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.