. Assembling the cake:

- Place the first sheet of cake on a platter and spread some of the chocolate cream on top. Continue with the second sheet, followed by the coconut cream. Repeat the process with the third sheet, alternating the creams as desired.
- For the glaze, heat the Duo glaze packet in the microwave for 1 minute, then pour it evenly over the cake. Sprinkle chocolate shavings on top for an elegant decoration.
- Let the cake chill for a few hours before serving, allowing all the flavors to blend perfectly.

Helpful Tips

- Make sure all the ingredients are at room temperature for better mixing.
- You can substitute evaporated milk with regular milk, but evaporated milk will provide a more intense flavor.
- If you want to add a hint of acidity, you can add a few drops of lemon juice to the chocolate cream.

Frequently Asked Questions

1. Can I use other types of chocolate?
Of course! You can experiment with milk chocolate or white chocolate, but keep in mind that each type will change the taste and texture of the cake.

2. How can I store the cake?
The cake stores well in the fridge, sealed in an airtight container, for 3-4 days.

3. Can I freeze the cake?
Yes, the cake can be frozen, but it's recommended to cut it into small portions and wrap it in plastic wrap to prevent freezer burn.

Calories and Nutritional Benefits

This chocolate and coconut cake offers a combination of calories from carbohydrates, fats, and proteins. A standard serving has about 350-400 calories, depending on the exact ingredients used. Coconut provides nutritional benefits, being rich in fiber, essential vitamins, and minerals.

Serving

The cake is served with a glass of cold milk, a fragrant coffee, or a fruit tea, to create a pleasant contrast with its sweetness. Add a scoop of vanilla ice cream for an even more decadent experience!

So, don't hesitate to try this chocolate and coconut cake, which will impress not only with its appearance but also with its irresistible taste. Every bite is a true celebration for the senses!

 Ingredients: For the sheets: 6 eggs, 6 tablespoons of sugar, 3 tablespoons of oil, 3 tablespoons of cocoa, 6 tablespoons of flour, rum essence, 1 teaspoon of baking powder. For the chocolate cream: 120 g dark chocolate, 200 ml liquid cream. For the coconut cream: 375 ml evaporated milk, 80 g coconut, 90 g white chocolate, 150 ml liquid cream, 1 teaspoon gelatin. For the glaze: 1 packet of Duo glaze from Dr Oetker, chocolate shavings.

 Tags:  chocolate coconut cake evaporated milk whipped cream glaze dr. oetker