Dive into the decadent layers of this Cocostar Cake, where each slice reveals a hidden core of lush coconut balls nestled within a rich, moist chocolate cake. Topped with a smooth chocolate glaze, this cake brings together the tropical zest of coconut with the deep, comforting flavors of chocolate, making it a delightful treat for any occasion.
Why You’ll Love This:
This cake is a celebration of textures and flavors, featuring a soft chocolate cake with a surprise coconut center that offers a delightful contrast in both flavor and texture. The creamy chocolate glaze adds a rich finish that perfectly complements the subtle sweetness of the coconut. It’s a versatile dessert that can easily become a favorite at parties, family gatherings, or as a special weekend treat.
Perfect Occasion:
Perfect for birthdays, holiday celebrations, or any festive occasion, this Cocostar Cake is sure to impress. It’s also great for potlucks and family dinners where a show-stopping dessert is called for.
Decoration Tips:
For an extra touch of elegance, sprinkle some toasted coconut flakes or chocolate shavings over the glaze before it sets. If serving at a special event, garnish each slice with a small dollop of whipped cream and a few fresh berries for color and freshness.
Ingredients:
- For the Coconut Balls:
- 80g shredded coconut
- 1 egg white
- 80g powdered sugar
- 1 heaping teaspoon of sour cream (optional)
- For the Cake:
- 3 medium eggs
- 200g sugar
- 170ml milk
- 60ml vegetable oil
- 60g butter
- 100g dark chocolate, chopped
- 20g cocoa powder
- 250g flour
- 10g baking powder
- For the Glaze:
- 80ml cream
- 100g milk chocolate, chopped
Preparation:
- Prepare the Coconut Balls:
- Mix the egg white, shredded coconut, powdered sugar, and sour cream (if using) until combined. Form the mixture into walnut-sized balls. Set aside.
- Make the Cake:
- In a small saucepan, melt the butter over low heat, then turn off the heat and add the chopped dark chocolate. Stir until melted and smooth, then let cool.
- In a mixing bowl, whip the eggs and sugar together until creamy and pale, about 8-10 minutes on high speed. Incorporate the milk, vegetable oil, and the cooled chocolate mixture.
- Sift together the flour, cocoa powder, and baking powder, and fold into the wet ingredients using a spatula until just combined.
- Grease and flour a cake tin. Pour half of the batter into the tin, then gently place the coconut balls evenly across the batter. Cover with the remaining batter.
- Bake the Cake:
- Preheat the oven to 170°C (340°F). Bake the cake for approximately 55-60 minutes or until a skewer inserted comes out clean.
- Let the cake cool in the pan for 15-20 minutes, then invert onto a serving plate.
- Prepare the Glaze:
- Heat the cream in a saucepan until just starting to simmer, then remove from heat. Add the chopped milk chocolate and stir until smooth and glossy.
- Let the glaze thicken slightly for about 5 minutes, then pour over the cooled cake, spreading evenly.
Enjoy this sumptuous Cocostar Cake, a perfect blend of tropical coconut and rich chocolate, guaranteed to delight and impress your guests!
