recipe

Coconut Truffles and Chocolate Cake

Total time: 100 mins.

Difficulty: Low

Serves: 6-8

This coconut and chocolate cake has a rich cocoa sponge, coconut flavour, and little pockets of creamy coconut filling. It is the sort of homemade dessert that makes people interested in knowing what went into it. And honestly, who could blame them? It's a lovely choice for birthdays, afternoon tea, or weekend baking.

What Is Coconut and Chocolate Cake?

Coconut and chocolate cake is a dessert that combines the deep flavor of cocoa with the naturally sweet character of coconut. There are countless ways to bring these two ingredients together, from simple chocolate cakes topped with coconut frosting to elaborate layered creations filled with coconut cream.

Instead of using coconut exclusively as a topping or mixing it directly into the sponge, it incorporates small coconut truffles into the bottom of the cake. These little portions are made with ricotta cheese, which gives them a soft, creamy consistency, while shredded coconut provides texture and that unmistakable tropical flavour.

Pro Tips for the Best Coconut and Chocolate Cake

Ricotta is the foundation of the coconut truffles, so its consistency matters. Choose fresh ricotta with a creamy texture rather than an excessively watery variety.
Beat the eggs and sugar until the mixture becomes fluffy. This incorporates air into the batter, helping the cake rise without relying entirely on baking powder.
Use a spatula or whisk gently, working until the ingredients are just combined. Overmixing can knock out some of the air you've worked so hard to incorporate, resulting in a heavier sponge.
The cake needs a stable temperature to rise properly. Opening the oven door too soon can introduce a sudden temperature change and interfere with the baking process.

Frequently Asked Questions

Can I Use Cream Cheese Instead of Ricotta?

Yes, cream cheese can be used as an alternative, although it will produce a slightly different filling. Cream cheese has a tangier flavor and a denser consistency than ricotta. Choose plain, full-fat cream cheese and make sure it is softened before mixing.

Why Is My Coconut Filling Too Soft?

The most common reason is excess moisture in the ricotta or insufficient chilling time. Ricotta naturally contains some liquid, and different brands can vary considerably in consistency. If yours is particularly wet, drain it before combining it with the other ingredients.

Can I Freeze Coconut and Chocolate Cake?

You can freeze it whole or divide it into individual slices. Wrap each portion securely in cling film and place it in a freezer-safe container, and enjoy it within two months.

How to Store Leftover Coconut and Chocolate Cake

Since the coconut truffles contain ricotta and egg yolks, refrigeration is necessary and avoid leaving this cake out for extended periods because of its ricotta-based filling. Once refrigerated, enjoy within 3-4 days.

Ingredients

for the coconut truffles

ricotta cheese

250g (1 cup)

Egg yolks

shredded coconut

35g (7 tbsp)

cornstarch

30g (4 tbsp)

sugar

45g (3 tbsp)

for the cake batter

eggs

sugar

90g (½ cup)

all-purpose flour

100g (½ cup+2 tbsp)

cocoa powder

30g (4 tbsp)

baking powder

10g (2 ¼ tsp)

How to Make Coconut Truffles and Chocolate Cake

Step 1

Preheat your oven to 180°C (355°F) and grease a 20cm springform cake tin. Mix ricotta cheese, egg yolks, shredded coconut, cornstarch, and sugar. Cover the bowl with cling film and freeze for 30 minutes.

Step 2

Using an ice cream scoop, portion the mixture into small balls and arrange them across the bottom of your springform tin.

Step 3

Mix eggs and sugar using an electric mixer. In a separate bowl, combine the flour, cocoa powder, and baking powder. Then, combine the dry ingredients with your wet mixture.

Step 4

Pour the chocolate batter over the coconut portions and bake at 180°C (355°F) for 40 minutes.

Step 5

Remove from the tin, spread hazelnut paste over the top, and finish with shredded coconut. Enjoy!