Chocolate and coconut blend wonderfully in this delicious cake created by the French pastry chef Yann Couvreur. It's a must-have for children's snacks and tea parties. The proportions given are perfect for a small 18-centimeter long loaf pan. The longest part of this recipe is the cake's cooling time before frosting and the frosting itself. Therefore, it's best to prepare the cake the day before for breakfast or in the morning if you plan to enjoy it for a snack.
Cake:
- 90 grams of softened butter
- 125 grams of granulated sugar (190 grams according to the recipe)
- 2 grams of salt
- 2 eggs
- 125 grams of flour
- 5 grams of baking powder
- 125 grams of heavy whipping cream
- Vanilla extract
- 35 grams of shredded coconut
- 15 grams of unsweetened cocoa powder
Frosting:
- 125 grams of dark chocolate
- 12 grams of coconut oil
- shredded coconut (to sprinkle according to your inspiration)
Recipe:
Preheat the oven to 310 degrees Fahrenheit. While it's heating, toast the shredded coconut in the oven during the cake batter preparation. This step is optional but enhances the coconut flavor. Keep an eye on it to prevent burning! In a mixing bowl, combine the softened butter, sugar, salt, and vanilla before adding the eggs. Mix in the flour and baking powder, followed by the heavy cream. Divide the batter into two equal halves. In the first half, incorporate the cocoa powder, and in the second half, add the shredded coconut. Grease and flour the loaf pan, then pour alternating layers of cocoa batter and coconut batter. Create waves in the batter using a knife, then bake for approximately 60 minutes, depending on your oven's power. Remove the cake from the pan and let it cool on a wire rack before frosting it with the melted chocolate mixed with coconut oil and sprinkled with coconut shreds. The hardest part now is waiting for the frosting to set at room temperature... (15 minutes in the freezer can speed up the process of hardening the chocolate).
Bon appétit!