Deep Dark Chocolate Coconut Cake Recipe

Name: Deep Dark Chocolate Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CAKE:; One 7-ounce bag sweetened shredded coconut (2 cups), finely chopped; 1/2 cup sweetened condensed milk; 1 large egg white; 2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 2 teaspoons baking powder; Scant 1/2 teaspoon baking soda; Scant 1/2 teaspoon salt; 1 1/2 sticks (6 ounces) unsalted; butter, softened; 1 cup plus 2 tablespoons sugar; 3 large eggs; 3 ounces bittersweet or semisweet chocolate, melted and cooled; 2 1/4 teaspoons pure vanilla extract; 1 1/2 cups plain nonfat yogurt; GLAZE:; 1/2 cup sugar; 1/4 cup water; 1 tablespoon unsweetened cocoa powder; 1/2 teaspoon pure vanilla extract

Servings: persons

CAKE:
One 7-ounce bag sweetened shredded coconut (2 cups), finely chopped
1/2 cup sweetened condensed milk
1 large egg white
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
Scant 1/2 teaspoon baking soda
Scant 1/2 teaspoon salt
1 1/2 sticks (6 ounces) unsalted
butter, softened
1 cup plus 2 tablespoons sugar
3 large eggs
3 ounces bittersweet or semisweet chocolate, melted and cooled
2 1/4 teaspoons pure vanilla extract
1 1/2 cups plain nonfat yogurt
GLAZE:
1/2 cup sugar
1/4 cup water
1 tablespoon unsweetened cocoa powder
1/2 teaspoon pure vanilla extract

1
MAKE THE CAKE: Preheat the oven to 350u00b0. Butter and flour an 8-cup Bundt pan. In a small bowl, mix the chopped coconut with the condensed milk and egg white. Transfer the coconut mixture to a large sheet of plastic wrap. Using your hands, roll the coconut into an 18-inch rope. Wrap and refrigerate until slightly firm, at least 20 minutes.
2
In another small bowl, sift the flour with the cocoa, baking powder, baking soda and salt. In a large bowl, using an electric mixer, beat the butter until creamy. Add the sugar and beat until light and fluffy. Add the eggs, 1 at a time, beating well after each addition. Add the melted chocolate and the vanilla and beat until the batter is smooth. Beat in the dry ingredients in 3 batches, alternating with the yogurt.
3
Scrape the batter into the prepared pan and smooth the surface. Unwrap the coconut rope and join the ends to form a circle. Lay the coconut rope on the cake batter, centering it in the pan. Press the coconut into the batter until it is submerged in 1 inch of batter. Bake the cake for 1 hour, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then invert onto a rack to cool completely.
4
MAKE THE GLAZE: In a medium saucepan, combine the sugar and water and bring to a boil; stir to dissolve the sugar. Whisk in the cocoa and vanilla and let cool. Brush a thin layer of the glaze over the cake and let dry slightly. Repeat 3 more times, letting the glaze dry slightly before brushing the cake again. Refrigerate until the glaze is set and slightly cracked before serving.

885

kcal

Calories

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: CAKE:, One 7-ounce bag sweetened shredded coconut (2 cups), finely chopped, 1/2 cup sweetened condensed milk, 1 large egg white, and more.

Yes, Deep Dark Chocolate Coconut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Deep Dark Chocolate Coconut Cake

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