No-Bake Choco Butternut Cake



  • 2 cups All-purpose flour
  • 2 cups Sugar
  • 1 cup Cocoa Powder, unsweetened
  • 1 Tsp Baking Soda
  • 1 Tsp Baking Powder
  • 1 Tsp Salt
  • 1 cup Evaporated Milk
  • 1/3 cup Vegetable Oil
  • 2 Eggs
  • 1 Tsp Vanilla
  • 3/4 cup warm water


  • 1 cup Powdered Sugar
  • 1/4 cup Cocoa Powder
  • 4 Tbsp Evaporated Milk


  • 1 1/2 cup Dessicated Coconut (fine texture)
  • 1/4 cup Powdered Sugar
  • 4-5 Tbsp Melted Butter
  • 7-8 Drops Orange Liquid Food Color


  1. CHOCOLATE CAKE. Grease mold or Llanera with cooking oil (vegetable oil, corn oil and canola oil). Sift flour, sugar, cocoa powder, baking powder, baking soda and salt. Mix. Make a well at the center and add evaporated milk, egg, cooking oil and vanilla. Mix well. Pour warm water and mix until well combined. Pour mixture about half of the mold or Llanera. Tap to get rid of bubbles. Cover each Llanera with aluminom foil. Transfer to the steamer and steam for 25 – 30 minutes over medium heat or until toothpick inserted comes out clean. Remove aluminom foil and let the cake cool before unmolding. After it cool run knife around the edges of the mold and unmold the cake into a wire rack.
  2. CHOCOLATE GLAZE. In a bowl combine powdered sugar and cocoa powder. Mix. Then add evaporated milk and mix well.
  3. BUTTERNUT COATING. Mix together dessicated coconut and powdered sugar. Add melted butter. Mix. Drop 7-8 drops of orange liquid food color. Mix well.
  4. COATING. Spread chocolate glaze on top and sides of the cake. Then cover the cake with butternut coating. Place or store choco butternut cake in a clear plastic container.

Source: Sarap Channel