Chocolate and coconut cake

Hello friends I hope you are well, it is Friday so it seems excellent to prepare a dessert with my two favorite ingredients, chocolate and coconut, we spend the whole week fulfilling our obligations that we deserve an exquisite dessert and relax a bit.

Source

Ingredients:

• 260 grams of flour
• 200 grams of sugar
• 100 grams of grated coconut
• 100 grams of chocolate fondant in tears (or tablet)
• 4 eggs
• 1 creamy natural yogurt
• 1 envelope of yeast
• 100 milliliters of sunflower oil
• the grated skin of a lemon
• 60 milliliters of coconut rum
• 3 or 4 tablespoons chopped almonds
• Butter.

Preparation:

It is important to have the eggs at room temperature so that the egg whites are well mounted, put the oven on fire with the option up and down, at 200º C. Separate the yolks from the whites and beat the first ones with the sugar until you get a fine mixture. whitish, then add yogurt, oil, coconut rum, grated lemon peel and mix well. Sift the flour with the yeast and add it to the previous mixture, you can beat by hand or with the food processor. Separate the cream or dough obtained in two bolw, in half put the shredded coconut and the other half the melted chocolate and mix well to incorporate the ingredients. Assemble the targets to the point of snow, a good tactic is to put a pinch of salt in the clear, then pour half in each bolw and incorporate slowly, with enveloping movements so that the targets do not fall. Now you can place the two masses in the chosen mold, previously greased with butter and sprinkled with a little flour and a spoonful of sugar, and then remove what was not adhered to the mold, depending on how you want the color scheme to be. You must place the dough on it, distribute the chopped almonds and a little sugar. Insert the mold in the oven for 30 minutes, do not open the door of this at any time until after this time, then you can look with a toothpick or a skewer if it is well cooked, if not, reduce the temperature to 180º C , Remove the top part of the oven and leave a few more minutes. Once removed from the oven, let the chocolate and coconut sponge cake cool before unmolding it.