Choco Nut Cake

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 2 cups coconut, grated
• 1/4 cup condensed milk
• 1 egg
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 cup equal sugar substitute
• 3 eggs
• 1/4 cup semisweet chocolate, melted
• 2 teaspoons vanilla extract
• 1 1/2 cups sugar-free yogurt
• 1 cup equal sugar substitute
• 1/2 cup water
• 3 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract

Recipe

• 1 make the cake. grease bottom and sides of an 8" round pan and set aside.
• 2 in a bowl, combine coconut, condensed milk, and egg . mix thoroughly. transfer coconut mixture to a sheet of plastic wrap. roll the coconut and form into a rope measuring about 18". wrap and refrigerate until firm, about 30 minutes. preheat oven to 350 degrees f.
• 3 in another bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. set aside.
• 4 in separate bowl, beat butter and sugar until fluffy. add eggs, one at a time, beating well after each addition. add melted chocolate and vanilla extract. beat batter until smooth.
• 5 add flour mixture to batter alternately with the yogurt. pour batter into prepared pan. unwrap the coconut and form into a circle. arrange the coconut rope on the center of cake batter.
• 6 bake in preheated oven about one hour or until cake tester inserted in the center comes clean. let cool.
• 7 make the glaze. in a saucepan, combine sugar and water and bring to a boil. stir until sugar dissolves. add cocoa powder and vanilla extract and stir until smooth. remove from heat and let cool.
• 8 bursh the cooled cake with the glaze. refrigerate until the glaze is set before serving.