Choc and coconut cake

Choc and Coconut Cake features a rich combination of dark chocolate and coconut, creating a moist dessert enhanced by a coconut maple syrup and glossy ganache. This cake is ideal for special occasions or tropical-themed gatherings.

30 Dec 2025
Cook time 45 min
Prep time 30 min

Ingredients:

1 tbsp butter
1 cup sugar
2 eggs
1 tsp vanilla extract
1/3 cup dried coconut meat
1/2 cup self-raising flour
1/2 cup all-purpose white wheat flour
2 cups coconut milk
1 cup dark chocolate
1/2 cup heavy whipping cream
3/4 cup coconut milk
1/3 cup maple syrup

Choc and Coconut cake is a delightful and unique dessert that combines the rich flavors of dark chocolate and coconut, resulting in a moist and flavorful cake. This recipe is a perfect treat for special occasions or simply when you want to indulge in a tropical-flavored dessert. Let's dive into the steps of creating this delicious cake.

Instructions:

1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.

2. Prepare the Cake Batter:
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Stir in the vanilla extract.

3. Combine Dry Ingredients:
- In a separate bowl, combine the dried coconut meat, self-raising flour, and all-purpose white wheat flour.

4. Mix Wet and Dry Ingredients:
- Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined.

5. Bake the Cake:
- Pour the batter into the prepared cake pan.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

6. Prepare the Chocolate Ganache:
- Place the dark chocolate into a medium bowl.
- In a small saucepan, heat the heavy whipping cream over medium heat until it just begins to simmer. Do not let it boil.
- Pour the hot cream over the chocolate and let it sit for 5 minutes, then stir until smooth and glossy. Allow the ganache to cool slightly until it thickens but is still pourable.

7. Make the Coconut Maple Syrup:
- In a small saucepan, combine the 3/4 cup coconut milk and 1/3 cup maple syrup.
- Bring to a gentle simmer over medium heat, stirring occasionally, until the mixture is slightly reduced and thickened, about 5-7 minutes. Remove from heat and let it cool slightly.

8. Assemble the Cake:
- Once the cake has cooled, place it on a serving plate.
- Use a skewer or fork to poke holes all over the surface of the cake.
- Pour the coconut maple syrup evenly over the top of the cake, allowing it to soak in.

9. Frost the Cake:
- Pour the slightly cooled ganache over the cake, spreading it evenly over the top with a spatula. Let the ganache set before serving.

10. Serve and Enjoy:
- Slice the Choc Cake and serve. Enjoy the rich flavors of coconut, chocolate, and maple in every bite!

Choc and Coconut cake is a delectable dessert that brings together the tropical essence of coconut and the richness of dark chocolate. With its moist texture and flavorful profile, this cake is sure to impress your family and friends. Follow the tips provided to perfect your cake, and enjoy a slice of this heavenly treat with a cup of coffee or tea. Happy baking!

Choc and coconut cake FAQ:

How long do I bake the Choc and Coconut cake?

Bake the cake in a preheated oven at 350°F (175°C) for 25-30 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.

What can I substitute for dried coconut meat in this recipe?

If you don't have dried coconut meat, you can use shredded coconut as a substitute. Sweetened or unsweetened shredded coconut can work, but make sure to adjust any additional sugar in the recipe if using sweetened.

How should I store the Choc and Coconut cake?

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week, or freeze for up to 3 months. Allow it to come to room temperature before serving.

What should I use for the chocolate in the ganache?

Use high-quality dark chocolate for the ganache. A chocolate with 60-70% cocoa content will provide a rich flavor. Avoid using chocolate chips, as they may not melt smoothly.

Can I use regular milk instead of coconut milk?

Yes, you can substitute regular milk for coconut milk, but this will change the flavor and texture of the cake. It may be less rich and not have the same tropical taste.

Tips:

- Ensure that your butter is softened to room temperature for easy mixing.

- Use high-quality dark chocolate for a richer flavor.

- You can toast the dried coconut meat slightly to enhance its flavor before adding it to the batter.

- When mixing the batter, make sure not to overmix to avoid a dense cake.

- Allow the cake to cool completely before pouring the chocolate ganache to avoid melting and messiness.

- Refrigerate the cake for at least an hour after glazing to let the ganache set properly.

Nutrition per serving

10 Servings
Calories 360kcal
Protein 7g
Carbohydrates 45g
Fiber 4.82g
Sugar 30g
Fat 33g

Choc and coconut cake