Chocolate Coated Coconut Cake
Adapted from The Loopy Whisk.
Ingredients
- 125g (9 tbsp) unsalted butter, room temperature
- 150 g sugar
- 1 tsp vanilla extract
- 3 eggs, room temperature
- 150g gluten-free 1:1 flour blend
- 2 tsp baking powder
- ¼ tsp salt
- 90g unsweetened coconut flakes
- 120g whole milk, room temperature
Ganache Ingredients
- 80g dark chocolate chips (55-70% cocoa solids)
- 120g heavy whipping cream
Instructions
Pre-heat oven to 350°F with a rack in the middle position. Lightly butter an 8-inch springform pan, then line its bottom with a round of parchment paper.
In a large bowl, whisk the butter, sugar, and vanilla until fluffy. Add the eggs one at a time, mixing well after each one.
In a separate bowl, sift together the flour, baking powder, and salt. Add the coconut and mix well until combined.
Alternate adding dry ingredients and milk into the sugar mixture — dry-milk-dry-milk-dry — whisking well after each addition, until you get a smooth, fluffy batter with no flour clumps.
Transfer the batter into the pan and smooth out the top.
Bake for about 45-50 minutes until well risen, golden brown on top, and an inserted toothpick comes out clean. If the top begins to brown too quickly, cover with aluminum foil, shiny side up, and continue baking until done.
Allow to cool in the pan for about 10 minutes, then remove from the pan onto a wire rack to cool completely to room temperature.
Place the dark chocolate into a heat-proof bowl.
In a saucepan over medium-high heat, cook the cream until it only just comes to a boil.
Pour the cream over the chocolate and let sit for 2-3 minutes, then stir together until smooth and glossy.
Chill the ganache in the fridge for about 15 minutes with occasional stirring, until slightly thickened but still runny.
Transfer the cooled cake onto a serving plate, pour the ganache onto the top, and spread into an even layer. Sprinkle some extra coconut on top for decoration/
Let sit for 30 minutes on the counter or 15 minutes in the fridge before serving.