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Dark Chocolate Coconut Cake
"I have this theory that chocolate slows down the aging
be true, but do I dare take the chance?"
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La Belle Cuisine
Deep Dark Chocolate Coconut Cake
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One 7-ounce bag sweetened shredded
coconut (2 cups),
1/2 cup sweetened condensed milk
1 large egg white
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
Scant 1/2 teaspoon baking soda
Scant 1/2 teaspoon salt
1 1/2 sticks (6 ounces) unsalted
1 cup plus 2 tablespoons sugar
3 large eggs
3 ounces bittersweet or semisweet
chocolate, melted and cooled
2 1/4 teaspoons pure vanilla extract
1 1/2 cups plain nonfat yogurt
1/2 cup sugar
1/4 cup water
1 tablespoon unsweetened cocoa powder
1/2 teaspoon pure vanilla extract
Make the Cake: Preheat the oven to 350 degrees F. Butter and flour an 8-cup
Bundt pan. In a small bowl, mix the chopped coconut with the condensed milk
and egg white. Transfer the coconut mixture to a large
sheet of plastic wrap. Using your hands, roll the coconut into an 18-inch
rope. Wrap and refrigerate until slightly firm, at least 20 minutes.
In another small bowl, sift the flour with the cocoa, baking powder,
soda and salt. In a large bowl, using an electric mixer, beat the
until creamy. Add the sugar and beat until light and fluffy. Add
the eggs, 1
at a time, beating well after each addition. Add the melted
the vanilla and beat until the batter is smooth. Beat in
the dry ingredients
in 3 batches, alternating with the yogurt.
Scrape the batter into the prepared pan and smooth the surface. Unwrap the
coconut rope and join the ends to form a circle. Lay the coconut rope
cake batter, centering it in the pan. Press the coconut into the batter
until it is submerged in 1 inch of batter. Bake the cake for 1 hour, or
a toothpick inserted in the center comes out clean. Let cool in the
10 minutes, then invert onto a rack to cool completely.
Make the glaze: In a medium saucepan, combine the sugar and water
bring to a boil; stir to dissolve the sugar. Whisk in the cocoa and
and let cool. Brush a thin layer of the glaze over the cake and let
slightly. Repeat 3 more times, letting the glaze dry slightly before
brushing the cake again. Refrigerate until the glaze is set and
cracked before serving.
- Grace Parisi
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