Chocolate Coconut Cake

Ingredients

• 3/4 cup (105g) all-purpose flour
• 1/2 cup (50g) cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup desiccated or shredded coconut (unsweetened)
• 2 large eggs
• 1 cup (200g) granulated sugar
• 1 cup (240 ml) coconut cream
• 1/2 cup vegetable/canola oil
• 1/2 teaspoon pure vanilla extract
• 130 g/4.5 oz. semisweet or bittersweet chocolate (, finely chopped)
• 1/2 cup (120 ml) coconut cream

Instructions

1. 1

   Preheat oven to 350°F/180°. Grease an 8x8-inch pan

2. 2

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

3. 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.

4. 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.

5. 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.

6. 6

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