This cake with cocoa and coconut melts in your mouth, two ingredients that add flavor to any dessert. Cocoa and coconut cakes are always fantastic.
Ingredients for this cocoa dessert:
- 4 eggs
- 5 tablespoons of sugar
- 1 cup of tea oil
- 1 packet of vanilla sugar (10g)
- 8 tablespoons of flour
- 1 packet of baking powder (baking powder 12gr)
- 2 tablespoons of cocoa
- 1 package of coconut (80gr)
- 1 putty for painting
- ground hazelnuts
For the syrup:
- 2 and a half cups water (less than half)
- 5 tablespoons of sugar
- a few drops of lemon
Preparation:
First, add eggs, sugar, oil, sugar vanilla to a kitchen container and mix well with a mixer until it becomes a thick mass. Then add flour, baking powder and mix the mixture again with a mixer, then add cocoa to the mixture and mix it with a kitchen wire.
After adding all these ingredients, add the coconut and mix the mixture with a spoon. Pour the pastry dough into a square baking pan greased with butter (margarine), spread it well on the baking tray, then put it in the oven for baking, pre-heated to a maximum of 250 degrees C and bake it at a temperature of 180 degrees C for 20 minutes .
While the cake is baking, boil the water for the syrup. When the water boils, add the sugar, a few drops of lemon and mix it well with a spoon until all the sugar is well dissolved. After the cake is baked, remove it from the oven, make a few holes with a spatula and then pour the syrup slowly until it drinks it all.
After pouring the syrup, let it stand for 20 minutes, then spread it with white whipped cream and decorate it with ground hazelnuts. Put it in the refrigerator for cooling and then the cake is ready to serve. Enjoy!
Keep in mind: You can pour the hot syrup on top of the dessert even when it is hot or cold.
