Chocolate Coconut Cake

By Ellie

8 Person

95 Minutes

0 Calories

Sweet cake with chocolate icing or chocolate sauce, and then enjoy the chocolate cake alone or share with family and friends, regardless of the taste of the chocolate cake is irresistible. Here you will see a variety of ways to make chocolate, I believe there is always the one you like, of course, each flavor will not let you down!

Ingredients

Chocolate Ganache Glaze

1/2 cup (120 ml) coconut cream
130 g/4.5 oz. semisweet or bittersweet chocolate , finely chopped

Cake

1/2 teaspoon pure vanilla extract
1/2 cup vegetable/canola oil
1 cup (240 ml) coconut cream
1 cup (200g) granulated sugar
2 large eggs
3/4 cup desiccated or shredded coconut (unsweetened)
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup (50g) cocoa powder
3/4 cup (105g) all-purpose flour

Method

01

Preheat oven to 350°F/180℃. Grease an 8×8-inch pan.
02

In a large bowl, sift together flour, cocoa powder, baking powder, and salt. Mix in coconut. Set aside.
03

In another medium bowl, whisk eggs and sugar until well combined. Add coconut cream, oil, and vanilla extract, and whisk until combined. Add egg mixture into flour mixture and fold with a rubber spatula just until combined. Do not overmix—the less you mix, the lighter the cake will be.
04

Scrape batter into prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool completely on a wire rack.
05

To make the chocolate ganache: place chocolate and coconut cream in a medium heat-proof bowl, and microwave in 20-30 second-intervals, stirring in between each interval, until melted. Alternatively, set the bowl over a saucepan of simmering water, stirring occasionally, until melted. Pour ganache evenly over the cake. Refrigerate for 1 hour until the ganache is set.
06

The cake can be kept in the refrigerator in an airtight container for up to 5 days.

Related Tags

Healthy Recipes

Chocolate Cake Recipes

Easy Dinner Recipes

Lunch Recipes

Birthday Cake

Chocolate Coconut Cake

4.8

( By Ellie )

01 Information

Grade easy
Serving 8 servings
Prep Time 35 Mins
Cook Time 60 Mins
Total Time 95 Mins

02 Ingredients

Chocolate Ganache Glaze

1/2 cup (120 ml) coconut cream

130 g/4.5 oz. semisweet or bittersweet chocolate , finely chopped

Cake

1/2 teaspoon pure vanilla extract

1/2 cup vegetable/canola oil

1 cup (240 ml) coconut cream

1 cup (200g) granulated sugar

2 large eggs

3/4 cup desiccated or shredded coconut (unsweetened)

1/4 teaspoon salt

1 teaspoon baking powder

1/2 cup (50g) cocoa powder

3/4 cup (105g) all-purpose flour

03 Method

Step 1

Preheat oven to 350°F/180℃. Grease an 8×8-inch pan.

Step 2

In a large bowl, sift together flour, cocoa powder, baking powder, and salt. Mix in coconut. Set aside.

Step 3

In another medium bowl, whisk eggs and sugar until well combined. Add coconut cream, oil, and vanilla extract, and whisk until combined. Add egg mixture into flour mixture and fold with a rubber spatula just until combined. Do not overmix—the less you mix, the lighter the cake will be.

Step 4

Scrape batter into prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool completely on a wire rack.

Step 5

To make the chocolate ganache: place chocolate and coconut cream in a medium heat-proof bowl, and microwave in 20-30 second-intervals, stirring in between each interval, until melted. Alternatively, set the bowl over a saucepan of simmering water, stirring occasionally, until melted. Pour ganache evenly over the cake. Refrigerate for 1 hour until the ganache is set.

Step 6

The cake can be kept in the refrigerator in an airtight container for up to 5 days.

04 Author