Chocolate and coconut donut cake

Chocolate and coconut donut cake: an intense taste that awakens the palate. Great for breakfast and for a good afternoon break!
Tempo di lettura/Reading Time: 2 min

The chocolate and coconut donut is a simple sweet and intense taste. I had never tried to use coconut flour in this way. The result did not disappoint. 🙂

Lately, at some moment of sadness, I am often dragged by the desire for some sweetness and my body is feeling a little bit, since I’m not training for anything! : D

However this sweet did not prepare for me, but it was the first sweet I brought to the office for my colleagues and colleagues.

I admit I was tempted to try out chocolate though I should not. I do not often use coconut flour, but the result I liked and I think I will do it again. I recommend you try it!

Chocolate and coconut donut cake


For the donut cake

  • 225 g of dark chocolate,
  • 175 g of butter,
  • 155 g of sugar,
  • 4 eggs,
  • 120 g of flour 00,
  • 40 g of coconut flour,
  • Yeast powder for cakes.

For coverage:

  • 200 g of dark chocolate,
  • 100 ml of cream
  • Coconut flour q.b.

Dissolve the chocolate in a bain-marie. In a boule mix the butter and sugar until a soft and foamy compound is obtained.

Separate the eggs. Add the yolks gradually, then melted chocolate. In a separate container, beat the album until it is firmly grounded.

Sift the flour into another container, add the coconut flour and blend the flour alternatively with the whipped egg whites and the chocolate dough and egg yolk.

Dip and flour the pan and pour the dough. Cook in an oven already hot at 180 ° C for about an hour. Remove the donut from the pan when it has cooled down.

In the meantime, melt the chocolate in the bain-marie and mix the cream at a time. Pour the mixture over the donut and sprinkle the whole with the coconut flour.

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