When it comes to sweets there are a few things I cannot live without. As many of you know, one of them is lemons. Tied for first place alongside lemons is coconut.
When I saw this recipe featured in Bon Appetit magazine I knew I had to replicate it. Not just for my love of coconut, but for my love of Mounds chocolate bars as well, as this cake was beautifully studded with chunks of bittersweet chocolate.
But this cake did more than just help me indulge in my love of coconut and Mounds. It was dense and moist without being heavy. The bittersweet chocolate gave it right amount of sweetness. And if you are a chocolate addict, go crazy and add more. Between the chocolate chunks and toasted coconut on top, the texture of this cake was like a little party in my mouth.
As if all of this wasn’t enough, the touch of orange zest warmed up your mouth with every bite. This is certainly not your everyday cake; but something for when you are craving more than just yellow cake with chocolate frosting.
And it was a wonderful end to my first Valentine’s as a married woman.
Coconut Cales with Chocolate Chunks and Coconut Drizzle
For the Cake
1 3/4 cups unbleached white flour
2 teaspoons baking powder
1 teaspoon salt
1 cup unsweetened shredded coconut
3/4 cup sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup unsweetened coconut milk
6 ounces semisweet chocolate, roughly chopped (or 9 ounces if you are a chocolate lover)
1/2 cup sweetened flaked coconut, or 1/2 cup unsweetened shredded coconut tossed with 1 teaspoon agave until all coconut is coated and ever so slightly damp
For the Coconut Drizzle
3/4 cup powdered sugar, sifted
2-3 tablespoons unsweetened coconut milk
1/2 teaspoon vanilla extract
Preheat oven to 350. Butter and flour a 9 inch spring-form cake pan. Sift flour, baking powder and salt into a medium-sized bowl. Stir in 1 cup coconut. Set aside. In the bowl of a stand mixer fitted with a paddle attachment cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Beat in vanilla. Add dry ingredients in 3 additions, alternating with coconut milk in 2 additions, mixing until just combined with each addition. Fold 3 ounces of the chocolate chunks into batter using a rubber spatula. (I didn't pay close attention to the recipe and dumped all the chocolate at this point. Which is why the top of my cake doesn't have chunks and chocolate shavings instead.) Pour batter into prepared pan and smooth top with spatula. Sprinkle remaining 3 ounces of chocolate as evenly as you can on top of the batter, top with 1/2 cup of coconut. Bake for 60-70 minutes. Check cake at around 40 minutes. If it looks like it is browning too quickly, place a foil tent over the pan. Remove cake from oven when a tester placed in the center of the cake comes out clean. Let cool for at least 30 minutes before removing from pan. Cool completely before cutting.
Whisk together sugar, vanilla extract and 2 tablespoons of coconut milk. Add more coconut milk as needed until mixture is pourable.