Chocolate Cake with Coconut Cream

A mouthwatering chocolate and coconut combo, this cake is incredibly delicious and easy to make!

Have a piece of this cake when having a cup of coffee, or serve this at your next get-together or family gathering. This dessert is sure to be a hit, whatever the occasion!




5 eggs

2 1/2 cups of Sukrin Monk Fruit

14 tbsps. of softened butter

1 1/2 tbsps. of cocoa powder

1 tsp. of vanilla sugar

1/2 tsp. of salt

2 cups of whole wheat flour


Coconut Cream: 

4 cups of shredded coconut

1 cup of Sukrin Monk Fruit

9 1/2 tbsps. of Sukrin Gold Syrup 

1 1/4 cup of whipping cream

8 tbsps. butter



  1. Preheat oven 390°
  2. Beat the eggs and Sukrin Monk Fruit together.
  3. Add the butter, cocoa, vanilla sugar, and salt; whisk to an even mixture. Mix in the whole wheat flour.
  4. Pour the batter into a baking pan (11 x 15 in.) lined with baking paper.
  5. Bake on middle rack for 10 mins.
  6. While cake bakes, mix all the coconut cream ingredients together in a saucepan. Leave to simmer while stirring for 5 mins.
  7. Spread the cream over the half-baked cake, and bake for another 10 mins.
  8. Cool the cake before cutting into small squares.


*This recipe was adapted from the Sukrin European English site.