Coconut and Chocolate Cake

Method

1. Open the coconut and collect the water.
2. Peel the brown skin from the coconut flesh using a vegetable peeler.
3. Grate the coconut or use a juicer to obtain coconut granules and coconut milk.
4. Combine the granules and milk; weigh the mixture and adjust to 300g (if necessary, add milk or remove some).
5. Preheat the oven to 200°C (392°F).
6. Melt the butter in the microwave for about 35 seconds and let it cool to room temperature.
7. In a bowl, beat the eggs with sugar until the sugar dissolves and the mixture is thick and creamy.
8. Add the melted butter and continue beating until the cream becomes very dense (like pastry cream).
9. Gently fold in the flour and vanilla baking powder.
10. Add the 300g of prepared coconut mixture and fold gently with a spatula using an upward motion to keep the batter light.
11. Fold in the chocolate flakes.
12. Butter and flour a cake pan.
13. Pour the batter into the pan and spread evenly.
14. (Optional) Squeeze some excess liquid from a handful of coconut granules and scatter them on top, then add extra chocolate flakes.
15. Bake at 170°C (338°F) for 35-40 minutes.
16. Remove from the oven and let the cake cool completely (at least 2 hours) before slicing and serving.