Embrace the decadent combination of coconut and dark chocolate in this Chocolate Coconut Cake, reminiscent of the beloved Bounty chocolate bars. This cake features a rich chocolate base, a creamy coconut layer, and a smooth chocolate ganache topping, creating a multi-textured dessert that’s as delicious as it is visually appealing. It’s simple to make and can be prepared in advance, making it perfect for any gathering or special occasion.
Why You’ll Love This:
Chocolate and coconut lovers will find this cake irresistible. The cake base is moist and rich, enhanced by the sweetness and texture of the coconut cream layer, and the smooth chocolate ganache adds a luxurious finish. This cake balances sweetness with the deep, robust flavors of dark chocolate, providing a satisfying dessert that’s not overly sweet.
Perfect Occasion:
This Chocolate Coconut Cake is ideal for celebrations, weekend gatherings, or as a special treat to end a meal on a high note. It’s also great for birthdays or any festive occasion where a standout dessert is called for. Its impressive layers make it a showstopper that’s sure to gather compliments from your guests.
Decoration Tips:
Enhance the cake’s appearance by sprinkling some toasted coconut flakes on top of the ganache for added texture and visual appeal. You might also consider drizzling some melted chocolate in a decorative pattern or adding chocolate curls for an extra touch of elegance. Serve each slice with a dollop of whipped cream or a scoop of coconut ice cream for an extra indulgent experience.
Ingredients:
- 3 eggs
- 80 grams of sugar
- 80 grams of butter
- 200 grams of dark chocolate (90g for the cake, 110g for the ganache)
- 70 grams of flour
- 1 tablespoon of cocoa powder
- 150 grams of sweetened condensed milk
- 150 grams of coconut cream
- 180 grams of shredded coconut
- 100 grams of heavy cream
- 3-4 tablespoons of milk (optional for moistening the cake)
Instructions:
- Make the cake: Whisk the eggs with the sugar, then mix in the melted butter and 90 grams of melted dark chocolate. Stir in the flour and cocoa powder. Pour the batter into a greased 20 cm diameter mold and bake at 180 degrees Celsius for about 20-25 minutes.
- Prepare the coconut cream: Combine the shredded coconut, sweetened condensed milk, and coconut cream.
- Assemble: Once the cake is baked and slightly cooled, poke holes with a toothpick and optionally drizzle with milk. Spread the coconut cream mixture over the cake, pressing down with a spoon to compact it. Refrigerate for 30 minutes while you prepare the ganache.
- Make the ganache: Chop the remaining 110 grams of chocolate into small pieces. Heat the heavy cream until hot but not boiling, then pour over the chocolate. Stir until the chocolate is completely melted. Pour the ganache over the coconut layer.
- Chill: Refrigerate the cake for at least 2 hours to set the ganache.
Enjoy this luxurious Chocolate Coconut Cake, a perfect blend of rich chocolate and exotic coconut that promises a deliciously memorable dessert experience!
