I’m not saying it’s like being on vacation but with this coconut cake you get very close

I'm not saying it's like being on vacation but with this coconut cake you get very close

© sveta_zarzamora – Getty Images
The coconut cake is an indispensable goodness for the snack but also for breakfast: we reveal the quick and easy recipe for a soft and fluffy dessert.

I know, you would already like to be beached ops comfortably lying in the shade of an umbrella sipping coconut water and with the only concern of spreading sunscreen. The few who are doing it have children who put sand everywhere so a lot of attention to dream of the life of others. If the summer 2020 promises to be very particular and there are many who will have to postpone or just skip the holidays, there are culinary stratagems to doze off the pain giving yourself moments of happiness for the taste buds. Guy? Like the tastiest coconut cake whose recipe does not even use the oven, that I know you mask and I know it would have been the first “eh but …” to answer.

So what is the best recipe, simple and quick, for a coconut cake if not this one that is cold and with the addition of chocolate?

The recipe of torta coconut and cold chocolate ideal for summer


100 gr of coconut flour

100 gr of dry biscuits (digestive or others to taste)

200 gr of milk chocolate

60 gr of butter (for the base) + 30 gr (for the chocolate)

60 g of water

2 tablespoons of granulated sugar


Crumble the cookies in a bowl and add the coconut flour. In the meantime, melt the butter and in a saucepan add the water and sugar to make a syrup. When it is ready, add everything to the coconut and biscuit mixture and pour it into a baking tray lined with parchment paper, leveling it with a spoon. Put the base for your cake in the refrigerator to make it cool and solidify (it will take about 40 minutes and you can also use the freezer if you need to speed up the operation, ed).

In the meantime, melt the chocolate in a bain-marie and add the butter into small pieces being careful to maintain a constant temperature, you can remove it from the heat if you see that it is too hot. Let cool a few minutes and then pour your cream on the base of the cake which in the meantime will be cured and put in the refrigerator to rest. Before serving, sprinkle the cold coconut and chocolate cake with a little coconut flour or, if you have some pieces of fresh coconut.


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