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Coconut chocolate cake
12 ServingsPTM165 min

Coconut chocolate cake

Airy cake with vanilla, coconut and white chocolate on a bottom of Oreo biscuits.



  1. Preheat the oven to 160 ° C.
  2. Grease the cake tin with some butter. Melt the butter in a saucepan.
  3. Grind the cookies in the food processor and pour the butter.
  4. Spread the mixture evenly over the bottom of the cake pan and press with the convex side of a spoon.
  5. Split the eggs, put the proteins in a fat-free bowl. The egg yolks are not used.
  6. Beat the egg whites with a mixer.
  7. Add the icing sugar as a spoon to spoon. When all the sugar has been added, continue to beat until the protein shines and forms stiff peaks (5 min).
  8. Fold the cornstarch, vanilla flavor and coconut carefully through the egg whites.
  9. Bring a pan with a layer of water to the boil. Chop the chocolate into small pieces and place in a refractory bowl or pan that fits exactly on the pan.
  10. Hang the bowl or pan in the pan with hot water, but make sure the bowl does not touch the water. Let the chocolate melt (au bain-marie).
  11. Spatula through the protein mixture. Spoon this mixture evenly on the cookie base and smooth. Bake for about 25 minutes in the middle of the oven.
  12. Remove from the oven and allow to cool in the form in 2 hours. Cut the coconut chocolate cake into 12 strips. Yummy! .


Sodium7% DV165mg
Fat46% DV30g
Protein10% DV5g
Carbs14% DV43g
Fiber12% DV3g

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