Chocolate Coconut Layer Cake  

Light, almost flourless chocolate cake topped with a flavorful coconut layer, and covered with a rich chocolate ganache. Sounds good, right? If you like chocolate and want a cake with an exotic twist, try this Chocolate Coconut Layer Cake - it's a real treat! The recipe features a cake made with cocoa powder and very little flour, so it’s moist and light. After it’s baked, the cake is topped with a generous coconut layer, and then the whole thing is covered with a rich chocolate ganache. 
The Mother's Day was fast approaching this year and I was thinking what I can do for Mom. I was brainstorming the ideas and realized that she likes everything sweet with coconut and she loved this Chocolate Coconut Layer Cake I made some time ago. This cake is special enough to bake for my Mom on this special Day. So the missing ingredients were bought, the cake was baked (and photographed) and my Mom was presented with a bouquet of red roses and a Chocolate Coconut Layer Cake. What can I say?.. She tried it right away and really liked it and then she called me the next day saying that it is so good that barely anything left...and this is exactly what you want to hear when you surprise someone with the cake! So, Happy Mother's Day, Mom and I am glad you liked the Cake!

Ingredients

The Cake: 
8 eggs
1.5 tbsp. vegetable or canola oil
9 tbsp. sugar
4.5 tbsp. cacao powder
3 tbsp. self-rising flour
Coconut layer:
1 cup milk
3/4 cup sugar
100 gr butter
300 gr Unsweetened coconut flakes
Chocolate ganache:
1/2 cup semi-sweet or dark chocolate chips
1/2 cup heavy cream
1 tsp. instant coffee

Directions

Preheat the oven to 350 ºF
Make the cake:
In a bowl, beat with an electric mixer on high speed, the eggs and sugar for about 5 minutes or until the mixture becomes thick and fluffy, stop the mixer to gently scrape the side and the bottom of the bowl if needed.
Add oil, cocoa powder, and continue to beat on a medium speed until combined. Stop the mixer and add the flour. Stir it by hand or with an electric mixer. Stop the mixer every now and then to scrape the sides of the bowl. 
Transfer the dough to the 9 inch greased spring form and bake for about 30 min or until the wooden toothpick inserted in the middle comes out dry.
Make the Coconut Layer:
In a small pan, cook on the low heat a milk, sugar, butter and coconut, stirring occasionally for about 15 minutes. Spread it on the cake.
Make the ganache:
In a small pan, cook the chocolate chips, heavy cream, and instant coffee in the top of a double boiler, stirring occasionally until melted and smooth. 
Pour it over the cake and gently spread to cover completely with chocolate glaze.  Let the cake cool and refrigerate for at least couple of hours.

You can decorate or serve the cake with fresh pineapple for an amazing tropical experience! 

 

Ingredients:

  • 8 eggs
  • 1.5 tbsp. vegetable or canola oil
  • 9 tbsp. sugar
  • 4.5 tbsp. cacao powder
  • 3 tbsp. self-rising flour
  • 1 cup milk
  • 3/4 cup sugar
  • 100 gr butter
  • 300 gr Unsweetened coconut flakes
  • 1/2 cup semi-sweet or dark chocolate chips
  • 1/2 cup heavy cream
  • 1 tsp. instant coffee
Desserts  


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