Cake with Chocolate and Coconut

31/01/2017
Topatofrom Topato
"A magnificent and juicy cake you won`t be able to get enough of. I speak from firsthand experience."
Preparation30 min.
Cooking35 min.
Тotal65 min.
Servings8-10
Cook
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Ingredients

  • for the layer
  • butter - 1/2 cup (125 g)
  • brown sugar - 3 1/3 tbsp (50 g)
  • eggs - 2
  • flour - 4/5 cup (200 g)
  • cocoa - 2 tbsp
  • baking powder - 1/2 packet
  • milk - 2/5 cup (100 ml)
  • for the filling
  • milk - 1 1/5 cups (300 ml)
  • semolina - 3 1/3 tbsp (50 g)
  • butter - 1/3 cup (80 g)
  • sugar - 1/3 cup (80 g)
  • coconut flakes - 2/3 cup (150 g)
  • vanilla sugar - 2 packets
  • for the glaze
  • couverture chocolate - 7 oz (200 g), dark

Preparation

For the layer, beat the butter with the sugar and eggs, until you get a smooth cream. Mix the flour, cocoa and baking powder, alternating them with the milk while constantly stirring and adding them to the cream. Smear a 10" (26 cm) diameter form, pour in the mixture and put it to bake for 25 min. in a preheated 356°F (180 °C) oven.

Release the prepared cake from the form and leave it to cool.

Heat the milk in a pot along with the butter and stir with the semolina. Once it thickens, add the sugar, coconut flakes and vanilla. Spread out this coconut cream on top of the cooled layer.

Melt the couverture chocolate slowly in a water bath and pour it over the cake. Put the Cake with Chocolate and Coconut for several hours in the fridge before serving.find similar recipes here

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