Chocolate Coconut Cake
Ingredients
- For the coconut cake
- 100 grams Shredded coconut
- 6 eggs (separated)
- 180 grams sugar
- 100 grams Pastry flour
- ½ packet Baking powder
- For the chocolate filling
- ½ packet Chocolate pudding powder
- 250 milliliters milk
- 1 Tbsp sugar
- 100 grams chocolate-nut spread
- 50 grams Shredded coconut
- For decoration
- 200 grams Apricot jam
- 200 grams Shredded coconut
- Chocolate
- 100 grams fresh Currants
Preparation steps
For the cake, preheat the oven to 180°C (approximately 350°F). Toast the coconut in a dry pan briefly until golden. Remove from heat and set aside. Beat the egg whites with the sugar and 6 tablespoons of water until stiff. Beat the egg yolks quickly. Sift the flour and baking powder into the egg mixture, then add the toasted coconut. Pour the batter into a springform pan lined with parchment paper and smooth evenly. Bake in the preheated oven for 40-50 minutes.
Remove the cake from the oven and let cool slightly, then loosen the pan and allow to cool completely. Cut the cake in half once horizontally.
For the filling, prepare the pudding according to package instructions. Stir the Nutella into the warm pudding and sprinkle the surface with grated coconut. Allow the cream to cool and mix gently. Place half of the cake on a serving plate, spread evenly with the chocolate cream, and place the second half on top. Heat the jam and spread over the cake. Sprinkle with grated coconut and serve garnished with chocolate curls and currants.
