Coconut Tosca - Coconut covered chocolate cake (Kokostoscakaka)

Coconut Tosca - Coconut covered chocolate cake (Kokostoscakaka)

This is a delicious light chocolate cake that is topped with a softly caramelized coconut bed. Perfect for the cozy seasons.

Chocolate cake base 

4 eggs

5 dl sugar (2 cups)

2 ml salt (2 pinches)

1 dl cacao (1/2 cup)

3 dl flour (1.3 cups)

200 g melted butter

A dash of vanilla extract

Coconut glaze topping 

300 g coconut flakes (8.25 dl or 3.5 cups)

3 dl sugar (1.25 cups)

1,5 dl light syrup (0.6 cups)

2.25 dl whipping cream (1 cup)

115 g butter

Chocolate cake base:  Preheat oven to 225 c or 437 f.

Melt the butter in a saucepan.

Whisk together eggs and butter until light & fluffy. Add salt, cacao, flour and the melted but cooled butter. Whisky together quickly to a smooth batter.

Pour the batter on a — covered in baking paper about 25 x 35 cm. Put the cake into the middle of the oven for 20-25 min.

Coconut glaze topping: Melt the butter in a pan, and add syrup, sugar and whipping cream. Once it has come to a boil, lower the temperature and add the coconut flakes. Let it simmer on low heat for about 5 minutes.

When the cake is almost done, take it out of the oven and spread the coconut glaze on top. Put the cake with the coconut topping in the higher part of the oven for about 10 minutes more.

Once the top is golden the cake is ready to be taken out. Let the cake cool before cutting it into squares with a sharp knife. Enjoy! :)

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