This is a no-fuss, simple one layer cake – perfect for those times when you want cake but don’t want to mess with lots of layers, fillings, and frostings. It has so much going on you won’t miss any of those things, promise! The coconut flavor in the cake comes not only from the shredded coconut mixed into the batter and sprinkled on top, but also from the use of coconut milk in the cake itself. Oh, and there’s also the coconut glaze drizzled over the finished cake as well. It’s pretty much a coconut lover’s dream! Chocolate chunks are distributed throughout the cake and on top so it’s not lacking in that department either. The combination is very reminiscent of Mounds Bars, so good!
By Tracey
Chocolate Chunk Coconut Cake with Coconut Drizzle
adapted from Bon Appetit
Ingredients:
Cake
- 1 3/4 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups sweetened shredded coconut, divided
- 3/4 cup sugar
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 2 large eggs, at room temperature
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon coconut extract
- 1 cup canned unsweetened coconut milk (light is fine)
- 6.5 oz chocolate chunks, divided
Coconut Drizzle
- 3/4 cup confectioners’ sugar
- 2 tablespoons canned unsweetened coconut milk (light is fine)
- 1/2 teaspoon vanilla extract
Directions:
Preheat oven to 350 F. Butter and flour the bottom and sides of a 9-inch springform pan (a regular 9-inch cake pan should be fine if you don’t have a springform – just make sure the sides are at least 2″ high).
In a medium bowl, whisk together the flour, baking powder, and salt. Add 1 cup of the coconut and toss to combine. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes, stopping to scrape the sides of the bowl once or twice. Add the eggs one at a time, beating well after each addition, then stir in the vanilla and coconut extracts. With the mixer on low, alternately add the dry ingredients in three additions, and the coconut milk in two, beginning and ending with the dry ingredients, and beating just until combined. Use a rubber spatula to fold in 3.5 oz of the chocolate chunks.
Transfer the batter to the prepared cake pan and spread in an even layer. Distribute the remaining chocolate chunks evenly over the surface of the batter, then sprinkle the remaining 1/2 cup of coconut on top. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. You might need to tent the pan with aluminum foil to keep the coconut on top of the cake from burning – I tented my cake at about 35-40 minutes.
Remove the cake to a wire rack and allow to cool completely in the pan. If you used a springform pan, remove the sides of the pan (or if you used a traditional cake pan, turn the cake out of the pan then flip it back over so the coconut is on top).
To make the drizzle: Whisk together the confectioners’ sugar, coconut milk, and vanilla in a small bowl. Drizzle over the surface of the cooled cake. (I didn’t use all of the glaze, but it’s up to you how much you want to use.) Allow the glaze to set for a few minutes before slicing and serving the cake.
