Easy to make a chocolate coconut cake recipe is a simple way and unique method
Basic Ingredients for chocolate coconut cake
Two and a half cups (300 g) all-purpose flour
One and a half tsp baking powder
Half tsp baking soda
Six tbsp (50 g) unsweetened cocoa powder
One and a half cups (350 g) sugar
One and a half tsp vanilla sugar
Half cup (125 ml) vegetable oil
380 ml of warm water
bake at 350 f / 180 c (no fan) until a skewer inserted in the center comes out clean.
for coconut filling:
Two cups of coconut milk
Two tbsp corn starch
Half cup sugar
One tsp vanilla sugar coconut (if you use sweetened shredded coconut consider using less sugar).
How to make chocolate coconut cake?
Put parchment paper in a nine-inch springform pan and brush it with vegetable oil. Sieve over a large bowl and put two and a half cups (300 g) all-purpose flour in it.
One and a half tsp vanilla sugar, one and a half tsp baking powder, half tsp baking soda, so x tbsp (50 g) unsweetened cocoa powder and sift everything together with help of a whisker. after this, add one and half cup sugar and mix the dry ingredients.
Add 300ml warm water, half cup vegetable oil, and mix until everything is just Incorporated. Pour this mixture into the springform pan and bake at 350 ° f / 180 ° c for about forty to forty-five minutes or until a skewer inserted the center comes out clean.
After bake, cool for fifteen minutes, and then lake out of the pan and cool completely.
How to make coconut filling?
Place a saucepan over the gas and put two cups coconut milk in it, two tbsp corn starch. Stair until the corn starch is dissolved after this, add one cup sugar and cook on medium heat until thickened and bubbly.
Add vanilla sugar two tsp stair in and take off the heat. Add two cups of desiccated unsweetened coconut (if you use sweetened shredded coconut consider using less sugar) and mix with a spatula.
Level the cake by cutting off the dome and divide the cake in half place the top layer on the bottom of the pan. Spread on the coconut filling place the second layer of cake on top of the coconut filling.
Let it rest in the fridge for five to six hours or overnight. Release the sides with a spatula and dust with powder sugar. Now our chocolate coconut cake ready to serve and enjoy it.