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Chocolate and Coconut Cake
A moist coconut cake, easy to prepare, topped with a flowing dark chocolate glaze. Ideal for a quick and indulgent dessert.
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Critical Success Points
- • 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.
Safety Warnings
- • Handle the hot oven (180°C).
- • Melted chocolate and butter are very hot; avoid burns.
- • Use heat‑proof utensils for the bain‑marie.
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