Chocolate/Coconut cake recipe
Chocolate/Coconut cake
Chocolate/Coconut cake recipe
The Chocolate/Coconut cake is one of my favourite. If you stopping by La Maison du Cacao in Basse-Terre Island don’t forget to go to the souvenir shop and buy cocoa-based products. In this recipe, I am going with cocoa paste (cocoa liquor) as it is true dark chocolate. I think that a chocolate cake with dark chocolate definitely taste better.
What is cocoa paste?
Cocoa paste is the natural product of ground nibs. Raw cacao paste is made by crushing raw cacao beans into a liquid. Once solidified at room temperature, it becomes 100% pure bitter chocolate. Because no heat is used in this process, cacao paste retains its natural properties. Finally, Cocoa paste is rich in antioxidants and makes a healthy addition to raw desserts and smoothies.
This Chocolate/Coconut cake recipe serves 6 people
Ingredients for the Chocolate/Coconut cake:
- 50g plain flour
- Half a teaspoon of baking powder
- 4 eggs
- 200g sugar
- 150g cocoa paste
- 200g butter
- 150g grated coconut
Instructions to make the Chocolate/Coconut cake:
- Preheat the oven at 180 degrees
- Melt the butter in a saucepan and add the cocoa paste
- Mix the plain flour, half of the sugar and the coconut in a bowl
- Add the butter and cocoa once cooled down
- Whisk the eggs with the other half of sugar
- Mix everything together until smooth
- Grease and flour the cake tin and pour the batter into it
- Bake at 180 degrees until a wooden pick inserted in centre comes out clean, approximately 30 to 40 minutes
- Just before serving sprinkle with coconut
You can enjoy this Chocolate/Coconut cake with ice cream, whipped cream, a cup of tea or even a hot chocolate if you are a chocolate lover. Also if you don’t like coconut you can skip the last part, the cake will still taste good.
Bon Appétit!!!
