There is something dark and mysterious about this cake and the coconut just blends so well to create a perfect symphony of taste. Remember the ratatouille movie rat and the way they show the flavors just mixing and creating a beautiful medley- well that’s exactly what was happening the moment I took a bite and savored the coconut and chocolate flavors that were oozing out of the cake. Now, making it ain’t gonna be a rocket scientist job- Considering, a novice like me can whip up this cake…Some people can just bake a cake at the spur of a moment. For me, it’s a big deal. I decide on a day (usually sundays), read through the recipe atleast 10 times and shop for the ingredients on saturday. phew…I make it so complicated. but the results have always been good, so I think it is worth the effort. It’s a moist cake and you can’t simply stop eating it- oops, here goes another bite in my mouth!
Print
Chocolate coconut cake
- Total Time: 50 minutes
- Yield: 1 cake 1x
Description
This Chocolate Coconut Cake is a moist and flavorful dessert, combining rich chocolate with the subtle sweetness of coconut for a delightful taste experience.
Ingredients
- 150 grams all-purpose flour
- 1 tbsp baking powder
- 2 tbsp cocoa powder
- 175 grams butter
- 175 grams caster sugar
- 3 eggs
- 50 grams plain chocolate, broken into pieces
- 5 tbsp milk
- 1 tsp butter
- 85 grams icing sugar
- 50 grams desiccated coconut
Instructions
- Preheat the oven to 180°C (356°F). Grease and line a cake tin with parchment paper.
- Sift the flour, baking powder, and cocoa powder together into a bowl and set aside.
- In a separate bowl, beat the butter and caster sugar together until the mixture is light and fluffy.
- Gradually add the eggs, one at a time, beating well after each addition.
- Fold in the sifted dry ingredients gently until just combined.
- Pour the batter into the prepared cake tin and smooth the top with a spatula.
- Bake in the preheated oven for 25-30 minutes or until a skewer inserted into the center of the cake comes out clean.
- While the cake is baking, prepare the icing by melting the plain chocolate with 5 tbsp of milk and 1 tsp of butter over low heat, stirring until smooth.
- Once the cake is baked, remove it from the oven and allow it to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- Spread the chocolate icing over the cooled cake and sprinkle the desiccated coconut on top.
- Lightly toast the coconut in a pan for a few minutes before topping the cake, being careful not to let it burn.
Notes
- Lightly toast the coconut in a pan for a few minutes before topping the cake.
- Don’t let it burn.
- This cake is best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- Serve with a scoop of vanilla ice cream for an extra treat.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30
- Sodium: 150
- Fat: 18
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
- Cholesterol: 80
If You Liked This Recipe, You’ll Love These
- Flourless Frozen Chocolate Mousse Cake
- Porter, Coffee and Chocolate Bread Pudding
- Coffee and Whiskey Chocolate Mousse
- Italian Oxtail Osso Bucco with Creamy Parmigiano Polenta
Frequently Asked Questions
Should I toast the coconut before putting it on the cake?
Yes — both the notes and the instructions call for lightly toasting the 50 g of desiccated coconut in a pan for a few minutes before scattering it over the chocolate icing. The notes also add a warning: don’t let it burn, as desiccated coconut toasts quickly and goes from golden to bitter very fast.
How is the chocolate icing made, and when should I prepare it?
The icing is prepared while the cake bakes: melt 50 g of plain chocolate with 5 tablespoons of milk and 1 teaspoon of butter over low heat, stirring until smooth. Spread it over the cake only after it has cooled completely to prevent the icing from running off and to keep the toasted coconut from sinking in.
such a lovely cake!
Superb cake suchitra. I would love to try this sometime.