The recipe for the chocolate coconut tiered birthday cake


  • For 1 cake (make 2 cakes that you cut in 2, it will make you 4 floors)
  • 200 g of dark or milk chocolate for baking
  • 100 g of Vahiné almond powder
  • 150 g of flour
  • 200 ml coconut cream
  • 3 eggs
  • 1 Vahiné Grand Cru vanilla bean
  • 100g sugar
  • ½ sachet of baking powder
  • 1 pinch of fleur de sel
  • For garnish :
  • 400 g of coconut cream (or 30% whole liquid cream)
  • 100g grated coconut
  • Rainbow Vermicelli


Recipe steps

  • Start by whipping the sugar, eggs and vanilla
  • Heat the cream and pour it over the chocolate, let melt for 2 minutes and smooth the preparation
  • Mix the dry ingredients: flour, baking powder, almond powder and fleur de sel
  • Mix the chocolate and the egg sugar mixture, then add the dry ingredients
  • Pour into an 18 cm non-stick mold and bake at 180 ° C for 45 minutes
  • Let cool completely, then slice in half, repeat with a second cake
  • Whip the very cold coconut cream (only the solid white part that forms at the top of the can of coconut cream when you put it in the fridge for several hours), distribute a layer between each slice of cake and then around the cake
  • Decorate the round of the cake with grated coconut, and the top with colored sprinkles.

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