Choco Nut Cake
- Ready In:
- 15mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 2 cups coconut, grated
- 1⁄4 cup condensed milk
- 1 egg white
- 2 cups all-purpose flour
- 1⁄2 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 3⁄4 cup unsalted butter, softened
- 1 cup Equal sugar substitute
- 3 eggs
- 1⁄4 cup semisweet chocolate, melted
- 2 teaspoons vanilla extract
- 1 1⁄2 cups sugar-free yogurt
- 1 cup Equal sugar substitute
- 1⁄2 cup water
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
directions
- Make the cake. Grease bottom and sides of an 8" round pan and set aside.
- In a bowl, combine coconut, condensed milk, and egg white. Mix thoroughly. Transfer coconut mixture to a sheet of plastic wrap. Roll the coconut and form into a rope measuring about 18". Wrap and refrigerate until firm, about 30 minutes. Preheat oven to 350 degrees F.
- In another bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In separate bowl, beat butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add melted chocolate and vanilla extract. Beat batter until smooth.
- Add flour mixture to batter alternately with the yogurt. Pour batter into prepared pan. Unwrap the coconut and form into a circle. Arrange the coconut rope on the center of cake batter.
- Bake in preheated oven about one hour or until cake tester inserted in the center comes clean. Let cool.
- Make the glaze. In a saucepan, combine sugar and water and bring to a boil. Stir until sugar dissolves. Add cocoa powder and vanilla extract and stir until smooth. Remove from heat and let cool.
- Bursh the cooled cake with the glaze. Refrigerate until the glaze is set before serving.
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