Choco Nut Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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