Chocolate Cake Filled with Pineapple and Coconut

Rexal
Enjoy this chocolate cake filled with pineapple and coconut that you will love. The cake is very soft, and to ensure that the filling stays perfect in the center, its preparation involves double baking. Moreover, you can't go wrong with this combination of flavors. Make this cake to surprise your friends and family, it will be delicious!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 6 eggs, for the cake
  • 1/2 cups sugar, for the cake (100 g)
  • 3 1/2 cups flour, for the cake (700 g)
  • 1/4 cups cocoa powder, bitter (50 g), for the cake
  • 1 cup vegetable oil, for the cake (250 ml)
  • 1 cup dark chocolate, melted, for the cake (250 ml)
  • 1/2 teaspoons REXAL® baking powder, (4 g)
  • 1 1/2 cups milk, for the cake (375 ml)
  • 1/8 cups walnuts, chopped (25 g), for the cake
  • 1/2 cups sugar, for the coconut cream (100 g)
  • 4 tablespoons cornstarch, for the coconut cream (60 g)
  • 1 cup milk, hot, for the coconut cream (250 ml)
  • 1 cup coconut milk, for the coconut cream (250 ml)
  • 1/2 cups coconut, grated, blended until powdered, for the coconut cream (100 g)
  • 1 teaspoon vanilla essence, for the coconut cream (7 ml)
  • 1 cup pineapple jam, for the filling (200 g)
  • 2 tablespoons cornstarch, for the jam (30 g)
  • 1 tablespoon water, for the jam (15 ml)
  • 2 1/2 cups semisweet chocolate, in pieces, for the topping (500 g)
  • 1 cup whipping cream, hot, for the topping (250 ml)
  • coconut, grated, blended until powdered, for decoration)
Preparation
40 mins
45 mins
Low
  • Preheat the oven to 180 °C.
  • For the chocolate cake: Beat the eggs along with the sugar with a whisk until they begin to froth. While continuing to whisk, gradually add the flour, cocoa powder, vegetable oil, melted dark chocolate, Rexal® Baking Powder, and milk. Keep beating until you obtain a slightly thick mixture.
  • In a round mold of 25 centimeters in diameter, floured and lined with parchment paper at the base, pour half of the chocolate cake mixture, add the chopped nuts, and bake for 25 minutes at 180 °C.
  • While the cake is in the oven, prepare the coconut cream. Mix the sugar with the cornstarch in a small saucepan using a whisk to avoid lumps, then pour in the milk, coconut milk, powdered coconut, and vanilla extract. Cook over low heat for 8 minutes, until the mixture begins to thicken, remove from heat, cool, and place in a piping bag.
  • For the pineapple jam: Mix it with the cornstarch and water until completely combined. Place in a piping bag and refrigerate until use.
  • Remove the chocolate cake from the oven. Spread the cold coconut cream over it, leaving 1 centimeter of space at the edge, then place pineapple jam to taste over the coconut cream. Once both fillings are in place, cover with the remaining chocolate cake mixture. Bake at 180 °C for 30 minutes. Remove from the oven, let cool, and unmold.
  • For the topping. Mix the semisweet chocolate with the hot cream until combined. Set aside.
  • Once the cake is cool, cover it with the chocolate mixture and decorate with powdered coconut to taste. Chill until the chocolate solidifies and enjoy!

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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