This Flourless Chocolate and Coconut Cake is a rich, decadent dessert that combines the deep flavors of chocolate with the subtle sweetness of coconut. Perfect for those following a gluten-free diet, this cake is moist, fudgy, and irresistibly delicious. The coconut adds a delightful texture, making each bite a perfect balance of indulgence and comfort. Whether you’re serving it for a special occasion or simply craving a homemade treat, this cake is sure to impress.
Ingredients:
For the Cake:
- ¾ cup unsalted butter, softened
- 1 ¼ cups granulated sugar
- ⅔ cup shredded coconut
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 ⅔ cups almond meal (or finely ground almonds)
- 4 ounces dark chocolate, melted
For the Ganache:
- 2 tablespoons sugar
- 1 tablespoon corn syrup
- ½ teaspoon vanilla extract
- 3 tablespoons water
- 1 ½ tablespoons unsalted butter
- 4 ounces dark chocolate, chopped
Instructions:
Step 1: Prepare the Cake Batter
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy.
- Add the shredded coconut, salt, and vanilla extract, mixing well.
- Beat in the eggs one at a time, ensuring each is fully incorporated.
- Stir in the almond meal and melted dark chocolate, mixing until smooth.
Step 2: Bake the Cake
- Pour the batter into the prepared loaf pan, smoothing the top.
- Bake for 50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Step 3: Make the Ganache
- Place the chopped chocolate in a bowl.
- In a small saucepan, combine sugar and corn syrup, bringing to a boil.
- Remove from heat and carefully stir in water and vanilla extract.
- Pour the hot mixture over the chocolate, letting it sit for 3 minutes.
- Whisk until smooth, then add butter, stirring until glossy.
Step 4: Assemble and Serve
- Once the cake is completely cool, spread the ganache evenly over the top.
- Let the ganache set before slicing.
- Serve with fresh berries or a dusting of powdered sugar.
Tips:
- For extra texture, toast the shredded coconut before adding it to the batter.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Pair with whipped cream or vanilla ice cream for an extra indulgent treat.
This Flourless Chocolate and Coconut Cake is a delightful way to enjoy a gluten-free dessert with rich flavors and a satisfying texture. Happy baking! 🍫🥥
For more variations, check out this Flourless Coconut Cake recipe or Flourless Chocolate Cake.