Coconut Cake with Chocolate Glazed Topping
An easy dessert recipe for making a delicious, moist coconut cake topped with a smooth chocolate glaze.
Equipment
- 1 9" Springform Cake Pan
- 1 Electric Beater
Ingredients
- 2 cups plain vanilla yogurt
- 1.5 tbsp vanilla sugar
- 1.25 cups granulated sugar
- 1 cup vegetable oil
- 1 cup milk
- 2 cups flour
- 1 tbsp baking powder
- 200 g shredded coconuts unsweetened
Topping
- 1 cup chocolate chips semi sweet
- 3 tbsp vegetable oil
Instructions
- Mix yogurt with sugar and vanilla sugar with electric beater.
- Add oil slowly and mix all together at low speed.
- In a separate bowl, mix together flour and baking powder.
- Alternate adding the milk and flour mixture into the yogurt mixture and continue mixing altogether at a low speed.
- Fold in the shredded coconuts with a wooden spoon.
- Using a springform cake pan, grease the inside of the pan with oil.
- Preheat 360F, bake for 50 minutes. Stick a toothpick inside to make sure it is cooked fully inside.
- Leave it to cool completely. Carefully remove the cake from the cake pan and move to a serving platter.
Topping
- Put the pot on low heat and melt 1 cup of chocolate chips with 3 tbsp oil.
- Continue stirring until completely melted and combined.
- Pour over top of the cooled cake and let topping harden before serving. Can be put in the fridge to harden quicker although the glaze will loose the sheen.