Coconut Chocolate Cake

5 from 1 vote

Coconut chocolate cake is a dessert where the richness of chocolate meets the tropical bliss of coconut. This decadent creation perfectly combines the luxurious depth of chocolate with the exotic sweetness of coconut.

Course Breakfast, Cakes, Dessert

Cuisine American

Keyword 45 minutes, Chocolate, Coconut, Coconut Cake

Prep Time 25

Cook Time 30

Total Time 55

Author Adalynn Ward

Servings Slices

Calories 310kcal

Ingredients

For The Cake

1 ¾ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon sea salt
1 cup coconut sugar
¼ cup unsalted butter room temperature
¼ cup coconut oil room temperature
2 eggs
2 teaspoons pure vanilla extract
¾ cup unsweetened flaked coconut
1 cup full-fat coconut milk
4 ounces 70% dark chocolate
½ cup coconut chips

For The Glaze

1 cup powdered sugar
½ teaspoon vanilla extract
1-2 tablespoons full-fat coconut milk

Instructions

Prepare the oven for heating prior to cooking the food. Make sure the oven temperature is kept at 350°F.
Mix together flour with sea salt along with baking soda.
Make use of the stand mixer bowl and the paddle attachment. Whisk the coconut oil, butter, and sugar until it is smooth and creamy.
Make eggs one by one and then add vanilla extract.
Mix the mixture with eggs, flour, and egg substitutes until smooth.
Mix the chocolate chunks and coconut flakes into the batter.
Transfer the mix into the cake container.
Sprinkle the remaining chocolate chunks and coconut flake over the top.
Put the cake tin in the oven and let it bake for 30 to 35 minutes.
Allow it to cool until you have a glaze set.
Make a mixture of coconut milk, powdered sugar, and vanilla in one bowl.
If the glaze seems too thin, you can add additional powdered sugar to ensure the perfect consistency.
Pour the glaze over the cake’s top.

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