Soft Coconut Chocolate Cake that melts in your mouth!

מצרכים

• For the Coconut Cake
• Desiccated coconut – 50g (½ cup)
• Eggs – 3
• Plain flour – 200g (1⅓ cups)
• Baking powder – 1 teaspoon
• Salted butter – 150g (⅔ cup), softened
• Sugar – 175g (¾ cup + 2 tablespoons)
• Coconut milk or coconut cream – 60ml (¼ cup)
• Vanilla extract – 1 teaspoon
• I use salted butter. If using unsalted butter, simply add a small pinch of salt.
• For an Egg-Free Version
• Natural yogurt – 120g, in place of the eggs
• For the Chocolate Ganache
• Chocolate – 150g
• Heavy cream – 80ml (⅓ cup)
• Equipment
• Measuring cup size: 240ml
• Baking pan: 20 × 20cm (8 × 8 inch)
• Bake in a preheated oven at 170°C (350°F) for approximately 30–35 minutes.

אופן ההכנה

1. Make the Coconut Cake
2. Add the softened butter, sugar and vanilla extract to a large mixing bowl.
3. Whisk for about 2–3 minutes, until light and creamy, scraping down the sides of the bowl as needed.
4. Add the eggs and whisk for another 2 minutes, until well combined.
5. For an egg-free version, replace the eggs with 120g natural yogurt.
6. Sift in the plain flour and baking powder.
7. Add the desiccated coconut.
8. Gently fold everything together until partially combined.
9. Pour in the coconut milk or coconut cream.
10. You can substitute regular milk if preferred.
11. Gently mix again until the batter is smooth and evenly combined. Avoid overmixing.
12. Pour the batter into a lined 20 × 20cm (8 × 8 inch) baking pan and spread it evenly.
13. Bake in a preheated oven at 170°C (350°F) for approximately 30–35 minutes, or until a skew