How To make Chocolate Coconut Cake

Lamington Cake - Chocolate Coconut Cake with Strawberry and Mascarpone filling

Lamington Cake - vanilla sponge cake coated in chocolate and coconut and then filled with strawberry homemade jam and mascarpone and whipped cream frosting. The combination is simply heavenly and simply melts in your mouth. Hope you will try it out and enjoy as much as we did.

#lamingtoncake #spongecake

To print the recipe check the full recipe on my blog:


Makes about 10-12 servings

Vanilla Sponge Cake
3 eggs
1/3 cup (70g) sugar
1 tsp (5g) vanilla extract
1/4 tsp (1g) salt
3/4 cup (95g) all-purpose flour
1 1/2 tbsp (20g) butter, melted

Sugar Syrup
1/4 cup (50g) sugar
3 tbsp (50ml) water

Strawberry Filling
9 oz (250g) strawberries, fresh or frozen
1/4 cup (50g) sugar
1 tbsp (15ml) lemon juice

Chocolate Glaze
4 oz (120g) semi-sweet chocolate
5 oz (140g) whipping cream

Mascarpone Frosting
9 oz (250g) Mascarpone cheese, room temperature
1/2 cup (60g) powdered sugar
1 tsp (5g) vanilla extract
1 1/4 cup (300g) whipping cream, chilled
1/2 tbsp (5g) gelatin powder
2 tbsp (30g) water


Background music: MakeMyLoveYourHomeInstrumentalVersion_by_TheDays_Artlist

Follow me:
FACEBOOK:
INSTAGRAM:
PINTEREST:
TikTok:
WEBSITE:

Moist and Delicious Chocolate Cake with Coconut Filling and Chocolate Ganache

Chocolate coconut cake recipe. A fluffy and moist chocolate cake with a delicious coconut filling, all topped with a creamy chocolate ganache. If you like coconut, you will love this cake!

✓ Enable subtitles for your language in the video settings.

0:00 - Intro
0:20 - Chocolate Cake
3:21 - Coconut Filling
4:43 - Assembling the Cake
5:52 - Chocolate Ganache
7:19 - Serving and Eating the Cake

—————————————————
????Check out my NEW CHANNEL (new video coming soon):
—————————————————

???? You may also like:

→ CHOCOLATE TRUFFLE CUPCAKES RECIPE:

→ SUPER MOIST COCONUT CAKE:

→ Easy Homemade Chocolate Cupcakes with Coconut Filling and Fudge Topping:

→ Smooth and Delicious Chocolate Frosting:

—————————————————

Ingredients:

For the Chocolate Cake:
1 3/4 cups (210g) All-purpose flour
1/3 cup (30g) Unsweetened cocoa powder
2 tsp (8g) Baking powder
1/2 tsp (3g) Baking soda
1/4 tsp (1g) Salt
1 cup (200g) Granulated sugar
2 large eggs at room temperature
1/3 cup (75g) Vegetable oil
1 tsp (5g) Vanilla extract
3/4 cup (180g) Milk at room temperature
1 Tbsp (15g) Vinegar or lemon juice
2/3 cup (160g) Warm water

For the Coconut Filling:
1 1/3 cups (397g) Sweetened condensed milk
2/3 cup (160g) Milk
1 1/2 cups (90g) Desiccated coconut* (see note for fresh coconut)

For the Chocolate Ganache:
150g (about 1 cup) Milk chocolate
1/3 cup (80g) Heavy cream (bring to room temperature)

*Note: Desiccated coconut absorbs more liquid than fresh coconut, so if using fresh coconut, add only 1/4 cup of regular milk.

—————————————————
???? Pinterest:
???? Instagram:
—————————————————

#cake #chocolate #dessert

Bounty Cake (Coconut Cake) Recipe

Coconut cream?
Chocolate glaze?
Fabulous taste?

Yes... It is unforgettable Bounty cake!

Bounty chocolate bars is well known because of it's unique flavor by the combination of coconut filling and chocolate glaze. A pretty cake that is delegated for all coconut and chocolate lovers.

This cake can be easily made at home in less than hour.

Ingredients

For sponge layers:
Eggs 3
Sugar 120g
Flour 80g
Baking powder 1/2 tsp
Cocoa powder 20g

For BOUNTY coconut cream filling:
Sugar 100g
Butter 100g
Milk 200ml
Coconut shavings 150g

For chocolate topping:
Dark chocolate 150g
Milk 80ml

You can use BOUNTY chocolate bars to decorate cake.

Baking pan: 20cm

More fabulous cake recipes on the dessert playlist

Love this cake? You may also love this Raffaello coconut cake

Almond Coconut Cake (Raffaello cake) Recipe

Delicate and elegant Almond Coconut Cake (Raffaello Cake)- made with an almond sponge cake, a white chocolate, mascarpone and coconut filling and topped with Raffaello Truffles, chopped almonds, chocolate curls and shredded coconut.


To print the recipe check the full recipe on my blog:


Ingredients

Makes about 12 servings

Almond Sponge Cake
6 large eggs, room temperature
Pinch of salt
1 cup (200g) sugar
1 cup (100g) ground almonds
1 cup (125g) all-purpose flour
1 tsp (5g) almond extract

White Chocolate Coconut Frosting
7 oz (200g) white chocolate
3 tbsp (45g) canned coconut milk
9 oz (250g) Mascarpone cheese, room temperature
2 cups (500g) whipping cream, 35%fat, chilled
1/4 cup (30g) powdered sugar
1/2 cup (40g) unsweetened shredded coconut
1 tsp (5g) coconut extract

Assembling and decorating
1 cup (240g) canned coconut milk
unsweetened shredded coconut
Chopped almonds, optional
Raffaello truffles, optional
White chocolate curls, optional


1. Preheat oven to 340F (170C). Grease and line bottom and sides of a 9 inch (23cm) pan with parchment paper.

2. Separate egg whites from yolks. Add a pinch of salt over the whites and start mixing until foamy. Gradually add sugar and continue whipping until stiff peaks form.

3. In a small bowl mix egg yolks with almond extract and fold them into the whipped whites.

4. Gradually add ground almonds and flour and carefully incorporate into the batter.

5. Pour the batter into the prepared pan.

6. Bake for 40-45 minutes until lightly golden.

7. Let it cool for about 10-15 minutes. Remove from pan and cool completely on a rack.

8. Meanwhile prepare the frosting. Place chocolate and coconut milk in a heatproof bowl and let it melt over a pan with simmering water.

9. In a large bowl mix Mascarpone cheese until smooth. Add melted chocolate and mix until combined.

10. In another large bowl whip the cream until stiff peaks form. Incorporate powdered sugar and coconut extract.

11. Gradually incorporate whipped cream into the white chocolate mixture. Fold in the shredded coconut. Cover and refrigerate until ready to use.

12. Assemble the cake. Divide the sponge cake in 3 layers. Place one cake layer on your serving plate.

13. Spread ⅓ cup coconut milk over the cake layer. Spread evenly with a bit less than a third of frosting. Repeat with the second layer of cake. Add the third layer of cake and spread with the last ⅓ cup of coconut milk. Spread the remaining frosting on top and sides of the cake.

14. Sprinkle shredded coconut on the top and sides of the cake and refrigerate until ready to serve.

15. Decorate as desired, I’ve used Raffaello truffles, white chocolate curls and chopped almonds.



Background music


Follow me:
FACEBOOK:
INSTAGRAM:
PINTEREST:
TikTok:
WEBSITE:

Coconut Loaf Cake | Coconut Chocolate Cake | Everyone will love its taste ????

????????????Today's recipe “Coconut Loaf Cake“ its very delicious and yummy. Do try this at home with your friends and family. Everyone will love its taste. If you have any suggestions or request then please write below in the comments and don't forget to like and subscribe my channel. Please share my YouTube channel and social media pages with your friends and surroundings. Keep looking my channel and stay tuned for more easy and delicious recipes. Thank you ????

#cake #coconutcake #chocolatecake

INGREDIENTS :

Cake:
????Eggs ~3
????Sugar ~ 1Cup
????Butter~100g
????Plain flour ~225g
????warm Milk ~100ml
????Coconut milk ~100ml
????Shredded Coconut ~3/4 cup
????Vanilla sugar ~1tbsp
????Baking powder ~1tsp

Topping:
????Chocolate ~150g
????Heavy cream ~4tbsp
????Shredded Coconut ~100ml

FOLLOW ME:
???? Instagram - @cutnbakedebbie
???? Facebook - @Debbies Baking
???? Twitter - @DebbiesBaking

SUBSCRIBE MY CHANNEL:
♥️

RELATED RECIPES:

????STRAWBERRY YOGURT DESSERT IN OVEN RECIPE


????STRAWBERRY DESSERT RECIPE


????STRAWBERRY YOGURT CAKE RECIPE

Chocolate Coconut Cake Recipe - Quick & Easy 5 Ingredient Cake

Make this simple cake with just 5 ingredients! Enjoy a delicious, gluten-free coconut sponge & chocolate ganache frosting cake. Get the recipe here: with text and photo instructions, in both American and metric measures.
Please visit our website for more recipes and love!
We welcome your questions, suggestions and comments!

Subscribe for free:
Facebook:
Twitter:
Pinterest: