Summary

Ingredients

• 200 g dark chocolate couverture
• 100 g whole milk couverture or chocolate
• 1 can coconut milk, (400 ml), unsweetened
• 1 tablespoon baking cocoa
• 4 medium egg (s)
• 300 grams flour
• 200 g suar
• 1 packet vanilla sugar
• 100 g desiccated coconut
• 2 teaspoons baking powder, heaped
• 1 pinch (s) salt
• 25 g coconut fat
• 250 g butter, soft
• some fat for the baking pan

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Instructions

1. The combination of coconut and chocolate not only give this cake its name, but above all make it an extremely delicious taste experience. And the use of two different colored doughs gives the bounty zebra cake its typical structure.
2. 1. Heat 125 ml coconut milk. Roughly chop 50 g of the dark chocolate couverture and add to the coconut milk together with the cocoa. Melt the couverture while stirring, then take it off the stove and let it cool down a little.
3. 2. Separate the eggs and store the yolks individually.
4. 3. Add a pinch of salt to the egg white, beat until stiff and refrigerate.
5. 4. Add the sugar and vanilla sugar to the soft butter in a larger bowl and stir everything together until creamy. Then briefly stir in the individual egg yolks one after the other.
6. 5. Mix the flour and baking powder and add to the prepared creamy mixture in stages, together with a total of 150 ml coconut milk. Mix everything into a homogeneous dough.
7. 6. Cut the dough in half. Mix one half with desiccated coconut and the rest of the coconut milk and the other with the chocolate mass, which has cooled down in the meantime. Add half of the egg whites to both doughs and fold them in.
8. 7. Grease a springform pan with a diameter of 26 cm, possibly 24 cm.
9. Starting with the dark dough, place alternately 2 tablespoons of each type of dough in the middle of the mold. Do not spread the dough. To make the dough spread out more easily in the mold, tap it on the work surface every now and then. Proceed in this way until all of the batter is poured in.
10. 8. Bake the cake at 175 degrees, fan oven 150 degrees, for 40 to 45 minutes. Then leave to cool, remove from the mold and place on a wire rack.
11. 9. Roughly divide the rest of the couverture (dark and whole milk) and liquefy it with the coconut oil over the water bath.
12. 10. Brush the cake with 3/4 of the liquid couverture all around - also on the sides - and let it harden.
13. 11. Heat and liquefy the remaining quarter of the couverture again and then use it to decorate the cake in a circular spoonful.
14. 12. Have fun baking - and then have a good appetite!