Dessert

Coconut Black Forest Cake

Elevating a classic
Preparation
30 minutes
Cooking
50 minutes
Servings
8
Great With
Cold milk

Mommy, it's so so so delicious

For far as I can remember, that cake was my dad’s favourite. Whenever I see one, it brings me back to my childhood, sweet memories take me and nostalgy kicks in. I remember buying it or baking it for him, then sitting on his lap to help him blow his candles. My dad, he is a pillar, he’s one of the strongest people I know, he had to fight so much in his life. He stayed strong, many times his world was falling apart but he was there holding everyone’s hand. He stayed strong for me, for my mom, for his other daughters and grandchildrens. A sweet soul that gives freely, never expecting anything in return.

I always been a daddy’s girl, still today and forever. My dad is synonym of comfort, the same comfort that my kids find with him. They repeat the history sitting on his lap on his birthday helping him blow his 72 candles. When we baked the cake, Maria Elisa and Mateo were so excited. Not only they were happy to prepare a cake for their grandpa but the idea of mixing cherries, coconut, chantilly and chocolate was already such an amazing combination. The waiting seemed to be lasting forever. The smile my dad had when we surprised him, bringing him his favourite cake, was exactly what we were aiming for. But when finally we got to scoop the first bite, those hmmm and ohh, were my happiness. This is exactly why I love to cook for others.

Happy birthday daddy

I love you



  • 2 cups of flour
  • ¾ cup of shredded coconut (unsweetened is better)
  • 1 tablespoon of baking powder
  • ½ teaspoon of salt
  • ¾ cup unsalted butter, room temperature
  • 1 ¼ cup of sugar
  • 4 white eggs
  • 1 egg
  • 1¼  cup coconut milk
  • ½  cup of cacao
  • Frozen cherries
  • ¼ cup sugar
  • 1 teaspoon of Vanilla extract
  • Whipped cream  

Some our favoroute ingredients together

 

  • Preheat the oven at 350F
  • Mix the flour, coconut, baking powder, cacao and salt together.
  • Cream butter and sugar till they get white, creamy and fluffy by mixing vigorously. (Easier with a hand mixer)
  • Add eggs white one at the time and finish with the eggs, keep mixing until you get a light batter.
  • Add carefully with a spatula the dry ingredients and the coconut milk alternating.
  • Transfer to a greased mold.
  • Bake in the oven for 50 minutes approximately or until a toothpick comes out clean. Let it cool completely on a wire rack if you got one.
  • In a small pot, bring to boiling the cherries, sugar and vanilla. Let simmer slowly couple minutes and let it cool.
  • Make the chantilly mixing the whipping cream and powder sugar with a hand mixer. Keep it cool.
  • Before assembling, make sure the cake and the cherries are cooled.

 



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