Chocolate and Coconut Cake

Ingredients

• 3 pcs Eggs (fresh eggs)
• 150 g White sugar
• 60 ml Grape seed oil (neutral oil, flavorless)
• 100 g Shredded coconut (unsweetened)
• 120 g All-purpose flour (sift before use)
• 9 g Baking powder (about 1/2 teaspoon)
• 1 pinch Salt
• 120 ml Milk (room temperature)
• 200 g 70% dark chocolate (break into pieces)
• 50 g Salted butter (cut into small pieces)

Instructions

1. Preheat the oven and prepare the pan

   Preheat the oven to 180°C. Lightly grease the 12 × 24 cm rectangular pan with a little oil or butter, then line it with parchment paper if desired.

   Time: PT5M

   Temperature: 180°C

2. Beat the eggs and sugar

   In the bowl, crack the 3 eggs and add the white sugar. Whisk vigorously until the mixture becomes pale and slightly fluffy.

   Time: PT5M

3. Incorporate the dry ingredients and oil

   Add the grape seed oil, shredded coconut, sifted flour, baking powder and a pinch of salt. Mix with a spatula until a homogeneous batter forms.

   Time: PT5M

4. Add the room‑temperature milk

   Pour the milk (120 ml) gradually while mixing gently. If the milk is too cold, warm it for a few seconds in the microwave or in a small saucepan.

   Time: PT5M

5. Bake the cake

   Pour the batter into the prepared pan, smooth the surface with a spatula and bake. Cook for 30 minutes or until a toothpick inserted in the centre comes out clean.

   Time: PT30M

   Temperature: 180°C

6. Prepare the chocolate glaze

   While the cake is baking, place the broken dark chocolate and the salted butter in a heat‑proof bowl. Melt over a bain‑marie or in the microwave in 20‑second intervals, stirring between each, until a smooth mixture is achieved.

   Time: PT10M

7. Unmold the cake

   Once baked, remove the cake from the oven, let it warm for 5 minutes in the pan, then turn it onto a cooling rack to cool completely.

   Time: PT5M

8. Glaze the cake

   Pour the melted chocolate glaze over the top of the cooled cake. Spread with a spatula to cover evenly. Garnish with toasted coconut flakes if desired.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of White sugar: cane sugar, coconut sugar
• Instead of Grape seed oil: sunflower oil, rapeseed oil
• Instead of Shredded coconut: coconut flakes
• Instead of All-purpose flour: whole wheat flour
• Instead of Milk: almond milk, soy milk
• Instead of 70% dark chocolate: milk chocolate
• Instead of Salted butter: unsalted butter

Equipment Needed

• Mixing bowl
• Whisk
• Silicone spatula
• Kitchen scale
• 12 x 24 cm rectangular pan
• Oven
• Small saucepan
• Heat‑proof bowl
• Cooling rack (optional)
• Knife or spatula for spreading the glaze (optional)

Critical Steps — Do Not Skip

• Beat the eggs and sugar until the mixture becomes pale.
• Use room‑temperature milk to avoid curdling.
• Do not over‑mix after adding the flour.
• Bake precisely at 180°C for 30 minutes.
• Melt the chocolate gently to prevent it from burning.

Chef Tips from the Video

• Lightly toast the shredded coconut dry before incorporating for a more pronounced aroma.
• Add a teaspoon of vanilla extract to the batter for an extra flavor note.
• Use couverture chocolate (70% cocoa or higher) for a shiny, crisp glaze.

Troubleshooting

Storage

Refrigerator: Store the cake covered for 3 to 4 days in the refrigerator.

Freezer: Wrap tightly and freeze for up to 2 months.

Room temperature: At room temperature, the cake keeps for 1 day, well covered.

Make-Ahead Tips

• Prepare the chocolate glaze the day before and gently reheat before use.
• The cake can be baked ahead and stored in the refrigerator; the glaze can be added just before serving.