Festive Chocolate and Coconut Cake
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Ingredients
for
1
- For the coconut sponge
- 6 egg whites
- 6 egg yolks
- ¾ cup sugar
- ⅔ cup flour
- 1.333 cups Shredded coconut
- 1 ½ tsps Baking powder
- Filling
- ½ packet Chocolate pudding powder (or 1 1/2 tbsp. cornstarch and 1 tbsp. dark cocoa powder)
- 1 cup milk
- 1 Tbsp sugar
- ½ cup Chocolate spread
- ¾ cup toasted Shredded coconut
- Decoration
- ⅞ cup apricot conserve
- 1.333 cups Shredded coconut (toasted if you wish)
- Chocolate curl
- Red currant
Preparation
Kitchen utensils
1 Pot, 1 Casserole dish, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Fine grater, 1 Plastic wrap, 1 Citrus juicer
Preparation steps
1.
For the filling, briefly toast the grated coconut in a non-stick skillet until lightly browned.
2.
For the cake, beat the egg whites with the sugar and 6 tablespoons water until stiff. Stir in the egg yolks. Sift the flour and fold into the egg mixture with the grated coconut and baking powder. Turn the batter into a springform pan lined with baking parchment and smooth the top. Bake in a preheated oven (180°C/350°F) for about 40 minutes.
3.
Take the cake out of the oven and let cool slightly, then release from the springform pan and let cool completely. Split the cake horizontally.
4.
For the filling, make up the chocolate pudding powder with the milk and sugar according to the package instructions. (Alternatively mix the cornstarch, cocoa and sugar with a little of the milk. Bring the rest of the milk to a boil. Stir in the mixed cornstarch and return to a boil). Stir the chocolate spread into the pudding while still warm and sprinkle the surface with grated coconut. Let cool and mix briefly.
5.
Put the bottom half of the cake on a cake plate, spread with the filling and replace the top half of the cake.
6.
Warm the apricot conserve and spread all over the surface of the cake. Sprinkle the cake on all sides with grated coconut and decorate with chocolate curls and red currants.
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