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Coconut, hazelnut and chocolate cake


For a gourmet dessert, a special occasion or just a snack, our coconut, hazelnut and chocolate cake is a must.


  • 250g powdered sugar
  • 120g liquid butter
  • 120g warm water
  • 100g grated coconut
  • 100g grated hazelnuts
  • 100g smooth flour
  • 20g cocoa powder
  • 1/2 packet vanilla sugar
  • 4 eggs
  • 3 tablespoons Kikkoman sweet soy sauce


Preheat your oven to 180°C.

Mix all ingredients in a bowl until smooth.

Kikkoman sweet soy sauce is a flavour enhancer. Incorporated into your dough, it enhances the flavours of all the ingredients.

To make sure your cake comes off easily after baking, butter and flour the inside of a round cake tin.

Pour in the mixture and bake for 30 minutes at 180°C.

Chefs de Tahiti Tips

To accompany your dessert, we suggest candied apricots. The fruity sweetness of the apricot perfectly complements the intensity of the cake. Heat 250g apricots, 75g sugar, 1 cinnamon stick, 1/2 vanilla pod and 1 tablespoon Kikkoman sweet soy sauce in a saucepan over low heat. Stir until the sugar has melted. When the liquid thickens, finish cooking. For presentation, place the apricots on top of your cake.

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