Chocolate Strawberry Coconut Layer Cake

Chocolate Strawberry  Coconut Layer Cake
Take a bite 🙂

For the bottom:

  • 2 eggs
  • 180 ml of milk
  • 60g of coconut flour
  • 1 tsp of baking powder
  • 10g of cocoa powder
  • 60g  of chocolate 75% of cocoa minimum
  • 50g of coconut oil
  • 30g of coconut sugar or other sweeteners

For the layers:

  • 230g of strawberries ( I used frozen)
  • 250g of yogurt
  • 30g of coconut sugar
  • 35g of protein powder (I used Pure Reign protein powder)
  • 2 tps of coconut semolina (can be replaced by coconut shreds blended into paste)
  • 30g of gelatin
  • 150 ml of hot water (but not boiling)

Preheat the oven to 180 degrees C (356 F). Divide yolks and egg whites. Add milk to the yolks and stir well. Melt chocolate and coconut oil, cool down a little and then slowly pour the butter (we don’t want eggs to scramble:-). Add flour, cocoa and baking powder. Whisk egg whites with half of sugar and add them slowly to the batter. Grease baking mold (I used 18 cm diameter) and pour the batter in it. Bake for 20-25 min until toothpick is almost dry. Cool down.

Mix yogurt with protein powder, sugar, and coconut semolina. Divide the batter into 2 parts: 1 bigger and 1 smaller. Add half of hot water to half of gelatin and stir well. Pour gelatin on the bigger part of the batter and mix well. Pour it over the cake and refrigerate for 1 hour. Repeat the actions with gelatin. Blend the remaining smaller part of batter with strawberries. Mix well with gelatin. Pour it on the cake. Refrigerate for at least 1 hour. You can decorate it with some strawberry jelly to have a shiny topping. Bon Appetit!



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