I found another coconut recipe, this time very similar to the flourless coconut cake but this time with flour and also with butter. With the flour this coconut cake rises and is less dense, with still the great taste of coconut. This one is pretty fabulous for the traditionalists!
Coconut Chocolate Cake
(for a 9 inch spring form)
- 100 g butter
- 1/2 cup sugar
- 1/2 ts vanilla extract
- 2 large eggs
- pinch of salt
- 1/2 cup heavy cream
- 3/4 cup all-purpose flour
- 1 TB baking powder
- 1 cup coconut flakes (I used unsweetened)
- 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
Preheat oven to 350F. Melt the butter in a microwave safe dish in the microwave on high for 20 seconds.In a kitchen standmixer with a paddle attachment, beat the better and the sugar until fluffy. Add the vanilla extract, and then 1 egg at a time. Mix in the salt and the heavy cream until well-combined. Slowly add in the flour and the coconut. The dough texture at this point is firm (see photo below).
Spray a springform pan with baking spray (mix of butter and flour), pour in the batter, and bake at 350F for 55min. Let cool and remove from pan.
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!