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Introduction
Torta al Cocco, or Italian Coconut Cake, is a delightful dessert that combines the rich, nutty flavor of coconut with a soft and airy cake texture. This simple yet delicious treat is perfect for any occasion, whether you're hosting a gathering or enjoying a cozy afternoon with a cup of coffee. The cake’s natural sweetness, paired with its light and fluffy consistency, makes it an irresistible choice for coconut lovers. Best of all, it’s easy to prepare and requires only a few basic ingredients.
Ingredients
For the Cake:
3 large eggs
¾ cup (150g) granulated sugar
½ cup (120ml) vegetable oil or melted butter
1 cup (240ml) whole milk
1 ½ cups (180g) all-purpose flour
1 cup (80g) shredded coconut (unsweetened or sweetened)
1 tablespoon baking powder
1 teaspoon vanilla extract
A pinch of salt
Optional Toppings:
Powdered sugar for dusting
Additional shredded coconut for garnish
A drizzle of melted white chocolate
Instructions
Step 1: Prepare the Batter
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch (20cm) round cake pan or line it with parchment paper.
In a mixing bowl, beat the eggs and sugar together until light and fluffy. This helps create an airy texture for the cake.
Slowly add the vegetable oil (or melted butter) and mix well. Then, pour in the milk and vanilla extract, stirring until combined.
In a separate bowl, sift together the flour, baking powder, and a pinch of salt. Gradually add these dry ingredients to the wet mixture, stirring gently to avoid overmixing.
Finally, fold in the shredded coconut until evenly distributed throughout the batter.
Step 2: Bake the Cake
Pour the batter into the prepared cake pan, spreading it evenly.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Step 3: Add the Final Touches
Once the cake is completely cooled, dust it with powdered sugar or sprinkle additional shredded coconut on top for extra flavor and texture.
If desired, drizzle melted white chocolate over the cake for a sweet finishing touch.
Serving and Storage Tips
Serving: Torta al Cocco pairs wonderfully with a cup of coffee, tea, or a scoop of vanilla ice cream. Serve it warm or at room temperature for the best flavor.
Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to 5 days or freeze it for up to 3 months. Simply thaw at room temperature before serving.
Variations
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