Choco Coco Cake

I adore coconut! So I made a cake just by my taste for my birthday guests. Cake is the best if left in fridge for at least one day. Cocoa sponge with coconut shavings is moist and cream resembles Rafaello balls … Besides this, the procedure is quick and simple.

 

Ingredients (for 24 cm cake)

Sponge:

4 eggs

100 g sugar

125 g flour

Tablespoon and a half of cocoa powder

4 tablespoons coconut shavings

10 g baking powder

0,5 dl oil

0,5 dl milk

 

Frosting:

500 ml whipping cream

500 g mascarpone

2 tablespoons coconut spread

5 tablespoons coconut shavings

1 teaspoon vanilla essence

 

Decoration (as seen on the photo)

300 ml whipping cream

100 g dark chocolate

 

Procedure

Whip eggs with sugar. Preheat the oven on 180 degrees Celsius. Add the remaining ingredients for sponge and stir carefully so the mixture becomes homogenous. But don’t stir too long or it won’t be fluffy. Cover the baking tray with baking paper and grease the edge with butter. Pour the mixture in baking tray and bake for 20 minutes. When baked, let it cool and cut into two layers.

For frosting, firstly whip the whipping cream. Add the remaining ingredients and stir thoroughly.

Place the first layer of sponge cake and spread half of the frosting. Cover with the second layer of sponge and spread the rest of the frosting on top of the cake, cover the edge as well.

You can sprinkle your cake with coconut shavings or with cocoa powder. But if you have more time, you can make the ombre decoration as seen on the photo.

Ombre cake decoration

You will need whipped cream and melted chocolate. Fill the dressing bag with whipped cream only and make a circle on the top and one around the edge. Then empty the bag and mix the whipped cream with a teaspoon of melted chocolate. For every next circle, add one teaspoon of chocolate and mix thoroughly. This type of decoration will take approximately an hour of your time.

I wish you a lot of baking fun!