Recipe: Coconut-cherry chocolate cake step by step with pictures | Handy.Recipes

Coconut-cherry chocolate cake

Cooked chocolate cake with coconut and cherry filling

Time to cook: 140 minutes

Nutritional Value

Almost no family can complete their Easter feast without homemade cakes and sweets. I suggest spicing up your menu with a chocolate cake. It can be baked in the form of a simple roll. The fluffy chocolate pastry goes well with the coconut-cream filling, and the lemon zest adds a refreshing flavor to the pastry.

Author of the recipe

Ingredients for chocolate cake with coconut-cherry filling:


  • Yeast (quick dry TM Dr.Oetker) - 1.5 teaspoon
  • Milk - 170 ml
  • Wheat flour / Flour - 380 g
  • Butter - 70 g
  • Sour cream - 50 g
  • Sugar - 70 g
  • Egg yolk - 2 pcs
  • Salt - 1 teaspoon
  • Vanilla sugar (ТМ Dr.Oetker) - 8 g
  • Cocoa powder - 3 tablespoon


  • Milk - 100 ml
  • Vanilla sugar (ТМ Dr.Oetker) - 8 g
  • Coconut chips - 150 g
  • Butter - 50 g
  • Cheese curd (creamy) - 170 g
  • Egg white - 2 units
  • Lemon peel - 1 teaspoon
  • Cherries (dried) - 50 g
  • Sugar - 100 g


  • Chicken egg - 1 pc
  • Vegetable oil - 1 teaspoon
  • Powdered sugar - 1.5 tablespoon

How to cook chocolate coconut-cherry pie step by step with photos

I pour warm milk into a bowl, add egg yolks, plain and vanilla sugar and salt.

I use a whisk to mix the ingredients.

I sift flour and cocoa powder into a bowl and add yeast.

Mix yeast and flour, add butter and room temperature sour cream.

Knead dough until homogeneous color and texture are obtained. Cover the dough and let it increase in volume two or three times.

In the meantime, I prepare the filling. I bring the milk to a boil, add vanilla sugar.

I add coconut flakes to the milk, stir, add butter, and stir again.

I add lemon zest and creamy cottage cheese to the cooled filling. Mix ingredients thoroughly.

When the dough has risen, I add more ingredients to the filling (if the filling is completely cooked beforehand, the whites will fall off). I whip the cooled egg whites till they become puffy, then gradually add the sugar, continuing to whip.

A few at a time I add the whipped whites to the cooled coconut filling.

Stir gently from top to bottom. The filling is ready.

Knead the dough when it has risen.

Sprinkle the table with flour, roll out the pastry on it into a rectangle of 50*40 cm.

Spread out the filling on the dough in an even layer, leaving the edges a little slack. Sprinkle the stuffing with dried cherries.

Roll up the dough with stuffing, pinch the edges.

Place the roll with the seam side down on a baking sheet greased with vegetable oil.

Using a sharp knife I make cuts in 3-4 cm intervals.

I put every other piece of the roll on the opposite side from the uncut edge. Cover the cake with clingfilm and let it increase in size (this will take about 20 minutes).

Brush the dough with beaten egg.

Bake the cake in preheated 180 degrees oven for about 45-50 minutes (check readiness with a toothpick). When cooled sprinkle the cake with powdered sugar.

Nutritional Value:

Whole Dish:
4963.4 Calories
116.1 g
279.2 g
564.6 g
299 Calories
7 g
16.8 g
34 g

Salt, Flour, Wheat Flour, Sugar, Butter, Eggs, Sour Cream, Milk, Cheese, Cocoa Powder, Egg Yolk, Baking, Vanilla sugar, Vegetable Butter, Cream Cheese, Coconut, Chocolate, Sugargar, Cherries, Lemon Chips, Cakes, Egg Whites, Pastry, Candied

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