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Hungarian Chocolate Coconut Cream Cake

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A soft chocolate sponge layered with silky milk-butter cream, topped with smooth chocolate glaze and shredded coconut for a rich, chilled dessert.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 3 hours
  • Yield: 10–12 slices
  • Category: Dessert
  • Method: Bake
  • Cuisine: Hungarian
  • Diet: Vegetarian

Ingredients

  • 4 large eggs
  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 500 ml whole milk
  • 3 tablespoons granulated sugar
  • 3 tablespoons all-purpose flour or cornstarch
  • 200 g unsalted butter, softened
  • 150 g chocolate
  • 2 tablespoons vegetable oil or unsalted butter
  • 1/2 cup shredded coconut

Instructions

  1. Preheat the oven to 180°C and line a medium baking pan with parchment paper.
  2. Beat the eggs and sugar until pale, thick, and fluffy.
  3. Sift in flour, cocoa powder, and baking powder, then gently fold until smooth.
  4. Pour the batter into the pan and bake for 20–25 minutes until the cake springs back when touched.
  5. Cool completely, then slice the cake into two even layers.
  6. In a saucepan, whisk milk, sugar, and flour or cornstarch. Cook over medium heat, stirring constantly, until thick.
  7. Cool the cream base completely, then beat butter until smooth and gradually mix in the cooled cream until silky.
  8. Spread the cream over the bottom cake layer and place the second layer on top.
  9. Melt the chocolate with oil or butter until smooth, then pour and spread over the cake.
  10. Sprinkle shredded coconut on top and refrigerate for 2–3 hours before slicing.

Notes

  • Use dark chocolate for a richer topping flavor.
  • Add vanilla extract to the cream for extra depth.
  • Use cornstarch for a smoother cream texture.
  • Mix shredded coconut into the cream for added flavor.
  • Store in the refrigerator for up to 4 days in an airtight container.
  • Chill thoroughly before slicing for clean cuts.

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