Cake
Chocolate Coconut Cake 

Mama's Choco Cake - chocolate cake filled with bake stable coconut filling that requires only the addition of water.

Recipe

Group Weight / Volume Product
Mama's Choco Cake 1.000 gr Cake ingredients
Sunflower oil 400 gr Cake ingredients
Water 400 gr Cake ingredients
Coconut Filling 800 gr Filling ingredients
Water 400 gr Filling ingredients
Delicecover Choco or Covering ingredients
Mont Blanc or Covering ingredients
Eldorado (and florentines’ crumbs) Covering ingredients

Preparation

    Use the flat beater to mix all the base ingredients  at medium speed for 4 minutes.

    Add 450 gr of the coconut filling and mix for half a minute at low speed.

    Pour the mixture into a Bundt cake mold, filling it up to 2/3. Use a pipping bag to add preferable amount of the coconut filling and fill the mold with the rest of the mixture.

    Bake at 180°C for 40-45 minutes. 

    Remove from the mold and tip over.

    Decorate with Chocolatier Delicecover Choco once you have heated it so it becomes liquid. Alternatively sprinkle with Mont Blanc (white sugar in powder form, non-water soluble) or coat with Eldorado (hot process neutral gel) and Florentines’ crumbs.

Chocolate Coconut Cake