Coconut Cake with Chocolate Sauce Recipe

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Coconut Cake with Chocolate Sauce
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Ingredients
23
Count
Nutrition
492
Calories
Total time
80
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350 degrees F.
  2. Butter a 9 inch springform pan.
  3. In a small bowl, stir together the cake flour, sugar and baking powder.
  4. In a bowl, whisk together the oil, whole eggs and 1/4 cup of water and stir in the flour mixture into the oil mixture until the batter is smooth.
  5. Beat the egg whites with the cream of tartar until they hold stiff peaks.
  6. Stir 1/4 of the whites into the batter to lighten and then fold in the remaining whites.
  7. Pour batter into prepared pan and bake in the middle of the preheated oven for 20-30 minutes, or until a tester comes out clean.
  8. Remove cake and let cool.
  9. For pastry cream: Scald the milk with the vanilla bean.
  10. Scrape the seeds into the milk and discard bean (or rinse it, let it dry and ‘plant’ it into a sealed jar of sugar. In time you’ll have sugar with a vanilla fragrance.) In a bowl, whisk together 1/3 cup of sugar, flour and egg yolks.
  11. Whisk the hot milk into the yolk mixture, a little at a time, and whisk for 1 minute.
  12. Pour into the pan and bring custard to the boil, whisking constantly, for 1-2 minutes, o until it is thickened.
  13. Let cool, uncovered, and chill it, placing a piece of plastic wrap directly on the surface of the hot custard to prevent a skin from forming.
  14. Beat the cream with the remaining 2 tblsps sugar until it holds stiff peaks.
  15. Fold 1 cup of the whipped cream into the pastry cream, reserving remainder, and fold in 1 cup of coconut into the pastry cream as well.
  16. Make chocolate sauce: Simmer the milk with the chocolate, stirring, until the chocolate is melted.
  17. Add the cream, butter and sugar and simmer, stirring, until smooth and slightly thickened.
  18. Keep sauce warm, covered.
  19. Cut cake horizontally into 3 layers with a serrated knife.
  20. Spread 1/2 of pastry cream on top of bottom layer and top with second layer.
  21. Spread remaining pastry cream on top of second layer and top with third layer, cut side down.
  22. Spread whipped cream on top and side of cake and sprinkle with coconut.
  23. Serve with sauce.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 491.66 Kcal (2058 kJ)
Calories from fat 272.03 Kcal
% Daily Value*
Total Fat 30.23g 47%
Cholesterol 117.23mg 39%
Sodium 150.03mg 6%
Potassium 392.82mg 8%
Total Carbs 51.67g 17%
Sugars 38.97g 156%
Dietary Fiber 2.94g 12%
Protein 9.23g 18%
Vitamin C 0.5mg 1%
Iron 2.4mg 13%
Calcium 132.6mg 13%
Amount Per 100 g
Calories 256.06 Kcal (1072 kJ)
Calories from fat 141.68 Kcal
% Daily Value*
Total Fat 15.74g 47%
Cholesterol 61.05mg 39%
Sodium 78.13mg 6%
Potassium 204.58mg 8%
Total Carbs 26.91g 17%
Sugars 20.3g 156%
Dietary Fiber 1.53g 12%
Protein 4.81g 18%
Vitamin C 0.2mg 1%
Iron 1.2mg 13%
Calcium 69.1mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.8
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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