Coconut and Chocolate Cake
A moist and rich cake featuring the perfect combination of chocolate and coconut, ideal for dessert or teatime.
Ingredients
For the Cake
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1/4 cup vegetable oil
- 1/4 cup coconut milk
- 1/4 cup water
- 1 teaspoon vanilla extract
For the Coconut Topping
- 1/4 cup shredded coconut sweetened or unsweetened
- 1 tablespoon powdered sugar
- For the Chocolate Ganache:
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 175°C (350°F). Grease and flour a small round cake pan or line it with parchment paper.
- In a mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the egg, vegetable oil, coconut milk, water, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
- For the ganache, heat the heavy cream until warm (but not boiling) and pour it over the chocolate chips. Let it sit for 1 minute, then stir until smooth. Spread the ganache over the cooled cake.
- Sprinkle shredded coconut and powdered sugar over the top for decoration. Slice and serve.
NUTRITION FACTS (Per Serving)
Calories: 320 kcal
Carbs: 35 g
Fat: 15 g
Protein: 4 g