Coconut Filled Chocolate Cake

Name: Coconut Filled Chocolate Cake
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 9/16 cup margarine melted; 5/8 cup sugar; 3 eggs; 1 teaspoon vanilla sugar; 1 dry pint flour; 1 teaspoon baking powder; 6 3/4 tablespoons cream; 5 tablespoons chocolate melted; 1 dry pint grated coconut; 1/2 cup sugar; 1 teaspoon vanilla sugar; 1 egg; 1/2 tablespoon cornstarch; 6 3/4 tablespoons cream

As receitas lá de casa

14Ingredients

970Calories

65Minutes

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.

Ingredients

servings:

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 egg
1/2 tablespoon cornstarch
100 milliliters cream

Directions

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

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