Coconut Filled Chocolate Cake

As receitas lá de casa
Coconut Filled Chocolate Cake


This unassuming loaf has a pleasant surprise: There's a layer of coconut filling inside the chocolate cake, which offers contrasting taste (as in sweetness) and texture (thanks to the chewy shredded coconut meat). Because it is made with melted margarine and also melted chocolate in addition to cream (in place of milk), the cake is extra moist and rich tasting. It also keeps very well at room temperature, wrapped well in plastic.


  • 125 grams margarine (melted)
  • 125 grams sugar
  • 3 eggs
  • 1 teaspoon vanilla sugar
  • 175 grams flour
  • 1 teaspoon baking powder
  • 100 milliliters cream
  • 5 tablespoons chocolate (melted)
  • 100 grams grated coconut
  • 100 grams sugar
  • 1 teaspoon vanilla sugar
  • 1 eggs
  • 1/2 tablespoon corn starch
  • 100 milliliters cream


  1. 1Preheat oven to 180°C (approximately 350°F).
  2. 2For the cake, in a bowl, whisk butter and sugar until creamy.
  3. 3Continue mixing and add 3 egg yolks, one by one, mixing well after each addition.
  4. 4Whisk in vanilla sugar. Add flour, baking powder, milk, cream and chocolate.
  5. 5Stir well.
  6. 6In a separate bowl, beat 3 eggs whites until stiff and gently fold into the mixture.
  7. 7For the filling, blend all the ingredients together well. Pour half of prepared cake batter into a greased and floured loaf pan.
  8. 8Place coconut filling in an even layer over batter and top with remaining cake batter.
  9. 9Bake in a preheated oven for 35-40 minutes, until done.
Discover more recipes from As receitas lá de casa