Chocolate coconut cake

Meet the ultimate guilty pleasure: a decadently delicious chocolate coconut cake. With its rich, moist chocolate texture, it forms the perfect base for a luxurious topping of creamy Mascarpone. The finishing touch? A crispy, golden-brown toasted layer of grated coconut that gives each bite a tropical twist. Prepare yourself for a dessert experience you won't soon forget and savor every blissful bite!

How to make a chocolate coconut cake?

This chocolate coconut cake consists of two components: the chocolate cake and the Mascarpone-coconut topping.

Baking the chocolate cake

We start by making the chocolate cake. It's actually quite simple.

First, we mix all the dry ingredients in a mixing bowl. These are the flour, baking powder, sugar, and cocoa powder.

Once the dry ingredients are well mixed, we begin adding the liquid components. These are, in sequence, the water, sunflower oil, and coconut milk.

Now we arrive at the last step for the batter: the eggs. We beat them and mix them into the batter.

Don't worry if the batter seems very liquid. This is normal because this cake will be very moist.

Now it's time to preheat the oven to 170°C (338°F) with hot air. Meanwhile, we can also grease the springform pan for the cake with butter.

Once the oven is hot, we can pour the batter into the pan and place it in the oven. It should bake for 55 minutes. Check with a knitting needle or something similar to see if the cake is done. No batter should stick to it when you take it out.

Once it's ready, take the cake out of the oven and let it cool. Remove the springform pan once it has cooled sufficiently.

Making the Mascarpone-coconut topping

While the cake bakes, you can prepare the topping. Melt the butter in a small pan.

Then add the icing sugar and Mascarpone. Let everything melt well and stir it until it becomes a homogeneous mixture. Let it cool a bit.

Spread the grated coconut on a baking sheet with parchment paper. Once the cake is out of the oven, we can toast this in the oven. Keep an eye on it, though. It can go quickly, and before you know it, your coconut is burnt. Of course this is not what we want.

Now mix about three tablespoons of the toasted coconut into the Mascarpone topping.

Once the cake and the topping have cooled sufficiently, we can start the final assembly. Spread this delicious topping over the cake.

The final step is to sprinkle the remaining toasted coconut over the topping.

And the chocolate coconut cake can be even more decadent

Is this chocolate coconut cake not decadent enough for you yet? Then you can take it to the next level and make a double quantity of the Mascarpone topping.

We are not going to spread it all on top of the cake, but in between. To do this, we cut the cake horizontally in half.

Then we cover the bottom half with a first layer of the Mascarpone topping. Next, we place the top part back on and finish it off with the Mascarpone topping and the toasted coconut flakes.

The inspiration

The inspiration for this decadent chocolate coconut cake came from Boring Baking, a Dutch website. But if you understand Dutch, be sure to read this article because it's about the funniest recipe description I have ever come across.

More surprising.cake

Bring cake or pie to work for your colleagues, and you'll be the hero of the day. And everyone will ask for the recipe. But of course, you can't show up with the same cake every year. So here are some other delicious ideas to add some variety:

• Biscoff pumpkin pie.
• Cherry coconut cake.
• Spanish almond cake.
• Greek walnut cake.
• Easy chocolate wine cake.
• Biscoff pear pie.
• Pineapple marzipan cake.

If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.