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 egg
  • 1/2 tablespoon cornstarch
  • 100 milliliters cream


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