Description
Saftiger Schoko Kokos Blechkuchen mit zarter Creme: Lockerer Boden, intensive Kakaonoten, cremige Kokosschicht, feine Raspeln. Ein harmonisches Zusammenspiel aus samtiger Textur und exotisch-schokoladigem Geschmack.
Ingredients
Scale
- 200 ml Schlagobers (whipping cream)
- 200 ml Kokosmilch (coconut milk)
- 40 g Speisestärke (cornstarch)
- 80 g Kokosflocken (desiccated coconut)
- 60 g Zucker (sugar)
- 40 g Kakaopulver (cocoa powder)
- 1 Prise Salz (pinch of salt)
- 125 g Butter (room temperature)
- 4 Eier (eggs)
- 1 Pkg Backpulver (1 packet baking powder, about 16g)
- 220 g Mehl (flour)
- 125 ml Milch (milk)
- 50 g Schokolade (chocolate)
- 150 g Zucker (sugar)
- 2 EL Marillenmarmelade (2 tbsp apricot jam)
- 1 handvoll Kokosflocken (1 handful desiccated coconut)
Instructions
- Begin by preparing the coconut filling so it has time to cool before assembling the cake. In a medium saucepan, combine the coconut milk, whipping cream (Schlagobers), sugar, and cornstarch. Place the saucepan over medium heat and stir continuously to prevent lumps from forming.
- Bring the mixture to a gentle boil, continuing to stir to ensure it does not stick to the bottom of the pan. Once it thickens, remove it from the heat.
- Stir in the desiccated coconut (Kokosflocken) until evenly distributed. Transfer the coconut mixture to a bowl, cover with plastic wrap, and allow it to cool completely. You can speed up the process by placing it in the refrigerator.
- While the coconut mixture cools, prepare the chocolate batter. Crack the eggs into a large mixing bowl and whisk them until slightly frothy.
- Add the room temperature butter and the milk to the eggs. Mix until well combined and smooth.
- In a separate bowl, sift together the flour, baking powder, cocoa powder, sugar, and a pinch of salt. Gradually add the dry ingredients to the wet mixture, stirring after each addition to avoid lumps. Mix until a smooth batter forms.
- Break the chocolate into small pieces and melt it over a water bath (double boiler) until smooth. Allow it to cool slightly before adding it to the cake batter. Mix well to ensure the chocolate is fully incorporated.
- Line a baking sheet (approximately 30 x 40 cm) with parchment paper or grease it lightly. Pour the chocolate batter onto the prepared baking sheet and spread it evenly with a spatula.
- Transfer the cooled coconut mixture into a piping bag (Dressiersack) fitted with a large round tip. Pipe even dollops or lines of the coconut mixture over the surface of the chocolate batter, distributing it as evenly as possible.
- Preheat the oven to 180°C (356°F) using convection (Heißluft). Place the baking sheet in the oven and bake for about 40 minutes, or until a toothpick inserted into the chocolate part comes out clean and the coconut mixture is set and lightly golden.
- Remove the cake from the oven and let it cool completely on the baking sheet.
- Once cooled, gently heat the apricot jam (Marillenmarmelade) in a small saucepan or microwave until it becomes spreadable. Brush a thin layer of the warm jam over the surface of the cake to add shine and flavor.
- Sprinkle a generous handful of desiccated coconut (Kokosflocken) over the top of the cake while the jam is still slightly sticky, so the coconut adheres nicely.
- Slice the sheet cake into squares or rectangles and serve with freshly brewed coffee or tea. Enjoy your homemade Schoko Kokos Blechkuchen!
Notes
For a more intense coconut flavor, you can toast the coconut flakes before adding them to the batter and as topping. Make sure the coconut filling is completely cooled before piping it onto the chocolate base to prevent sinking. The cake keeps well for several days when stored in an airtight container. You can also use other jams for the glaze if preferred, such as raspberry or orange.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 400-500
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 20-30g
- Saturated Fat: 11-15g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
