Coconut chocolate cake from the tray

For 24 pieces
  • 200 g dark chocolate
  • 400 g butter or margarine
  • 250 g Sugar
  • 1 pinch salt
  • 1 packet vanillin sugar
  • 8 eggs (size M)
  • 500 g flour
  • 1 packet Baking powder
  • 6 EL Milk
  • 75 g desiccated coconut
  • 1 EL Cocoa powder
  • 1 EL Icing sugar
  • fat
50 minutes
light
1.
Roughly chop the chocolate, melt over a warm water bath. Beat the fat, sugar, salt and vanilla sugar with the whisk of the hand mixer until creamy. Stir in eggs one at a time. Mix the flour and baking powder and stir in alternately with the milk. Remove 1/3 of the dough, stir in desiccated coconut. Under the remaining dough theStir melted chocolate and cocoa. Grease the oven's drip pan (32 x 39 cm). Put half of the chocolate dough in a greased drip pan and smooth it out. Using a tablespoon, distribute the coconut dough evenly in small piles (so that there are spaces between them) on the dark dough. Put the rest of the dark dough on top and carefully smooth it out so that the dark dough ends. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 25 minutes. Take out of the oven, place on a rack and let cool down. Dust lightly with icing sugar
2.
Wait for 1 hour. Photo: Först, Food & Foto, Hamburg
1 piece approx:
  • 340 kcal
  • 1420 kJ
  • 6 g protein
  • 21 g fat
  • 31 g carbohydrates

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