This decadent Chocolate Coconut Cake is simple, moist and flavorful cake and a hint of coconut takes this moist chocolate cake to a whole new level.
You know that feeling when you crave for something sweet. Something chocolatey. And you look in your pantry with hope you’ll find some chocolate cookies, or perhaps Nutella spread, but as you look deeper and deeper on your shelves, you only see, pasta, tomato cans, jams etc. And your look goes to bars of dark chocolate. Yes, I adore dark chocolate – more cocoa, more pleasure. But that was not something I wanted at that moment.
Originally published on updated April 25, 2020.
So I said okay, we have chocolate, let’s go search for some recipe with chocolate. You can always make brownies, right? But we ate them last week and didn’t fell like make them again. Due to my lack of recipe developing skills back in 2015, I often made recipes from magazines. I had some food magazines on my desktop and that is where I’ve found this recipe, but I’m not really sure, so I will write that the source of recipe in unknown. I was a little bit sceptic when I read a recipe, but with first bite I can say for sure, BEST CHOCOLATE CAKE ever, with addition of coconut.
There are a lot claiming they have a recipe for best chocolate cake, but since I adore chocolate desserts and I have tried a lot of chocolate cakes from my fellow food bloggers, but none of them made me feel like this cake. Ultra moist, ultra fudgy with pieces of coconut… to summarize – DIVINE. Who can resist that, I know I can’t, neither anyone from my family.
WHICH INGREDIENTS DO YOU NEED TO MAKE THIS CHOCOLATE COCONUT CAKE RECIPE
- all-purpose flour
- unsalted butter
- baking powder
- eggs, large (60 grams), separated
- granulated sugar
- quality dark chocolate, 60-75% cocoa solids
- desiccated coconut
- vanilla extract
- heavy cream
HOW TO STORE THIS CHOCOLATE COCONUT CAKE
The cake is best eaten the same day, or the day after, however if your cake lives more the two days, keep it in the refrigerator in an airtight container for up to 5 days.
TIPS FOR BAKING CHOCOLATE COCONUT CAKE
- First of all, I always suggest using a kitchen scale. If you don’t have one, buy it! They are cheap and you will always ensure same results in baking.
- I use Large eggs which are 55- 60 grams without a shell. In US it would be an XL egg.
- For best results make sure your ingredients are at room temperature before you begin baking.
- This cake is baked at 3 different temperatures. It is really essential that you accurately follow time and reduce the temperatures, because with it you will achieve that ultra soft, ultra moist and ultra fudgy taste.
- PLEASE don’t over bake the cake. Due to over baking cake will be dry and crumbly. The cake is done when set and toothpick inserted in the middle comes out with moist crumbs.
- Leave cake to completely cool in the mold, since it is really delicate when it’s warm and could fall apart.
- Finally, this cake MUST cool completely before being sliced.
→If you make this Chocolate coconut cake, please leave a comment, rate it and tag @mihaela_biteitquick on Instagram, because I would love to see what you baked!
MORE CHOCOLATE DESSERTS FOR YOU TO TRY
- PRETZEL BOTTOM CARAMEL BROWNIES
- GUINNESS CHOCOLATE LOAF CAKE
- MARSHMALLOW MOUSSE BROWNIES
- CHOCOLATE AND CRANBERRY CAKE ROLL
- S’MORES CAKE
Chocolate Coconut Cake
- 6 large eggs separated
- 250 grams dark chocolate 8.8 oz, mine was 70 % of cocoa solids
- 120 grams unsalted butter 1/2 cup, 4.2 oz
- 150 grams granulated sugar 3/4 cup, 5.3 oz, divided
- 1 teaspoon vanilla extract
- 40 grams all-purpose flour 1.41 oz
- 2 teaspoons baking powder
- pinch of salt
- 75 grams unsweetened desiccated coconut, 2.65 oz
- 150 grams dark chocolate 5.3 oz
- 150 grams heavy cream 5.3 oz
- Preheat oven to 180 °C (350°F).
- Grease and flour 23 cm (9 inch) springform pan and line bottom with parchment paper.
- Separate the egg whites from the yolks.
- In small bowl whisk flour, salt and baking powder
- Melt chocolate and butter over water bath or in double boiler. Whisk in half of the sugar.
- Stir in the egg yolks, one at the time, stirring briskly. Stir in vanilla extract. Add in flour mixture. Stir well.
- Using electric mixer beat the egg whites until very frothy. Gradually beat in the remaining sugar and beat until firm peaks form. Using rubber spatula carefully fold beaten egg whites into chocolate mixutre. Fold in desiccated coconut. Don't overmix.
- Put the pan in the oven and IMMEDIATELY lower the temperature to 120 °C (250 °F).
- After 15 minutes, lower the temperature to 100 °C (210 °F) and bake for 1 hour (total baking time around 1:15 - 1:20). The cake is done when center is set and toothpick inserted in the middle comes out with moist crumbs.
- Remove cake from oven, don't unmold and let cool completely before pouring ganache over the cake.
- Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.
- Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward.
Recipe source unknown!