Step 1: Prepare the Batter
Beat the eggs:
In a large mixing bowl, crack the 4 eggs and add a pinch of salt. Using a mixer or a whisk, beat the eggs until they become frothy. This will give the cake a light texture.
Add the sugar:
Gradually add 150 g of sugar and 8 g of vanilla sugar to the beaten eggs. Continue whisking until the mixture becomes light and fluffy.
Incorporate the oil:
Slowly pour in 150 ml of vegetable oil while continuing to mix. This will help create a smooth batter and keep the cake moist.
Sift the dry ingredients:
In a separate bowl, sift together 500-530 g of flour and 10 g of baking powder. Sifting the flour ensures that there are no lumps and helps to aerate the batter.
Combine wet and dry ingredients:
Gradually add the flour mixture to the egg mixture, folding gently with a spatula or mixing on low speed. Continue until all the flour is incorporated and the batter is smooth.
Divide the batter:
Once the batter is ready, divide it into two equal parts. To one part, add 2 tablespoons of cocoa powder and 2 tablespoons of milk. Mix until the cocoa is fully blended into the batter.
Step 2: Assemble the Cake
Layer the cake:
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper or grease it lightly with oil.
Pour the vanilla batter (the plain half) onto the prepared baking sheet and spread it evenly using a spatula, creating a layer about 1 cm thick. Then, pour the cocoa batter on top and spread it evenly over the vanilla layer.
Bake the cake:
Place the baking sheet in the preheated oven and bake the cake at 180°C for about 20 minutes, or until a toothpick inserted in the center comes out clean. The cake should be lightly golden and spring back when touched.
Step 3: Add the Topping
Spread the honey or jam:
Once the cake is baked and slightly cooled, spread a thin layer of honey or jam (about 4 tablespoons) over the top of the cake. This adds a sweet, sticky surface that helps hold the coconut topping in place.
Add the coconut:
Sprinkle 30 g of shredded coconut evenly over the honey or jam layer. The coconut will stick to the surface and create a delicious, slightly crunchy topping.
Step 4: Serve
After adding the coconut, allow the cake to cool completely. Once cooled, cut it into squares or rectangles and serve. The cake can be enjoyed as is, or you can pair it with a cup of tea or coffee for a delightful snack.
Cooking Tips
Cocoa Layer: When adding the cocoa powder, make sure to mix it well into the batter to avoid clumps. If you prefer a stronger chocolate flavor, you can increase the amount of cocoa to 3 tablespoons.
Honey or Jam: You can use any type of honey or jam for the topping, depending on your taste preference. Strawberry, raspberry, or apricot jams work particularly well with the chocolate and coconut flavors.
Even Baking: To ensure that your cake bakes evenly, make sure to spread the batter evenly on the baking sheet. If necessary, tap the baking sheet lightly on the countertop to remove any air bubbles from the batter before baking.
Alternative Toppings: If you’re not a fan of coconut, you can substitute the shredded coconut with chopped nuts (such as almonds or hazelnuts) or even chocolate chips for a different texture and flavor.
Storage
At Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days. The honey or jam will keep the cake moist.
In the Refrigerator: If you prefer to store the cake for longer, keep it in the refrigerator in a sealed container for up to 5 days. Bring the cake to room temperature before serving for the best texture.
In the Freezer: This cake freezes well. Wrap individual pieces tightly in plastic wrap and then in aluminum foil. Store in the freezer for up to 2 months. To thaw, leave the cake at room temperature for a few hours or reheat it gently in the microwave.
Nutritional Facts (Per serving, based on 12 servings)
Calories: Approximately 350 kcal
Protein: 6g
Carbohydrates: 45g
Fat: 15g
Fiber: 2g
Sugars: 20g
Sodium: 150mg
Calcium: 4% of daily recommended intake
Iron: 8% of daily recommended intake
FAQs
Can I make this cake gluten-free?
Yes, you can substitute regular flour with a gluten-free flour blend. Make sure it’s a 1:1 replacement designed for baking to ensure the cake maintains its texture.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but keep in mind that the texture may be denser. If you prefer a lighter texture, try using a mix of whole wheat and all-purpose flour.
What other toppings can I use besides coconut?
If coconut isn’t your favorite, you can top the cake with crushed nuts, chocolate shavings, or even powdered sugar for a simple, elegant look.
Can I add fruits to the batter?
Yes! You can fold in small pieces of fruit like raspberries or chopped apples to add a burst of flavor. If using fruits with a lot of moisture, toss them lightly in flour before adding to the batter to prevent them from sinking.
How do I prevent the cake from being too dry?
Make sure not to overbake the cake. Check for doneness by inserting a toothpick into the center around the 18-minute mark. If it comes out clean, the cake is ready. Also, be careful not to overmix the batter, as this can make the cake dense and dry.
Conclusion
This Honey and Cocoa Cake with Coconut Topping is a delightful homemade dessert that is sure to please family and friends. The light, fluffy texture of the cake combined with the rich cocoa layer and sweet honey or jam topping makes for a perfect balance of flavors. The shredded coconut adds a lovely crunch and tropical flair. This recipe is easy to follow and uses common pantry ingredients, making it an ideal option for when you want to bake something comforting and delicious without too much fuss. Whether served as a simple snack or for a special occasion, this cake is bound to become a favorite!
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