Chocolate cake with coconut and pecans

10 servings

120 minutes

Chocolate cake with coconut and pecans is a refined combination of delicate chocolate, sweet coconut flakes, and crunchy nuts. Its history traces back to European cuisine, where baking traditions blend rich flavors and textures. Thick and aromatic chocolate paired with airy layers creates the base, while the nutty-coconut cream adds an exquisite taste to the dessert. The cream made from condensed milk and butter fills the cake with sweetness and softness, creating a harmony of flavors. This cake is perfect for festive tables and cozy family tea times as it brings warmth and delight in every bite.

Energy value per serving

• Calories: 957.7
• Proteins: 12.8g
• Fats: 58.9g
• Carbohydrates: 99.5g

Ingredients

• Dark chocolate: 110 g
• Water: 0.3 glass
• Wheat flour: 2 glass
• Salt: to taste
• Butter: 300 g
• Soda: 0.8 tsp
• Sugar: 2.8 glass
• Vanilla: 2 tsp
• Chicken egg: 3 pc
• Milk: 0.8 glass
• Egg yolk: 4 pc
• Condensed milk: 1 jar
• Coconut flakes: 200 g
• Pecan: 1.5 glass

Cooking steps

1. Preheat the oven to 180 degrees and line a round baking pan with parchment paper.

2. Break the chocolate into pieces, pour boiling water over it, and melt it in a water bath.

   Required ingredients:

   • Dark chocolate: 110 g
   • Water: 0.3 glass

3. Mix the flour, baking soda, and salt.

   Required ingredients:

   • Wheat flour: 2 glasss
   • Soda: 0.8 teaspoon
   • Salt:  to taste

4. Beat softened butter (150 grams) with sugar (1.5 cups) until fluffy.

   Required ingredients:

   • Butter: 300 g
   • Sugar: 2.8 glasss

5. Add egg yolks one by one, then mix in chocolate and vanilla (1.5 teaspoons). Gradually add the flour mixture and milk in small portions, alternating.

   Required ingredients:

   • Egg yolk: 4 pieces
   • Dark chocolate: 110 g
   • Vanilla: 2 teaspoons
   • Wheat flour: 2 glasss
   • Milk: 0.8 glass

6. Whip the egg whites into a strong foam and gently fold into the main mixture. Divide it into 3 equal parts and bake 3 layers (for 35 minutes each). Carefully detach the baked layer from the sides of the pan with a spatula, remove it from the pan after 15 minutes, and let it cool completely.

   Required ingredients:

   • Chicken egg: 3 pieces

7. Layer the cooled cakes with cream. To prepare the cream, whisk the egg yolks with condensed milk and vanilla until smooth. Then add sugar and butter, and cook over medium heat, stirring constantly, until the mixture takes on a brownish hue (about 12 minutes). Then remove from heat and mix thoroughly with coconut flakes and nuts. Cool to room temperature.

   Required ingredients:

   • Egg yolk: 4 pieces
   • Condensed milk: 1 jar
   • Vanilla: 2 teaspoons
   • Sugar: 2.8 glasss
   • Butter: 300 g
   • Coconut flakes: 200 g
   • Pecan: 1.5 glass

8. Decorate the top of the cake with nut-coconut cream.

   Required ingredients:

   • Coconut flakes: 200 g
   • Pecan: 1.5 glass