Coconut milk cake
Description
The recipe won't take much time. I'll go into more detail below. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare all ingredients. Preheat the oven to 180 degrees.
- 2
Step 2
In a bowl, mix flour, cocoa powder, baking powder, salt, and baking soda.
- 3
Step 3
In another bowl, dilute the coconut milk in warm water. Add the sugar and mix thoroughly. Once the sugar has dissolved, stir in the vegetable oil and lemon juice, then mix again.
- 4
Step 4
Combine the dry and liquid ingredients. Mix until smooth and uniform.
- 5
Step 5
Pour the mixture into a baking ring. Bake the sponge cake for 35–40 minutes until a skewer inserted in the centre comes out clean.
- 6
Step 6
Cool the finished sponge cake in the ring for 30 minutes, then remove it from the mould. Cool completely and refrigerate for 8–12 hours.
- 7
Step 7
Cut off the top of the sponge cake, then divide it into 2 identical layers. It’s easiest to do this with thread or a long flat knife.
- 8
Step 8
For the cream, finely chop the chocolate, add the starch and set over a double boiler. Melt the chocolate.
- 9
Step 9
Remove the bowl of melted chocolate from the heat, add the coconut milk, and stir gently. Then add powdered sugar to taste.
- 10
Step 10
Put the cream in the refrigerator for 10–25 minutes. It should thicken and become firmer in consistency.
- 11
Step 11
Spread cream over the cake layers and sides of the cake.
- 12
Step 12
Your coconut milk cake is ready — enjoy your meal!