Coconut and Chocolate Birthday Cake | HAPPY B-DAY TO US | 2 years!

This is a very special month for us, as you can see; our channel is turning 2! Yep, two years of amazing recipes.

And to celebrate with you – who else, right? – we’ve decided to make one of my favourite cakes: Coconut and Chocolate Birthday Cake. In Brazil this is a very popular cake, usually called Prestígio cake, same name as a famous chocolate bar (similar to Boost).

Of course, I’ve managed to create it in a guilty-free version. 😀 Amazing, I know!

The cake and coconut filling are gluten free, nut free and dairy free, with a minimum of honey to give it just a bit of sweetness. For the frosting, I got better results using pure cream, but this is totally replaceable with coconut cream for a dairy free version.

So, how about you making it for your next birthday too? Your guests will love it, for sure!

Ingredients

• Cake
  • 6 medium eggs
  • ½ cup of coconut oil, melted
  • ⅓ cup of honey (or any sweetener you like)
  • ⅔ cup of sesame seeds (or sesame seed flour)
  • ⅓ cup of coconut flour
  • ¼ cup of cocoa powder
  • 2 teaspoons of baking powder
  • 1 teaspoon of psyllium husks
  • A pinch of salt
• Coconut filling
  • 1 cup of coconut milk (or any milk you like)
  • ½ cup of coconut flakes, unsweetened
  • ¼ cup of honey (or any sweetener you like)
• Chocolate Ganache frosting
  • 340 grams of 85% dark chocolate
  • 1 cup of pure cream

Directions

1. Cake
   1. In a food processor add eggs, coconut oil, and honey. Mix them for about 5 minutes.
   2. Next, add the sesame seeds and mix for more 4 minutes.
   3. Then, add the coconut flour, baking powder, psyllium husks, cocoa powder, and salt. Mix just enough to incorporate all ingredients.
   4. Grease a cake tin (I’m using one with 16cm of diameter) with coconut oil and cover it with a baking sheet. Then, add in the batter.
   5. Preheat oven at 180C (350F) and bake it for 30 minutes or until a toothpick inserted in the middle comes out clean.
   6. Reserve, letting it cool completely before assembling the cake.
2. Coconut filling
   1. Add all ingredients in a saucepan and cook it in low heat, stirring always until it gets a thicker consistency.
   2. Reserve and let it cool completely before filling the cake.
3. Chocolate Ganache frosting
   1. Pour the pure cream in a saucepan and heat it until small bubbles start to form around the pan.
   2. Turn off the heat, add the chocolate and honey. Let it rest for 1 minute.
   3. Mix well until the chocolate melts and you have a smooth mixture.
   4. Pop into the fridge and let it there until is completely cool.
   5. Once cooled, whip up using a stand mixer and reserve.
4. Assembling the cake
   1. Slice the cake into 3 layers.
   2. Put the bottom layer in a serving dish and spread over it half of the coconut filling.
   3. Next, put the second layer of cake on top of them and spread the other half of filling. Finish by topping with the third layer of cake.
   4. Now, spread the chocolate ganache all over the cake. Here I wanted to create something fancier so I used my piping bag, but you can simply spread everything using a spatula.
   5. It’s done!

* Note: net carb count = total carbs - fiber. Carb count is estimated based on the products I used.
Always check nutrition labels for accurate carb counts and gluten information.