Coconut Chocolate Cake Recipe
Serves 24
30 mins prep
55 mins cook
85 mins total
This coconut chocolate cake has two layers - a moist chocolate base topped with a soft, chewy coconut layer that is crisp and golden on the outside. It’s like a coconut macaroon crowning a rich chocolate cake.
Cake Batter
Decoration
Prep: Preheat oven to 350°F. Generously grease a 10-inch Bundt pan with softened butter, then dust it with flour. Shake off any excess flour and set aside.
Egg White Coconut Batter
In a mixing bowl, use a hand mixer (or stand mixer with a whisk attachment) to beat the egg whites and a pinch of salt at the highest speed until stiff peaks form, so that a knife cut remains visible. Gradually add 1 cup of sugar while continuing to beat at high speed. Once stiff peaks form, stir in 1 teaspoon vanilla sugar and desiccated coconut. Transfer the mixture into the prepared Bundt pan, spreading it evenly with a rubber spatula.
Chocolate Cake Batter
In a separate mixing bowl, whip the softened butter at high speed with a hand mixer (or stand mixer with a paddle attachment) until smooth. Gradually add the remaining sugar, vanilla, and a pinch of salt, beating until creamy. Add the egg yolks one at a time, beating after each addition, until the mixture becomes light and fluffy. This should take about [timer minutes=5]5 minutes[/timer].
In a small bowl, combine flour, cocoa powder and baking powder. Add this dry mixture to the creamed butter in two batches, alternating with milk. Beat at medium speed, scraping the bottom of the bowl to avoid leaving any unincorporated flour. The batter should have a fluffy, creamy and slow-dropping consistency.
Tip: Do not over-mix the batter.
Gently spread the chocolate batter over the egg white-coconut mixture in the Bundt pan, using a spatula to smooth it evenly.
Baking
Place the Bundt pan on the center rack of the preheated oven. Bake for about [timer minutes=55]55 minutes[/timer], or until a cake tester or toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for about [timer minutes=10]10 minutes[/timer]. Use a rubber spatula to gently loosen the cake from the pan before inverting it onto a cooling rack. Allow the cake to cool completely before decorating.
Decoration
Prepare two paper piping cones, filling one with finely chopped white baking chocolate and the other with dark chocolate. Microwave each cone in 15-second intervals until the chocolate melts.
Fold the top of the cone to seal it, then snip a small corner at the tip. Squeeze the cones and drizzle the melted chocolates alternately over the cooled cake. Let the glaze set before serving. Optionally, sprinkle the cake with dried coconut flakes.