Chocolate coconut cake with whipped cream and passion fruit

Incredible easy and quick to prepare cake when you crave for chocolate dessert. Two layers of dark delight layered with whipped cream. Coconut hint is subtly detectable in the cake, does not overwhelm but gives a little sweetness and softness. Additionally appears in frosting. Sour passion fruits on the top perfectly change the game to avoid dullness. Enjoy!


spring pan ø 8 inch



  • 1 ¼ cups flour
  • ½ cup desiccated coconut
  • ¾ cup sugar
  • ¼ cup cocoa powder
  • 2 teaspoons baking powder
  • pinch of salt
  • 2 eggs
  • ¾ cup milk
  • ½ cup + 1 tablespoon butter, melted
  • 100 g dark chocolate, melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract


  • 250 ml whipping cream
  • 4 tablespoons icing sugar
  • 1 teaspoon coconut extract
  • inside of 3 passion fruits
  • several pieces of physalis fruits (optional)




Preheat oven to 350°F. Line the bottom of pan with parchment paper.

In a bowl mix together flour, coconut, sugar, cocoa powder, baking powder and salt. Stir in eggs, milk, butter, chocolate and both extracts. Mix everything with a fork or spoon just until combined. Pour the dough to the pan and bake for 40 minutes (until the skewer inserted into the center comes out clean). Cool in pan. Remove from the pan and cut horizontally into half.  

Beat the cream with sugar and coconut extract until stiff peaks. Spoon the half of frosting onto first sponge layer and cover with the second. Spoon the rest on the top and pour passion fruit pulp over there. Decorate with physalis fruits. Place the cake to the fridge. Best is on the next day when sponges become tender and cream sets.





Category: Chocolate cakes.

Tags: chocolate, coconut, passion fruit.