GRATED CHOCOLATE COCONUT CAKE WITH CHOCOLATE GANACHE RECIPE
If you like chocolate and coconut together, you’re going love this easy to make chocolate coconut cake topped with silky chocolate ganache and toasted coconut flakes!
If you like chocolate and coconut together, you’re going love this easy to make chocolate coconut cake topped with silky chocolate ganache and toasted coconut flakes!
I’m often asked what’s my favorite chocolate combo. Pretty much the answer depends on what i may craving at that moment. Peanut butter, caramel, classic vanilla or a touch of spice but no matter what I’m in the mood for, my love for coconut is always in top 3!
It’s always been a favorite. Maybe because I did not grow up with peanut butter or caramel cakes. Or maybe because my mom always used to make us lamingtons. They were my favorite childhood treat! Even now when I visit I request them!
The toasted coconut not only looks pretty, but adds more coconut flavor and a bit of texture.
Grated chocolate coconut cake with chocolate ganache recipe from Roxanashomebaking.com
The base of this cake is very similar with other cakes. You start by creaming butter and sugar until light and fluffy.
Since I’m using sweetened coconut flakes and International delight coffee creamer, you’ll only need 1/3 cup of sugar!
Decadent Chocolate Raspberry Cake
Ingredients:
- 200g dark chocolate
- 200g unsalted butter
- 200g granulated sugar
- 4 large eggs
- 150g all-purpose flour
- 2 teaspoons baking powder
- 100g fresh raspberries
- Powdered sugar for dusting
Directions:
Preheat the oven to 180°C (350°F). Grease a round cake pan and line the bottom with parchment paper.
In a heatproof bowl, melt the dark chocolate and butter together over a saucepan of simmering water, stirring until smooth. Remove from heat and let cool slightly.
In a separate bowl, whisk the sugar and eggs together until pale and creamy.
Gradually pour the melted chocolate mixture into the egg mixture, whisking continuously.
Sift in the flour and baking powder, then gently fold into the batter until just combined.
Pour the batter into the prepared cake pan and scatter the raspberries evenly over the top.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
Remove from the oven and let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Dust with powdered sugar before serving.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 340 kcal | Servings: 8 servings