Ingredients
FOR THE DOUGH
CASTER SUGAR
170 gr
00 FLOUR
170 gr
SEED OIL
100 ml
WHOLE MILK
100 ml
UNSWEETENED COCOA POWDER
25 gr
BAKING POWDER FOR CAKES
16 gr
EGG
4
FOR THE COCONUT CREAM
WHOLE MILK
250 ml
CASTER SUGAR
50 gr
FLAKED COCONUT
30 gr
STARCH SAYS MORE
20 gr
VANILLA EXTRACT
1 Teaspoon
FOR FINISHING
FLAKED COCONUT
q.b.
YOU ALSO NEED THEM
BUTTER
q.b.
00 FLOUR
q.b.
The chocolate and coconut poured cake is a clever recipe that will allow you, thanks to the double cooking of the dough in the oven, to obtain a dessert with a soft and delicious heart in a few simple steps. It is a dessert without butter, perfect for a snack for adults and children, made up of two discs of soft cocoa sponge cake and a delicate and aromatic coconut cream filling.

To make the base, simply mix the eggs with the sugar with an electric whisk, then add the whole milk, the seed oil and the flour, sifted with the bitter cocoa and the baking powder, to the whipped mass, and then pour. half the dough prepared in a 24 cm diameter cake tin, already buttered and floured. Once cooked in the oven, spread the coconut cream evenly on the surface of the cake , pour over the remaining cocoa mixture and bake everything again for about half an hour: the result will be a real, fragrant and melting delight. in the mouth, to be sprinkled with grated coconut and then served at the end of the meal or for a birthday party .

In our version we made the cream by simmering the vanilla -flavoured whole milk with corn starch and granulated sugar on the heat until it thickened and then incorporating the coconut flakes away from the stove. If you wish, for a more intense flavour, also suitable for lactose intolerant guests , you can use coconut milk instead of cow’s milk for both the filling and the sponge cake, or you can enrich the cream with white chocolate chips or dark.

Instead of the filling proposed by us you can opt for a classic pastry , with coffee or orange, or you can choose a ricotta cream or hazelnut spread .

Find out how to prepare the chocolate and coconut poured cake by following the step-by-step procedure and advice. If you liked this recipe, also try the coconut and chocolate chip cookies and the truffle muffins .

How to make Chocolate Coconut Pour Cake
Step 1
First prepare the coconut cream: mix the corn starch and granulated sugar in a saucepan.1.

Step 2
Add the hot milk flavored with vanilla extract2.

Step 3
Mix with a whisk to avoid the formation of lumps3and put on the fire.

Step 4
Let the cream cook on medium-low heat until it thickens, then remove from the heat, add the coconut flakes4, mix carefully and set aside.

Step 5
Prepare the cocoa dough: break the eggs into a large bowl and whip them with an electric whisk together with the granulated sugar5.

Step 6
Add the flour, sifted with the yeast and bitter cocoa, to the light and frothy mixture obtained6.

Step 7
Incorporate the powders with an electric whisk7and slowly pour in the milk and seed oil, continuing to whisk.

Step 8
Pour half the mixture into a buttered and floured 24cm diameter cake tin8.

Step 9
Place in a hot oven at 180°C and cook for about 20 minutes9.

Step 10
Once cooked, take the base out of the oven and evenly distribute the coconut cream on the surface10.

Step 11
Cover the cream with the remaining cocoa mixture11

Step 12
Level the surface12and put in the oven at 180°C for 25-30 minutes. Once the time has passed, take the cake out of the oven and let it cool.

Step 13
Turn out the chocolate and coconut poured cake onto a serving plate, sprinkle it with coconut flakes, cut it into slices13and serve.

storage
The chocolate and coconut poured cake can be kept in the fridge, in an airtight container or covered with cling film, for a maximum of 3-4