Sunday I had some time to bake again – a dense coconut cake with a thick dark chocolate glaze. The texture of the cake reminds me of a bounty bar, just less sweet. This tart is rich and decadent. And very easy to make. There is not even butter or flour in this cake. Note the time that the coconut flakes and the egg and sugar base mixture need to rest so that the coconut flakes can absorb the mixture. I did not wait long enough, just 10min instead of 30min. The cake is supposed to rise more.
Coconut Chocolate Cake
(for a 9-10 inch spring form)
- 3 large eggs
- 120 g sugar
- 1/2 ts vanilla extract
- pinch of salt
- 85ml unsweetened condensed milk (almost a small can)
- 100ml heavy cream
- 200g coconut flakes (I used unsweetened)
- 1 TB baking powder
- 1 cup semi-sweet or bittersweet chocolate chips (I used Lindt couverture, a bulk product for pastry chefs, often found at Lindt Stores)
- 1 TB butter
In a kitchen standmixer with a paddle attachment, beat the eggs, sugar and vanilla extract on medium-high for at least 5min (best 5-10min) until the mixture is really thick and creamy, and changes its color to a buttery white (from a initially more yellowish color). Mix in the salt, cream and the condensed milk until well-combined, and now gentle mix in the coconut flakes. Let the mixture rest for 30 min (don’t omit this step!). The cake dough changes from a more liquid texture (photo below) to a soaked up texture.
Preheat the oven to 360F and spray the springform with a baking spray.
Once the dough is ready, pour it into the springform and bake for 60min. If the top gets too dark, cover with alu foil for the remaining baking time. Remove from oven and cool.
Pour the chocolate chips (or couverture) in a microwave-safe dish and microwave for 30sec on high. Stir, and microwave for 30sec, and stir. Repeat until the chocolate is melted (if you don’t do it in step, and stir, the chocolate will burn).
Pour the melted chocolate on the cake, distributed with the backside of a spoon evenly. Let cool until firm. Serve!