Chocolate Coconut Cake in 30 minutes

Name: Chocolate Coconut Cake in 30 minutes
Total time: 30 min
Yield: 8
Ingredients: wheat flour - 240 g; cocoa powder - 50 g + 1 tbsp. l.; soda - 1 1/4 tsp; salt - 1/3 h. l.; apple cider vinegar - 1 1/2 tsp; almond (coconut, rice) milk - 320 ml; coconut oil - 100 ml; vanilla extract - 1 tsp; sugar - 200 g; coconut cream - 250 g; powdered sugar - 2 tbsp. l.; bitter chocolate - 20-30 g

Cookinero 1 Nov 2022

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How to cook Chocolate Coconut Cake in 30 minutes

Step 1

Preheat oven to 180 degrees. Mix flour, cocoa powder, baking soda and salt in a bowl.

Step 2

Whip the milk and vinegar until frothy, then whisk in the melted coconut milk, sugar and vanilla extract.

Step 3

Add the milk mixture to the flour in three parts and mix gently.

Step 4

Divide the dough between two 18 cm diameter molds and bake in the oven for 25-30 minutes. Readiness to check with a toothpick.

Step 5

While the cakes are baking, beat the coconut cream with the powdered sugar with a mixer until stiff peaks and divide into two parts. Mix one part with cocoa powder.

Step 6

When the cakes have cooled, assemble the cake: between the cakes, spread coconut cream with chocolate chips, top with chocolate cream.

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Cooking time: 30 min

Servings: 8

Calories: 474.3 kcal

Fats: 23.7

Proteins: 7.3

Carbohydrates: 58.4

Ingredients

wheat flour - 240 g

cocoa powder - 50 g + 1 tbsp. l.

soda - 1 1/4 tsp

salt - 1/3 h. l.

apple cider vinegar - 1 1/2 tsp

almond (coconut, rice) milk - 320 ml

coconut oil - 100 ml

vanilla extract - 1 tsp

sugar - 200 g

coconut cream - 250 g

powdered sugar - 2 tbsp. l.

bitter chocolate - 20-30 g

Where to Buy Ingredients

Chocolate Coconut Cake in 30 minutes - FAQ About Ingredients, Baking Time and Storage

Can I use regular milk instead of milk and vinegar?

The vinegar helps to activate the baking soda and create a light and airy texture. However, if you don't have vinegar, you can substitute with buttermilk or sour milk. You can also use regular milk, but the cake might not be as fluffy.

Is there a substitute for coconut milk in the cake?

While coconut milk adds a distinct flavor, you can substitute it with another plant-based milk like almond milk or soy milk. The flavor will be slightly different, but the texture should remain similar. For a richer substitute, use heavy cream or full-fat milk, but adjust sweetness accordingly.

How do I store the Chocolate Coconut Cake?

Store the assembled cake in an airtight container in the refrigerator for up to 3 days. The frosting is coconut cream-based and will soften at room temperature. You can store the cake layers separately, unfrosted, at room temperature for 1-2 days or in the refrigerator for up to 5 days.

Can I freeze this Chocolate Coconut Cake?

Yes, you can freeze the baked cake layers. Wrap them tightly in plastic wrap and then in foil. They can be frozen for up to 2 months. Thaw them completely before frosting. Freezing the frosted cake is not recommended due to the coconut cream frosting's texture changing upon thawing.

What can I substitute for the coconut cream frosting?

You can substitute the coconut cream frosting with a traditional buttercream frosting, a chocolate ganache, or even a cream cheese frosting. Keep in mind the flavor profile will change. For a healthier option, try using Greek yogurt sweetened with honey and a touch of vanilla.

Can I make this recipe gluten-free?

Yes, you can substitute the regular flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum or add some separately (about 1 teaspoon for this recipe) to help bind the ingredients and provide structure.

How can I make the chocolate coconut cream more intense?

Use a higher quality cocoa powder, like Dutch-processed cocoa, and add a tablespoon of instant espresso powder to the cream. This will enhance the chocolate flavor. You can also use melted dark chocolate instead of cocoa powder for an even richer flavor.

Can this cake be made ahead of time?

Yes, the cake layers can be baked a day or two in advance and stored, well-wrapped, at room temperature. The frosting can also be made a day ahead and stored in the refrigerator in an airtight container. Just re-whip it before using.

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