Thursday, September 24, 2009

Chocolate coconut cake

Another great recipe from here (link in Hebrew). I made it yesterday and it looks like it will be gone before Shabbat. The most deliciously soft, moist and simple chocolate cake I've ever tasted.
1 cup sugar (it says 2 cups in the original recipe, but I knew it would be too sweet for us. 1 cup is plenty).

1 cup cocoa powder (my husband said it's a tiny bit too much - I might make 3/4 cup next time)

1 cup all-purpose flour

1 tbsp. baking powder

1 cup (100 gr) grated coconut

1\2 cup oil (it says 1 cup in the recipe, but again, I know my husband likes less oil, and it turned out great)

2 eggs

Mix well. Add 2 cups water and mix again. The mixture is supposed to be runny - you may add a tiny bit of flour and not more.

Pour into baking tray and bake until knife comes out clean. I'm not sure about the temperature because each oven is different, I usually bake at a temperature much lower than stated in the original recipes if I don't want to burn whatever I'm making.

I just enjoyed a slice of this cake now and must resist the temptation of taking another one!


Rin said...

That recipe sounds delicious! I love coconut. =)

I did some searching on the internet and found a site that provides sections from a book whose authors actually studied the effects of various temperatures on cakes (among other things). The general consensus seems to be to keep it around 365 degrees F (185 degrees C) for an average cake and about 400 degrees F (205 degrees C) for richer cakes. I'm not sure how this particular cake would be classified.

Here's the link to the site, in case I completely misunderstood it:

Linda said...

Hey.. that's my kinda cake! Not too sugary and not too fat.. chocolate AND coconut!

What more could one ask for ;)

Greetings from the netherlands!

Terry @ Breathing Grace said...

I, too have found that you can do with less oil than some recipes call for.

It looks delicious.

anna a said...

Hi Anna. This sounds lovely, chocolate and coconut are among my favourite flavours!

By the way, you wrote some time ago that you were trying to gain weight. How is it going? My son is almost 11 months old and my weight keeps dropping... It's still fine and healthy, but not for too long.

I also agree with your previous post :)

Tracy said...

sounds so good!

Paulina said...

Yum! My little sister wanted to make some chocolate cake and this looks perfect!

Anonymous said...


This is the first time I write on your blog. I've been following your blog for months now, and I enjoy it!

One question about the recipe: do I need to grease and flour the tray before pouring in the mixture? Also, what would be the ideal size of the baking tray?


Hannah Jane said...

This sounds yummy!!!!

I was just wondering what size pan you used to cook it in....Thanks!

~Hannah Jane

Val said...

Sounds yummy...I'm sure I'll be trying this recipe soon.

A fun variation of the cake would be to make it with Dutch process cocoa - also called dark chocolate cocoa. I don't know if it is available in Israel, but you can find it some places in the states, and it is quite good. It gives cakes and cookies a richer, deeper taste.

leah Burks said...

I LOVE chocolate AND coconut! I, like you, know that less oil usually doesn't affect the outcome, except it's less fattening! Looks delicious!

Lisa said...

You can replace the oil with applesauce evenly if you so desire.

starblinkee said...

I never knew you could combine chocolate and coconut together. But beyond that, I'm amazed how simple this cake recipe is. Probably, your hubby complained that the cocoa was a bit too much because you adjusted the sugar. I can't wait to try this one at home.

Molytail said...

Oh yum ~ it sounds & looks delicious! :-)

Anonymous said...

Sounds good, although I am not sure how long I will be able to heat this cake when I make it.

In America, ovens are measured in degrees. Is it the same where you live? Can you at least give us an estimate? I surely don't want to over-cook a good cake (smiles)!

Mrs. Anna T said...


I normally use baking paper so I don't grease my baking trays. The baking tray I used was not too large but I'm not sure about the actual size.

Lady Sofia,

I kept tweaking it between 150 and 180 degrees (celcius). I think it would be about 180 in a conventional oven, mine tends to burn a bit.

fairmaiden said...

I do the same thing about the sugars..I use about half of what recipes call for. Did you know that you can use apple sauce instead of oil too. For cake I use 1/2 of what the recipe calls for oil with 1/2 apple sauce. If the recipe calls for 1/2c. oil, I use 1/4c. oil with 1/4c. apple sauce. I like to use apple sauce in corn bread rather than oil, it really makes it moist and tastes better.

Anonymous said...

Early on in my marriage, I acquiesced to my husband's taste-buds and digestive systems, and have long adjusted baking enterprises to low-sugar, low-fat, and low-salt content. Frequently, when the children were younger, I supplemented baked goods with fat-free sour cream or replaced 2/3 of milk content with plain fat-free yogurt to tasteful effect.

Nowadays, without a working oven, I resort to gelatin creativity. In the East, the source is various seaweeds, but I think kosher gelatin is available. In a technique similar to Knox Blox, various combinations of gelatin and pudding mixes, juice, fruit pieces, as well as steeped green tea, and Solo cake fillings (a popular brand of cake filling in the US) decanted of the separated sugary syrup, etc. serve as starting points for cookie and cake substitution.

On a side note, I choose to think that there will be a time when ready-made bakery items and cake mixes will be readily available in supermarkets that contain lower fat, sugar, salt, etc. content without resorting to disproportionately higher content of other ingredients or to aspartame and manufactured fats in the future.

Mrs. Lindblom said...

This sounds delicious. I may give it a try!