For a delicious treat that combines chocolate and coconut with your leftover sourdough starter, try these chocolate coconut cake squares.
For the Cake: – coconut oil – eggs – sugar
In a large bowl, combine all the wet ingredients for both chocolate cake layers using a hand mixer (eggs, milk, coconut oil, and sourdough discard).
In a separate bowl, blend together all the dry ingredients – sugar, flour, baking powder, and cocoa powder. While mixing at a low speed, gradually add the dry ingredients to the wet mixture.
Pour half of the prepared batter into a 9x13 inches (about 23x33 cm) baking dish lined with parchment paper. Bake it at 350°F (about 178°C) for 10 minutes.
While the first cake layer is baking, prepare the filling. In a large pot, bring the milk to a boil. Once boiling, reduce the heat to low and gradually add the semolina flour, stirring constantly to avoid lumps.
Cook this mixture for about 5 minutes. After removing it from the heat, stir in the shredded coconut until it's fully incorporated into the mixture.