Coconut Cake with White Chocolate from Glass
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g flour
- 1 teaspoon, leveled baking powder
- 100 g desiccated coconut
- 1 teaspoon organic lemon (s), grated zest
- 2 egg (s), size M
- 75 grams sugar
- 75 ml oil, neutral
- 100 g chocolate, white
- 100 ml coconut milk, canned or homemade
- 1 tablespoon desiccated coconut, for the glasses
- Oil for greasing
Print Recipe
Pin Recipe Instructions
- Makes 5 glasses of 150 ml each. The cakes keep refrigerated for approx. 4 weeks.
- Brush the glasses with oil and sprinkle with coconut flakes. Preheat the oven to 175 ° C / fan oven: 160 °.
- Heat the coconut milk, do not boil it and let the chopped chocolate melt in it.
- Mix in the oil, eggs, sugar and lemon zest and stir in the chocolate milk.
- Mix the desiccated coconut with the flour and baking powder and fold in. Pour the batter into the glasses, only half full, but that`s right! Then bake for 30 minutes on the middle rack. Make a chopstick test.
- Take the jars out of the oven and close the lids immediately.
- You can brush the cakes with a little coconut liqueur and sprinkle with coconut flakes.
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