# Torta Versata Cocco e Cioccolato

Torta Versata Cocco e Cioccolato is a soft and delicious cake made in a clever way, because this recipe requires a double baking in the oven, so that the coconut cream filling does not fall on the bottom of the pan, but remains perfectly creamy in the center of the cake.

- Cuisine: Italian
- Category: Drink
- Language: en

## Ingredients

- 50 gr zucchero
- 20 gr amido di mais
- 1 bustina vanillina
- 250 ml latte caldo
- 30 gr farina di cocco
- 4 uova
- 180 gr zucchero
- 100 ml olio di semi di girasole
- 100 ml latte
- 170 gr farina
- 30 gr cacao amaro
- 16 gr lievito per dolci

## Instructions

1. In a saucepan, put the sugar, cornstarch, and vanillin.
2. Mix with a whisk to avoid lumps.
3. Add the hot milk and mix.
4. Continue stirring over the heat until the cream thickens.
5. Add the coconut flour and mix.
6. Cover with plastic wrap and set aside.
7. In a bowl, break the eggs and start mixing.
8. Add the sugar and mix.
9. Add the sunflower oil and mix.
10. Add the milk and mix.
11. Add the flour, a little at a time, and mix.
12. Add the cocoa and mix.
13. Add the baking powder and mix.
14. Pour half of the batter into a baking pan lined with parchment paper.
15. Bake in a convection oven at 170°C for 20 minutes.
16. Remove the cake from the oven.
17. Cover with coconut cream, leaving one centimeter of space from the edge.
18. Pour the rest of the batter on top.
19. Bake in a convection oven at 170°C for 25 minutes.

## Equipment

- saucepan
- whisk
- glass bowl
- electric mixer
- spatula
- 24cm baking pan

## Source

- Original video: https://youtu.be/Ah7kqga3MRg?si=xadxNxi1-8OXHltE
- Recipe page: https://www.cliprecipe.com/recipe/6fb901a0-4ec9-4e0b-a69b-a0580a7a0159
- Extracted: 2025-05-19

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt