Deep Dark Chocolate Coconut Cake

Name: Deep Dark Chocolate Coconut Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 1 teaspoons baking soda; 10 servings butter, softened; 473 milliliters 7-ounce bag sweetened shredded coconut , finely chopped; 1 large egg white; 3 larges eggs; 473 milliliters all-purpose flour; 355 milliliters plain nonfat yogurt; 1 teaspoons salt; 85 grams bittersweet or semisweet chocolate, melted and cooled; 118 milliliters sugar; 237 milliliters sugar; 118 milliliters sweetened condensed milk; 118 milliliters unsweetened cocoa powder; 1 Tbsp unsweetened cocoa powder; 1 teaspoons pure vanilla extract; 2 teaspoons pure vanilla extract; 59 milliliters water

Deep Dark Chocolate Coconut Cake might be a good recipe to expand your dessert recipe box. This recipe makes 10 servings with 454 calories, 10g of protein, and 16g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. Head to the store and pick up bag coconut, salt, butter, and a few other things to make it today. It is perfect for Mother's Day. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

MAKE THE CAKE: Preheat the oven to 35

Equipment you will use

Oven

Butter and flour an 8-cup Bundt pan. In a small bowl, mix the chopped coconut with the condensed milk and egg white.

Ingredients you will need

Sweetened Condensed Milk

Egg Whites

Coconut

Butter

All Purpose Flour

Equipment you will use

Kugelhopf Pan

Bowl

Transfer the coconut mixture to a large sheet of plastic wrap. Using your hands, roll the coconut into an 18-inch rope. Wrap and refrigerate until slightly firm, at least 20 minutes.

Ingredients you will need

Coconut

Roll

Wrap

Equipment you will use

Plastic Wrap

In another small bowl, sift the flour with the cocoa, baking powder, baking soda and salt. In a large bowl, using an electric mixer, beat the butter until creamy.

Ingredients you will need

Baking Soda

Butter

Cocoa Powder

All Purpose Flour

Salt

Equipment you will use

Hand Mixer

Bowl

Add the sugar and beat until light and fluffy.

Ingredients you will need

Sugar

Add the eggs, 1 at a time, beating well after each addition.

Ingredients you will need

Egg

Add the melted chocolate and the vanilla and beat until the batter is smooth. Beat in the dry ingredients in 3 batches, alternating with the yogurt.

Ingredients you will need

Chocolate

Vanilla

Yogurt

Scrape the batter into the prepared pan and smooth the surface. Unwrap the coconut rope and join the ends to form a circle.

Ingredients you will need

Coconut

Equipment you will use

Frying Pan

Lay the coconut rope on the cake batter, centering it in the pan. Press the coconut into the batter until it is submerged in 1 inch of batter.

Ingredients you will need

Coconut

Equipment you will use

Frying Pan

Bake the cake for 1 hour, or until a toothpick inserted in the center comes out clean.

Equipment you will use

Toothpicks

Oven

Let cool in the pan for 10 minutes, then invert onto a rack to cool completely.

Equipment you will use

Frying Pan

MAKE THE GLAZE: In a medium saucepan, combine the sugar and water and bring to a boil; stir to dissolve the sugar.

Ingredients you will need

Glaze

Sugar

Water

Equipment you will use

Sauce Pan

Whisk in the cocoa and vanilla and let cool.

Ingredients you will need

Vanilla

Cocoa Powder

Equipment you will use

Whisk

Brush a thin layer of the glaze over the cake and let dry slightly. Repeat 3 more times, letting the glaze dry slightly before brushing the cake again. Refrigerate until the glaze is set and slightly cracked before serving.

Ingredients you will need

Glaze