Chocolate Coconut Cake
Yield
1 cakePrep
20 minCook
25 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
sugar
|
|
| 4 | large |
eggs
|
|
| 2 | cups |
milk
|
|
| 2 | cups |
all-purpose flour
|
|
| 4 | teaspoons |
vanilla sugar
|
* |
| 3 | tablespoons |
cocoa powder
|
|
| 4 | teaspoons |
baking powder
|
|
| 1 ½ | cups |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
sugar
|
|
| 4 | large |
eggs
|
|
| 473 | ml |
milk
|
|
| 473 | ml |
all-purpose flour
|
|
| 2E+1 | ml |
vanilla sugar
|
* |
| 45 | ml |
cocoa powder
|
|
| 2E+1 | ml |
baking powder
|
|
| 355 | ml |
butter
melted |
|
Directions
Whip eggs and sugar until white.
Add all other ingredients, melted margarine last.
Mix all ingredients well. Pour into buttered cake mold.
Bake for 20 to 25 min.
While the cake is cooling boil the following for 5 minutes: margarine, coffee, cocoa, vanilla sugar, grated coconut, confectioners sugar.
