By Helen Tzouganatos, HUNGRY & FUSSY.
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. Of all my chocolate coconut baked treats I can honestly say this is the tastiest, most insanely delicious chocolate coconut cake I have ever created. Imagine super moist gluten free chocolate cake smothered in a glossy rich chocolate sour cream frosting topped with toasted shredded coconut that adds the most exciting textural crunch to every bite. What makes it even more appealing is this cake is incredibly easy to make. If you only bake one chocolate coconut cake in your lifetime this must be it!
I encourage you to only purchase organic desiccated or shredded coconut from either a health food store, specialty grocer or the health food aisle of your local supermarket. The taste, aroma and texture are far superior to cheaper alternatives that suspiciously taste like cardboard and have many hidden nasty additives. Perform a side by side comparison at home yourself and you will immediately taste and feel the difference.
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I have used dutch process cocoa because I love the dark intensity and richness of this cocoa but if you only have natural cocoa or raw cacao in the pantry it’s fine to use these instead. Ensure you dust your greased bundt tin with cocoa to stop the cake from sticking to the grooves. You don’t want that disaster! The cocoa dusting also creates a beautiful dark chocolate crust on the cake when turned out.
Glossy, rich, moist, crunchy. You in?
Serves: Serves 12
1 cup shredded organic coconut to decorate
* I use Bob's Red Mill 1 to 1 plain baking flour
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I have used dutch process cocoa because I love the dark intensity and richness of this cocoa but if you only have natural cocoa or raw cacao in the pantry it’s fine to use these instead. Ensure you dust your greased bundt tin with cocoa to stop the cake from sticking to the grooves. You don’t want that disaster! The cocoa dusting also creates a beautiful dark chocolate crust on the cake when turned out.
Glossy, rich, moist, crunchy. You in?
Serves: Serves 12
Ingredients
Cake
- 250g unsalted butter, chopped
- 100g 70% cocoa dark chocolate, chopped
- 280g or 1⅓ cups caster sugar
- 180g or 2 cups organic desiccated coconut
- 130g or 1 cup plain gluten free flour*
- 55g or ½ cup dutch process cocoa
- 2 tsp baking powder
- ¾ cup milk
- 2 eggs
Chocolate Sour Cream Icing
- 150g 70% cocoa dark chocolate, finely chopped
- ¼ cup sour cream
- 2 tbs glucose syrup
1 cup shredded organic coconut to decorate
* I use Bob's Red Mill 1 to 1 plain baking flour
Instructions
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Conventional Method
- Preheat oven to 180c.
- Grease a 25cm bundt tin with butter and dust with cocoa to prevent cake from sticking.
- 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 bundt tin and bake for 40 min or until skewer comes out clean.
- Toast coconut chips for 5 minutes in the oven until golden.
- To make chocolate icing place sour cream in saucepan and heat until it simmers. Remove from heat and add chocolate and glucose syrup. Sit for 5 min. Stir until just combined to avoid splitting.
- Pour icing over cake and sprinkle with toasted coconut.
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Thermomix Method
- Preheat oven to 180c.
- Grease a 25cm bundt tin with butter and dust with cocoa to prevent cake from sticking.
- 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 tin and bake for 40 min or until skewer comes out clean.
- 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 mix 3 min/50C/speed 3. Scrape down sides of bowl halfway through mixing.
- Pour icing over cake and sprinkle with toasted coconut.
