2 cups of wheat flour
1 3/4 cups of sugar
1/2 cup of chocolate chips
1 tablespoon of baking soda
1 tablespoon of vanilla extract
1/2 cup of butter or margarine
1/2 cup of sour cream or natural yogurt
3/4 cup of cold water
4 eggs (reserve 1 egg white for the filling)
Filling
1 reserved egg white
1/4 cup of sugar
1 cup of grated coconut
1 tablespoon of wheat flour
1 teaspoon of vanilla extract
Chocolate glaze
1 cup of confectioner's sugar
60g of melted dark chocolate
1/2 teaspoon of vanilla extract
1 to 2 tablespoons of warm water
2 cups of wheat flour
1 3/4 cups of sugar
1/2 cup of chocolate chips
1 tablespoon of baking soda
1 tablespoon of vanilla extract
1/2 cup of butter or margarine
1/2 cup of sour cream or natural yogurt
3/4 cup of cold water
4 eggs (reserve 1 egg white for the filling)
Filling
1 reserved egg white
1/4 cup of sugar
1 cup of grated coconut
1 tablespoon of wheat flour
1 teaspoon of vanilla extract
Chocolate glaze
1 cup of confectioner's sugar
60g of melted dark chocolate
1/2 teaspoon of vanilla extract
1 to 2 tablespoons of warm water
Grease a 25cm-diameter cake pan well with butter
Prepare the filling: in a small bowl, beat the egg white until stiff and gradually add the sugar, beating until it forms a meringue-like consistency
Then, mix in the grated coconut, flour, and vanilla extract
Set aside
Make the batter: in a large bowl, combine all the ingredients for the batter
Beat at low speed until the mixture is well combined
Then, beat for 3 minutes at medium speed, scraping down the sides of the bowl as needed
Spread the chocolate mixture into the prepared pan
Dust with coconut
Bake in a moderate oven (170°C) for 55-65 minutes, or until the cake springs back when pressed gently with your finger
Let cool for 30 minutes
Unmold and let cool completely
To make the glaze: combine all the ingredients in a small bowl and add enough water to reach a spreading consistency.
