Okay. So I’ve baked loads of chocolate coconut cakes in my time as these are two of my all time favourite gluten free ingredients. I can honestly say this is the tastiest most insanely delicious chocolate coconut cake I have ever created – super moist chocolate sponge smothered in a glossy rich sour cream icing topped with crunchy toasted coconut chips that add the most exciting textural crunch to every bite. If you only bake one chocolate coconut cake in your lifetime this must be it!
I encourage you to only purchase organic desiccated coconut and coconut chips from either a health food store, specialty grocer or the health food aisle in your local supermarket. The taste, aroma and texture are far superior to cheaper coconut alternatives that taste suspiciously like cardboard and have many hidden nasty additives. Your tastebuds will thank you for it.
- Cake
- 250g unsalted butter, chopped
- 100g 70% cocoa dark chocolate, chopped
- 1⅓ cups caster sugar
- ¾ cup milk
- ½ cup raw cacao
- 1½ tsp baking powder
- 2 eggs
- 2 cups organic desiccated coconut
- 1 cup White Wings gluten free plain flour
- Chocolate Icing
- 200g 70% cocoa dark chocolate, chopped
- ½ cup sour cream
- 3 tbs glucose syrup
- 1 cup organic coconut chips
- Preheat oven to 180c.
- Place butter and chocolate in a heatproof bowl and melt in the microwave. Add all remaining ingredients and beat to combine with electric mixer.
- Pour cake batter into a greased bundt pan and bake for 40 min or until skewer comes out clean. Remove from oven.
- Toast coconut chips for 5 minutes in the oven until golden.
- To make chocolate icing place chocolate, sour cream and glucose syrup in a saucepan and stir over low heat until melted and combined.
- Pour icing over cake and sprinkle with toasted coconut chips.
- Preheat oven to 180c.
- Place butter and chocolate in Thermomix bowl and melt 4 min/50C/speed 4. Add all remaining ingredients and mix 30 sec/speed 5. Scrape down sides of bowl halfway.
- Pour cake batter into a greased bundt pan and bake for 40 min or until skewer comes out clean. Remove from oven.
- Toast coconut chips for 5 minutes in 180C oven until golden.
- To make chocolate icing place chocolate, sour cream and glucose syrup in Thermomix bowl and melt 4 min/50C/speed 4.
- Pour icing over cake and sprinkle with toasted coconut chips.
Bethany @ athletic avocado says
YUM this cake looks GLORIOUS! Chocolate and coconut are meant to be together!
Helen Tzouganatos says
Could not agree more Bethany!!
Kristine | Kristine's Kitchen says
This cake is beautiful! I love that you’ve combined chocolate and coconut together in this cake. It sounds insanely delicious!
Helen Tzouganatos says
Thanks Kristine. Enjoy.