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Nutrition per serving

kcal
262
13% RDI
carbs
27.8 g
9% RDI
sugars
20.4 g
23% RDI
fats
13.2 g
20% RDI
saturates
8.5 g
43% RDI
proteins
7 g
15% RDI
fibers
1.3 g
5% RDI
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2500 kcal diet
female icon
2000 kcal diet
Easy Chocolate Coconut Cream Cake Bar  Preview
20m

This chocolate coconut cream cake bar is a simple recipe that comes at hand whenever you want to make a delicious dessert and don’t have much time. 

To prepare this tasty treat just combine two layers of chocolate sponge cake with a coconut cream filling into a sandwich. Then, simply slice into bars or squares and finally dip into melted chocolate for a crunchy finish.

The secret to this recipe is the softness of the chocolate cake, prepared with no butter, milk or oil. Make sure you follow our step-by-step recipe to get the best results. In fact, it’s essential that you whip and fold in eggs well to get an airy batter that won’t collapse while cooking. For more great baking tips, check out here.

The coconut cream filling gives a fresh and exotic flavour to this chocolate treat and it’s so easy to make. Follow our simple vegan coconut cream recipe here or prepare your favourite filling. 

You’re guaranteed this dessert recipe will be loved by everyone! It’s especially good for kids as a homemade sweet snack which can substitute the unhealthy store-bought ones.

Once ready, you can keep these cake bars in the fridge and they will last for up to 3 days in an air-tight container.

Ingredients


ALLERGY ADVICE: For allergens, see ingredients in bold

Egg Yolk130 g
Unrefined Brown Sugar130 g
Honey15 g
Vanilla Extract1 tsp
Water2 tbsp
Egg White220 g
White Flour60 g
Cocoa40 g
Coconut Cream400 g
Dark Chocolate 80%80 g

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INGREDIENTS

Ingredients


ALLERGY ADVICE: For allergens, see ingredients in bold

Egg Yolk130 g
Unrefined Brown Sugar130 g
Honey15 g
Vanilla Extract1 tsp
Water2 tbsp
Egg White220 g
White Flour60 g
Cocoa40 g
Coconut Cream400 g
Dark Chocolate 80%80 g
step 1

Preheat the oven to 200°C (392°F) or 180°C (356°C) for fan oven.

Make sure all the ingredients are at room temperature, especially the eggs, as they will whip more easily. (Learn more about this and other great baking tips here)

In a mixing bowl, whisk the egg yolks with 50 g of sugar, honey, vanilla, and water using a hand mixer until you get an airy batter. It should take about 4 minutes at medium-high speed (1).

In a separate bowl, whip the egg whites with the 80 g of sugar and a pinch of salt for 6 minutes or until they become fluffy and firm (2).

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step 2

Slowly incorporate the egg yolk batter into the egg whites using a whisk (1).

Add sifted flour and cocoa powder and gently mix with a spatula (2).

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step 3

Grease and flour a 30 cm x 30 cm (12 inches x 12 inches) square baking tray and pour the batter (1).

Cook in the middle shelf of the oven for 7 minutes (2).

Remove and transfer to a wire rack to cool down.

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step 4

To prepare the coconut cream use our easy step-by-step recipe.

Cut the cake square in half, spoon the cream over one half and level with a spatula (1).

Cover with the other half and slice into bars or squared sandwiches (2).

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step 5

Melt the dark chocolate in a cup over a pot of boiling water (1).

Dip in the cake bar and allow cooling down on a sheet of baking paper (2).

Enjoy this delicious chocolate coconut cream cake with a glass of fresh milk 😃.

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