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Quick, moist chocolate coconut cake

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Ingredients for 1 servings:

  • 1 cup sour cream, 200g
  • 1 cup flour
  • 1 cup sugar
  • 1 cup of instant cocoa powder, e.g. Kaba or similar.
  • 1 cup desiccated coconut
  • ¾ cup oil
  • 2 eggs
  • 1 packet of baking powder
  • Fat for the mold
  • Flour for the mold

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

a dream of a mug cake

For measuring, use a washed and thoroughly dried sour cream container. Preheat the oven to 175°C (top/bottom heat). Beat the eggs and sugar until frothy. Add all the remaining ingredients one at a time, stirring constantly. Pour the batter into a greased and floured cake pan and bake for about 1 hour. Use a skewer to “spot test” the batter; if batter sticks to the skewer, the cake isn’t quite done. Tip: Stack two small cakes on top of each other and spread jam in the middle!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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