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🍰 Coconut Cake with Chocolate-Coconut Glaze

465 kcal · 30 min · 4 servings

Coconut Cake with Chocolate-Coconut Glaze Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius (convection mode).
  2. 2. Melt 100 grams of butter in a pot over medium heat.
  3. 3. Let the melted butter cool down slightly.
  4. 4. Beat the eggs in a large bowl using a hand mixer with the whisk attachment until thick, creamy, and pale.
  5. 5. Add sugar, vanilla sugar, and salt to the egg mixture.
  6. 6. Continue beating until the mixture is airy and light.
  7. 7. Sift flour, baking powder, and starch over the egg mixture.
  8. 8. Stir the dry ingredients in briefly.
  9. 9. Fold in 200 grams of shredded coconut.
  10. 10. Add the cooled liquid butter to the batter.
  11. 11. Grease a square springform pan measuring 23 by 23 centimeters.
  12. 12. Line the bottom of the pan with baking paper.
  13. 13. Pour the batter into the prepared pan.
  14. 14. Bake the cake in the oven for about 25 minutes.
  15. 15. Remove the cake from the oven when it is golden brown.
  16. 16. Let the cake cool completely on a wire rack.
  17. 17. Cut the cooled cake into cubes of about 4 centimeters.
  18. 18. Heat milk and 100 grams of butter in a pot over medium heat.
  19. 19. Stir until the butter is completely melted.
  20. 20. Stir powdered sugar and cocoa into the warm mixture.
  21. 21. Continue stirring until the glaze has a slightly thick consistency.
  22. 22. Spread the remaining shredded coconut on a plate.
  23. 23. Roll the cake cubes in the warm glaze.
  24. 24. Let the coated cubes drain well.
  25. 25. Then roll the cubes in the shredded coconut.
  26. 26. Place the finished cubes on a piece of baking paper.
  27. 27. Let the cubes dry before serving.
  28. 28. Serve the coconut cake with the chocolate-coconut glaze.

Nutrition per serving