Choco Nut Cake
Ingredients
- 2 cups coconut, grated ⓘ
- 1/4 cup condensed milk ⓘ
- 1 egg white ⓘ
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder ⓘ
- 2 teaspoons baking powder ⓘ
- 1/2 teaspoon salt ⓘ
- 3/4 cup unsalted butter, softened ⓘ
- 1 cup Equal sugar substitute ⓘ
- 3 eggs ⓘ
- 1/4 cup semisweet chocolate, melted ⓘ
- 2 teaspoons vanilla extract ⓘ
- 1 1/2 cups sugar-free yogurt ⓘ
- 1 cup Equal sugar substitute ⓘ
Instructions
- Make the cake. Grease bottom and sides of an 8" round pan and set aside.
- In a bowl, combine coconut, condensed milk, and egg white. Mix thoroughly. Transfer coconut mixture to a sheet of plastic wrap. Roll the coconut and form into a rope measuring about 18". Wrap and refrigerate until firm, about 30 minutes. Preheat oven to 350 degrees F.
- In another bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In separate bowl, beat butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add melted chocolate and vanilla extract. Beat batter until smooth.
- Add flour mixture to batter alternately with the yogurt. Pour batter into prepared pan. Unwrap the coconut and form into a circle. Arrange the coconut rope on the center of cake batter.
- Bake in preheated oven about one hour or until cake tester inserted in the center comes clean. Let cool.
- Make the glaze. In a saucepan, combine sugar and water and bring to a boil. Stir until sugar dissolves. Add cocoa powder and vanilla extract and stir until smooth. Remove from heat and let cool.
- Bursh the cooled cake with the glaze. Refrigerate until the glaze is set before serving.
Nutrition & Diet Analysis (per serving)
993
kcal
50% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).