Healthy Treat

Coconut Cream Cake

With Chocolate tort
5
Average: 5 (6 votes)
(6 votes)
Coconut Cream Cake

Coconut cream cake - Creamy coconut cake covered in chocolate! Photo: Iris Lange-Ficke

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Health Score:
5,5 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
389
calories
Calories

Healthy, because

Even smarter

Nutritional values

Coconut flakes and milk not only give this cake a delicious taste as well as nutrients such as B vitamins. 

Serve this with chocolate or vanilla frosting.

1 piece contains
(Percentage of daily recommendation)
Calorie389 kcal(19 %)
Protein7 g(7 %)
Fat26 g(22 %)
Carbohydrates33 g(22 %)
Sugar added9 g(36 %)
Roughage2.9 g(10 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.6 μg(3 %)
Vitamin E0.9 mg(8 %)
Vitamin K2.6 μg(4 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1 mg(8 %)
Vitamin B₆0.1 mg(7 %)
Folate15.8 μg(5 %)
Pantothenic acid0.4 mg(7 %)
Biotin3.6 μg(8 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C0.2 mg(0 %)
Potassium323 mg(8 %)
Calcium36 mg(4 %)
Magnesium51.3 mg(17 %)
Iron3.8 mg(25 %)
Iodine2 μg(1 %)
Zinc1.1 mg(14 %)
Saturated fatty acids17.1 g
Uric acid0.6 mg
Cholesterol80 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
10
Ingredients
2 eggs
1 pinch salt
0.3333 cup Agave syrup
4 tablespoons butter
1 cup Bread flour
½ teaspoon Baking powder
2 tablespoons cocoa powder
1 packet vanilla pudding mix
1 ¾ cups Coconut milk
2 tablespoons coconut sugar
2 ½ tablespoons Coconut flakes
4 leaves gelatin
0.6666 cup Heavy cream
0.6666 cup Dark chocolate
4 ½ teaspoons Coconut oil
How healthy are the main ingredients?
eggsaltAgave syrupCoconut milk

Preparation steps

1.

Separate the eggs and whip the egg whites to medium peak adding in the salt. In a stand mixer, cream agave syrup with the butter. Add egg yolk. Combine flour, baking powder and cocoa and sift into the butter and sugar mixture,mixing until a smooth batter forms. Fold in the beaten egg white until mixture is homogeneous, do not over mix.

2.

Grease a spring-form pan. Pour in the batter, smooth it down and bake at 180°C/ 350°F (convection 160 °C/325°F) for about 25-30 minutes or until a toothpick comes out clean. Allow cake to cool down in pan.

3.

In the meantime, stir the pudding powder with 5-6 tbsp. coconut milk until smooth. Put the remaining coconut milk, coconut sugar and 2 Tablespoons of coconut flakes in a pot and bring to a boil. Stir in the pudding powder and bring to a boil while stirring and then let it cool down.

4.

Soak gelatin in cold water. Whip 1/2 cup of heavy cream to stiff peak. Warm the remaining cream slightly in a pot and dissolve the bloomed gelatin squeezing out any excess water. Stir in 4 tbsp. of the coconut pudding mixture to temper it. Add the remaining coconut pudding and whisk until dissolved and homogeneous and cooled slightly. Fold in the whipped cream until it comes together and smooth the cream on top of the chocolate cake. Chill for at least 1 hour.

5.

Coarsely chop the dark chocolate and melt it with the coconut oil over a double boiler, let it cool down a little. In the meantime, carefully remove the cake from the pan. Coat the cake with the chocolate icing. Sprinkle with remaining coconut flakes and let it firm in the fridge before serving about 10 minutes.