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Spongy chocolate cake with coconut topping

The most delicious spongy chocolate cake baked with crispy coconut on top.

This cake can be refrigerated for a few days without it getting dry.

Bradepandekage for 10-12 persons
Preperation 20 min. / Cooking 40 min. / Total 1 t.

Spongy chocolate cake

Follow the recipe here

Coconut topping

200 g butter

245 g desiccated coconut

350 g brown sugar

200 ml whole milk


Spongy chocolate cake

Make the batter as described in this recipe.

Bake the cake for 25 minutes at 175 C convection.

Coconut topping

While the cake is in the oven, make the coconut topping by melting the butter in a pot. Add the desiccated coconut, brown sugar and whole milk and stir well until combined. Let it bubble a little on a medium heat while you stir.

Set the oven to 220 C convection.

Poke holes in the cake with a fork or skewer. Spread the coconut topping over the cake and bake the cake for another 12-14 minutes, until the topping is crispy. Keep an eye on the cake so the topping doesn’t burn. Take the cake out and let it cool before you enjoy it. Yum!

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