Chocolate Coconut Cake

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Chocolate Coconut Cake
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Health Score:
4,3 / 10
45 min.
ready in 4 h. 30 min.
Ready in


For the cake
8 eggs (separated)
200 grams sugar
1 pinch salt
½ organic lemon
3 teaspoons Vanilla sugar
120 grams Pastry flour
½ teaspoon Baking powder
40 grams ground almonds
40 grams Shredded coconut
For the chocolate layer
200 grams butter
400 grams Chocolate biscuit (or chocolate cereal)
For the filling
4 tablespoons Rum
4 tablespoons Coconut milk
½ liter milk
¼ Vanilla bean
100 grams white Couverture
3 egg yolks
60 grams sugar
60 grams cornstarch
250 grams softened butter
100 grams powdered sugar
100 grams Apricot jam
For the garnish
4 tablespoons Shredded coconut
2 tablespoons sugar
How healthy are the main ingredients?
sugarsugaralmondCoconut milksugaregg

Preparation steps


Preheat the convection oven to 160°C (approximately 325°F). Grease a springform pan and sprinkle with flour or line with parchment paper.


For the sponge base, beat the egg whites until stiff and chill. Beat the yolks with sugar, salt, grated lemon zest and vanilla sugar until light and foamy. Mix the flour with baking powder. Fold the egg white into the yolk mixture, then sift the flour mixture over the top and gently fold everything together. Add the almonds and coconut and fold together. Spread the cake batter into the springform pan and bake until golden brown, 35-45 minutes. Allow the cake to cool slightly in the pan, then remove and set aside to cool on a wire rack.


Prepare the springform pan by making a high edge from aluminum foil, which extends beyond the springform ring.


For the chocolate layer, melt the butter. Place the cookies or cereal in a freezer bag and crush with a rolling pin to make crumbs. Mix the crumbs with the melted butter. Spread half of the mixture on the springform pan bottom and press firmly. Refrigerate for approximately 30 minutes.


Meanwhile, for the filling, slit the vanilla bean, scrape out the seeds and bring to a boil with 2/3 of the milk. Cut the chocolate into pieces and add to the milk to melt. Beat the egg yolks with sugar, cornstarch and the rest of the milk. Gradually pour the hot milk into the egg mixture while continuing to beat. Pour everything back into the pot through a sieve and cook until thickened, then remove from the heat.


Beat the butter in a mixing bowl until fluffy, sift the powdered sugar over the top and mix to combine. Stir into the custard in spoonfuls.


Cut the cooled cake three or four times horizontally. Mix the rum with coconut milk.


Spread the solidified chocolate base thinly with apricot jam and place the first cake layer on top. Brush with some coconut rum. Spread a layer of custard on the surface. Repeat the procedure, creating layers. Place the last layer of cake, then spread thinly with apricot jam. Spread the remaining chocolate crumbs evenly over the surface, then refrigerate for about 30 minutes. Remove the cake ring and coat on all sides with the remaining custard.


For the garnish, lightly toast the coconut in a dry pan, sprinkle with sugar and caramelize while stirring, then let cool. Decorate the edge of the cake with the coconut. Refrigerate until ready to serve and cut into slices.