Chocolate Coconut Cake

• eggs↗5
• caster sugar↗250g g
• wheat flour↗220g g
• cocoa powder↗40g g
• baking powder↗1 tsp tsp
• whole milk↗500ml ml
• vanilla extract↗1 tbsp tbsp
• desiccated coconut↗250g g

  plus extra for serving

• unsalted butter↗325g g
• milk chocolate↗100g g

  chopped

• dark chocolate↗100g g

  chopped

• unsalted butter↗125g g

Step-by-step instructions

1. 1

   Start by separating the eggs, reserving the yolks for later. Preheat the oven to 170°C/150°C with convection/gas 3, then grease and line a 20 cm x 35 cm pan. Beat the egg whites until stiff peaks form. Add half the sugar and the yolks, then beat until smooth. Sift the wheat flour, cocoa powder and baking powder, gently fold in. Pour the batter into the prepared pan and bake for 30 minutes, or until the cake is porous and a skewer comes out dry.

2. 2

   For the coconut layer, gently heat the milk with the remaining sugar and vanilla extract in a saucepan over medium heat. When the sugar dissolves, add the desiccated coconut and cook until the mixture thickens, about 20 minutes, stirring constantly to prevent sticking. Add 325 g of butter and let it melt into the mixture. Allow it to cool completely, then spread the mixture evenly over the sponge layer in the pan. Let it set at room temperature for 1 hour.

3. 3

   For the glaze, melt the milk and dark chocolate together with 125 g of butter until a shiny glaze forms. Drizzle it over the cake, then chill in the refrigerator for 2–3 hours. Garnish with extra desiccated coconut or coconut flakes if desired. This recipe was provided by Moje Gotowane and has not been retested by us.