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🍰 Chocolate Coconut Dream Cake

389 kcal · 30 min · 4 servings

Ingredients

• 2 eggs
• 1 pinch salt
• 80 g agave syrup
• 125 g butter
• 220 g wheat flour Type 1050 (or spelt flour 1050)
• 0.5 packet baking powder
• 30 g cocoa powder (highly defatted)
• 1 packet vanilla pudding powder
• 400 ml coconut milk (9 % fat)
• 30 g coconut blossom sugar
• 40 g coconut flakes
• 4 sheets gelatin
• 150 ml whipping cream
• 100 g dark chocolate
• 20 g coconut oil

Instructions

1. 1. Separate the eggs. Whip the egg whites with a pinch of salt until stiff peaks form.
2. 2. Mix the agave syrup, butter, and egg yolks until creamy.
3. 3. Combine flour, baking powder, and cocoa. Sift this mixture over the egg yolk batter.
4. 4. Mix everything into a smooth batter.
5. 5. Gently fold the egg whites into the batter.
6. 6. Grease a springform pan or line it with baking paper.
7. 7. Pour the batter into the pan and smooth the top.
8. 8. Bake the cake at 180 degrees Celsius conventional heat (160 degrees Celsius fan-forced) for 25 to 30 minutes.
9. 9. Perform the skewer test to check if the cake is done.
10. 10. Let the cake cool down completely in the pan.
11. 11. Mix the pudding powder with 5 to 6 tablespoons of coconut milk until smooth.
12. 12. Add the remaining coconut milk, coconut blossom sugar, and 30 grams of coconut flakes to a pot.
13. 13. Bring the mixture to a boil.
14. 14. Stir in the prepared pudding mixture.
15. 15. Bring the cream to a boil again while stirring.
16. 16. Let the coconut cream cool down.
17. 17. Soak the gelatin in cold water.
18. 18. Whip 100 milliliters of cream until stiff.
19. 19. Gently warm the remaining cream in a small pot.
20. 20. Squeeze out the gelatin and dissolve it in the warm cream.
21. 21. Stir 4 tablespoons of the cooled coconut cream into the gelatin mixture.
22. 22. Mix this with the rest of the coconut cream.
23. 23. Fold the whipped cream into the cream mixture.
24. 24. Spread the cream evenly over the cooled chocolate base.
25. 25. Place the cake in the refrigerator for at least 1 hour.
26. 26. Roughly chop the dark chocolate.
27. 27. Melt the chocolate with the coconut oil over a water bath.
28. 28. Let the chocolate glaze cool down briefly.
29. 29. Carefully release the cake from the pan.
30. 30. Pour the chocolate glaze over the cake.
31. 31. Sprinkle the remaining coconut flakes over the cake.
32. 32. Let the glaze set.
33. 33. Cut the cake into pieces and serve.

Nutrition per serving

• kcal: 389
• Protein: 7 g · Fett/Fat: 26 g · Carbs: 33 g