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Coconut-Choccolate Zebra-Cake

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Here I wanted to create a three-layered birthday cake. To make the layers really contrasting I made three layers with cocoa and filled the cake with a mixture of semolina and desiccated coconut. I used a small round 20cm-tin for this but you can also bake a two layered cake and use a bigger one.



2 1/2 cups plain flour

1 cup sugar

1/2 cup unsweetened cocoa powder

3 tsp baking powder

1 tsp vanilla powder or sugar

1/2 tsp salt

2 Tbs tapioca or soyflour or other egg replacements

1/2 cup sunflower oil

2 cups soy milk

1 tsp vinegar or lemon juice


coconut filling:

1 tin coconut milk (400ml)

1/2 coconut tin filled with soy milk

7 Tbs semolina

3 Tbs margarine

150-200g sugar

200g desiccated coconut (keep some for garnishing)



100g dark chocolate mixed with some coconut fat



Mix all dry ingredients. Form a mould in the middle an pour in soy mil, vinegar or lemon juice and let it sit for some minutes. Add oil and mix to a smooth dough. Grease your baking tin and pour in one third of the dough. Bake for 25 to 30 minutes at 200°C. Do the same with the rest of the dough. Let the three discs cool. Meanwhile, prepare the filling.

Therefore, mix coconut and soy milk, semolina, sugar, coconut and margarine in a pot and heat until it boild while stirring continously. If the mixture is too stiff, add some more soy milk. Use more or less sugar to taste. Let sit for a while until it has cooled a bit.

Then spread on the parts and top them on each other.

At last pour over the melted chocolate and spread the sides with chocolate, too. sprinkle with coconut. If you have some filling left over you can either nibble it yourself or form them into small rounds and decorate the cake with it.


One response »

  1. This looks so delicious 🙂 Yummy coconut filling. Just found your blog through the PPK.


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