Coconut and Dark Chocolate Margherita Cake: A Tropical Twist on a Classic Dessert

Coconut and Dark Chocolate Margherita Cake: A Tropical Twist on a Classic Dessert

This Dark Chocolate Coconut Margherita Cake combines the light, airy texture of a traditional Margherita cake with the exotic flavors of coconut and the rich indulgence of dark chocolate. Perfectly balanced in sweetness with the creamy texture of condensed milk, this cake is enhanced by the subtle tropical taste of coconut and the deep notes of dark chocolate chips scattered throughout. It's an elegant yet comforting dessert that offers a delicious variation on the classic recipe.


Why you'll love it:

The unique combination of coconut and dark chocolate chips makes this cake a standout dessert. Coconut adds a refreshing lightness that contrasts beautifully with the luxurious richness of dark chocolate, creating a multi-layered flavor profile. The texture is incredibly moist, thanks to the use of condensed milk and oil, ensuring that every bite is as satisfying as it is delicious. This cake is a perfect treat for those who love a sophisticated twist on familiar desserts.

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Perfect occasion:

This dark chocolate coconut margherita cake is versatile enough for a variety of occasions. It is a splendid choice for festive events like birthdays, anniversaries or any festive gathering. Serve it as a sophisticated dessert at dinner parties or enjoy a slice with afternoon tea. Its elegant appearance and exquisite flavors make it ideal for holiday parties or as a special weekend treat.

Decorating Tips:

For an elegant finish, sprinkle the top of the cake with a mixture of powdered sugar and additional coconut flakes after baking. This not only enhances the coconut flavor but also adds a nice texture to the surface of the cake. For a more decadent touch, drizzle melted dark chocolate on top once the cake has cooled. Garnishing with a few whole or chopped toasted almonds can also add a nice crunch and visual appeal.

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  • 3 eggs
  • 100 g of condensed milk
  • 80 g of vegetable or coconut oil
  • 30 g cornstarch
  • 150 g all-purpose flour
  • 40 g grated coconut
  • 80 g dark chocolate chips, and a little for topping
  • 12 g of baking powder
  • 1/3 cup of water

Start by whisking the eggs with the condensed milk until the mixture is light and frothy. Gradually add the oil, continuing to whisk until the mixture becomes foamy. Sift the cornstarch, flour and shredded coconut and gently fold into the egg mixture until well combined.

Dissolve the baking powder in the water and add it to the dough, making sure it is well mixed. Add the dark chocolate chips. Pour the batter into a greased and floured cake pan, sprinkle with additional chocolate chips and bake in a preheated oven at 180 degrees Celsius (356 degrees Fahrenheit) for about 25 minutes, or until a toothpick inserted in the center comes out clean.

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Enjoy this delicious Coconut and Dark Chocolate Margherita Cake, a luxurious dessert that brings a taste of the tropics to your table!

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