Indulge in the tropical flavors of coconut blended with rich, luscious chocolate in this soft and sumptuous cake. Perfectly moist and inviting, this cake combines coconut-infused yogurt and creamy ricotta for a delicate texture, enhanced by the crunch of chocolate pieces. Each slice is a dive into a sweet, flavorful paradise.
Why You’ll Love This: This cake is a dream for coconut and chocolate lovers alike, offering a delightful contrast of textures from the creamy base to the crunchy chocolate bits. It’s easy to make and perfectly sweet, making it a satisfying treat for any dessert lover. The use of coconut yogurt and ricotta ensures a moist and tender crumb that melts in your mouth.
Perfect Occasion: This cake is perfect for any occasion where you want to impress with minimal effort. Serve it at brunch, as a sophisticated dessert at dinner parties, or bring it to a potluck to wow your friends. It’s also ideal for festive celebrations where a touch of exotic flavor is appreciated.
Decoration Tips: For a stunning presentation, dust the top of the cake with additional shredded coconut and arrange a few chocolate shavings or curls for contrast. You might also consider decorating with edible flowers or a light drizzle of chocolate ganache for an extra luxurious touch.
Ingredients:
- 500g sweet coconut yogurt
- 400g ricotta cheese
- 100g sugar
- 2 whole eggs
- 2 egg yolks
- 50g cornstarch or oat flour
- 1 packet of baking powder
- 150g shredded coconut
- 200g chocolate chunks
- Extra shredded coconut for decoration
Instructions:
- Preheat your oven to 180°C (356°F). Grease a 20cm (8-inch) cake tin and line it with parchment paper.
- In a large mixing bowl, combine the coconut yogurt, ricotta, and sugar. Mix well until smooth.
- Beat in the whole eggs and egg yolks one at a time, ensuring each is fully incorporated.
- Sift in the cornstarch (or oat flour) and baking powder, mixing until just combined.
- Fold in the shredded coconut and chocolate chunks gently.
- Pour the batter into the prepared cake tin, smoothing the top with a spatula.
- Bake in the preheated oven for about 40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, sprinkle the top with extra shredded coconut for decoration.
Enjoy this soft and delicious coconut and chocolate cake, a perfect blend of tropical flavors and chocolatey goodness!
