Chocolate cake filled with coconut cream

 Chocolate cake filled with coconut cream

Ingredients
For the cake:

• ½ cup sugar
• 2 egg yolks
• 1 natural or coconut yoghurt
• ½ cup vegetable oil
• 2 cups flour
• 1 cup of cornstarch
• 10 OZ (200 grams) of dark chocolate
• Butter for greasing

For the filling:

• 1 cup of milk,
• 6 tablespoons desiccated coconut
• 2 tablespoons of acacia honey or wildflower
• 2 tablespoons of starch

To finish:

• 5 tablespoons of desiccated coconut
• ½  cup of whipping cream
• 3 OZ (80 grams) of dark chocolate

Oven at 350° F

Melt the chocolate in a double boiler.
In a bowl, pour the yogurt and mix the yolks and sugar. Stir vigorously until it forms a froth.
Add oil, flour and the  chocolate. The dough should be smooth enough.
Butter a baking pan 20 cm with zipper.
Spread the dough.
Bake at 350° F  for 20 minutes, cover with baking paper and continue cooking for another 10 minutes or until a toothpick inserted is dry.

In a saucepan, stir in cold milk, coconut flour, honey and potato starch.
Put the mixture on the stove and bring to boil over low heat until thicken.

Cut the cake in half and fill with the cream warm and reassemble.

In a saucepan, melt the chocolate in a double boiler with cream when it becomes creamy spread  on the cake

Finish the edge of the cake with coconut powder.

View PDF of the recipe