“Honey and Cocoa Cake with Coconut Topping: A Decadent Delight!”

Preheat your oven to 350°F (175°C).

Grease and flour a round or square cake pan, or line it with parchment paper.

Whisk Wet Ingredients:

In a large bowl, beat the eggs with a pinch of salt and sugar until light and fluffy.

Add honey and vegetable oil (or melted butter) to the mixture, and whisk until combined.

Combine Dry Ingredients:

In a separate bowl, sift together the flour, cocoa powder, and baking powder.

Make the Batter:

Gradually fold the dry ingredients into the wet mixture, mixing until smooth. Be careful not to overmix.

Bake the Cake:

Pour the batter into the prepared cake pan, spreading it evenly.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the Coconut Topping:

While the cake is baking, prepare the coconut topping. In a small bowl, mix the desiccated coconut with a spoonful of sugar (optional) to enhance the sweetness and flavor.

Finish the Cake:

Once the cake is done, remove it from the oven and let it cool slightly. Sprinkle the coconut topping over the cake while it is still warm, allowing it to stick and create a crunchy layer.

Cool and Serve:

Allow the cake to cool completely before serving. The honey and cocoa cake will have a rich, tender crumb, perfectly complemented by the coconut topping.

Serving and Storage Tips:

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