Choco-coco Cake

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Choco-coco Cake
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
647
calories
Calories

Nutritional values

1 slice contains
(Percentage of daily recommendation)
Calorie647 kcal(31 %)
Protein8.1 g(8 %)
Fat41.47 g(36 %)
Carbohydrates61.16 g(41 %)
Sugar added25.15 g(101 %)
Roughage0.52 g(2 %)
Vitamin A274.13 mg(34,266 %)
Vitamin D1 μg(5 %)
Vitamin E3.38 mg(28 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.27 mg(25 %)
Niacin2.32 mg(19 %)
Vitamin B₆0.05 mg(4 %)
Folate67.72 μg(23 %)
Pantothenic acid0.34 mg(6 %)
Biotin0.24 μg(1 %)
Vitamin B₁₂0.75 μg(25 %)
Vitamin C0.08 mg(0 %)
Potassium278.21 mg(7 %)
Calcium108.72 mg(11 %)
Magnesium75.45 mg(25 %)
Iron4.71 mg(31 %)
Iodine30.31 μg(15 %)
Zinc1.32 mg(17 %)
Saturated fatty acids25.47 g
Cholesterol149.41 mg

Ingredients

for
8
Ingredients
1 cup butter (softened)
1 cup superfine caster sugar
4 large eggs (beaten)
1 ½ cups self-rising flour
1 cup Shredded coconut
1.333 cups Dark chocolate (minimum 60 % cocoa solids) chopped
How healthy are the main ingredients?
egg

Preparation steps

1.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and grease and line a loaf tin with greaseproof paper.
2.
Cream the butter and sugar together until well whipped then gradually whisk in the eggs, beating well after each addition. Fold in the flour and coconut then scrape the mixture into the tin.
3.
Bake the cake for 45 - 55 minutes or until a skewer inserted in the centre comes out clean. Transfer the cake to a wire rack and leave to cool completely.
4.
Melt the chocolate in a microwave or bain marie and leave to cool and thicken a little. Pour it over the cake and smooth the sides with a palette knife. Leave to set before serving.
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