There’s something extraordinary about the allure of chocolate, especially when it’s wrapped in the embrace of coconut. I discovered this Flourless Chocolate Coconut Cake during a joyful weekend of experimenting in the kitchen. At first glance, it may seem like an elaborate dessert, but don’t let its impressive appearance fool you—this cake comes together in a mere 20 minutes!
Perfectly gluten-free and a delightful choice for Passover, this cake has a dense, gooey center reminiscent of molten chocolate lava. Topped with lightly toasted coconut, each bite provides a satisfying contrast between rich chocolate and a hint of chewy texture. Whether you’re hosting an elegant dinner party or simply indulging on a quiet night at home, this dessert is bound to wow your guests and elevate any occasion. Join me in creating a delectable dessert that celebrates both flavor and ease!
Why is Flourless Chocolate Coconut Cake irresistible?
Decadent Delight: This cake is a chocolate lover’s dream, with a rich, gooey center that melts in your mouth.
Quick to Make: In only 20 minutes of prep time, you can create a show-stopping dessert.
Gluten-Free Goodness: Perfect for Passover or anyone avoiding gluten without compromising on taste.
Versatile Varieties: Adapt it to your preferences—swap coconut for nuts or try a dairy-free twist!
Feast for the Eyes: The beautiful cracked top and cocoa dusting make it as stunning as it is delicious.
Whether you’re celebrating a special occasion or enjoying a cozy night in, this cake is sure to impress.
Flourless Chocolate Coconut Cake Ingredients
For the Cake
• Unsalted Butter – Adds richness and moisture; ensure it’s softened for easy mixing.
• Semisweet Chocolate Chips – Provides the base chocolate flavor; swap with dark chocolate for a deeper taste.
• Cocoa Powder – Enhances the chocolate flavor; it’s optional for dusting before serving.
• Large Eggs – Essential for structure and leavening when whipped; best at room temperature for optimal incorporation of air.
• Granulated Sugar – Sweetens the cake and aids in creating a stable texture; can be replaced with coconut sugar for a more natural sweetener.
• Kosher Salt – Balances the sweetness and intensifies flavor; regular salt can be used if kosher isn’t available.
• Pure Vanilla Extract – Adds depth of flavor; avoid imitation vanilla for the best results.
• Unsweetened Shredded Coconut (toasted) – Contributes texture and a hint of coconut flavor; finely shredded coconut can be used for a subtler taste or omit entirely.
For Serving
• Flaky Sea Salt – Optional topping for an added flavor contrast that enhances the cake’s richness.
• Crème Fraîche – Complements sweetness and adds a creamy finish; unsweetened whipped cream serves as a great substitute if desired.
Indulge in the beauty and flavor of this Flourless Chocolate Coconut Cake that promises to enchant with every bite!
How to Make Flourless Chocolate Coconut Cake
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with unsalted butter, ensuring it’s thoroughly coated for easy release after baking.
Melt together 1 cup of semisweet chocolate chips and ½ cup of unsalted butter in a heatproof bowl set over simmering water, stirring continuously until smooth. Let cool for around 5 minutes.
Whip 4 large eggs and 1 cup of granulated sugar in a large mixing bowl for about 10 minutes. Look for a pale, fluffy mixture that resembles marshmallow fluff, indicating it’s ready for the next step.
Fold the cooled chocolate mixture into the egg-sugar blend gently, being cautious to avoid deflating the batter. This ensures that your cake remains airy while still rich.
Incorporate 1 cup of unsweetened shredded coconut (toasted) into the batter, mixing just until combined. Pour the luscious batter into the prepared cake pan, smoothing the top with a spatula.
Bake in your preheated oven for approximately 45-50 minutes. The cake is done when the top sounds hollow when tapped and the center still has a slight jiggle.
Cool the cake for at least 15 minutes in the pan before transferring it to a wire rack to cool completely. Once cooled, dust with cocoa powder and serve!
Optional: Serve with a dollop of crème fraîche for an extra touch of creaminess.
Exact quantities are listed in the recipe card below.
What to Serve with Flourless Chocolate Coconut Cake?
Indulge your guests and create a memorable meal by pairing delightful sides and treats with this luscious dessert.
Fresh Berries: A medley of blueberries, strawberries, and raspberries adds a pop of color and a refreshing tang that beautifully complements the rich chocolate.
Vanilla Ice Cream: A classic pairing, a scoop of creamy vanilla ice cream melts into the cake’s gooey center, creating a dreamy combination of flavors and textures.
Espresso or Coffee: The boldness of coffee enhances the chocolate notes in the cake and provides a warm, comforting finish to your meal.
Coconut Whipped Cream: Light and airy, this whipped topping made from coconut cream gives an extra layer of coconut flavor and a delightful creaminess that contrasts with the cake.
Chocolate Sauce: Drizzled over each slice, a rich chocolate sauce amplifies the sweetness and adds a luxurious touch to every bite.
Citrus Salad: A vibrant salad of orange and grapefruit segments offers a zesty balance that cuts through the cake’s heaviness, refreshing the palate.
Flaky Sea Salt: A sprinkle on top of each slice ramps up the flavor, enhancing the sweetness of the cake while providing a delightful crunch.
Mint Tea: This herbal tea serves as a perfect light drink that cleanses the palate and enhances the dessert experience with its aromatic qualities.
Almond Biscotti: Crunchy and lightly sweet, these cookies serve as a delightful side snack that pairs wonderfully with a cup of coffee or tea.
Explore these creative and delectable pairings to elevate your dining experience alongside the Flourless Chocolate Coconut Cake!
Flourless Chocolate Coconut Cake Variations
Feel free to let your creativity run wild with these delightful twists that can enhance this cake’s flavor and texture!
Nutty Option: Replace shredded coconut with chopped walnuts or pecans, adding a satisfying crunch to each bite. The nutty aroma will fill your kitchen, making it even more inviting!
Dark Chocolate Twist: Use dark chocolate instead of semisweet chocolate chips for a richer, more intense flavor profile. This variation is perfect for those who crave a deeper chocolate experience.
Dairy-Free Delight: Substitute unsalted butter with coconut oil and choose non-dairy cream for the topping. Now everyone can indulge in this gourmet dessert without the dairy!
Minty Freshness: Add a few drops of peppermint extract to the batter for a refreshing minty flavor that pairs beautifully with chocolate. Imagine a slice of cake with a cool twist that feels festive and fun!
Citrus Zing: Incorporate the zest of an orange or lemon into the batter for a bright, zesty contrast to the chocolatey richness. This twist will awaken your taste buds and brighten your day!
Spicy Kick: For those who enjoy a bit of heat, add a pinch of cayenne pepper or chili powder to the batter. The subtle spice will enhance those chocolate notes and surprise your guests!
Coconut Creaminess: Instead of crème fraîche, use coconut whipped cream as a topping for a tropical touch that complements the flavors beautifully. Each bite becomes an exotic escapade!
Berry Compote: Serve with a fresh berry compote on the side; the tartness of the berries will balance the cake’s sweetness perfectly. Picture a beautiful contrast of colors and flavors on your plate!
Make Ahead Options
These Flourless Chocolate Coconut Cakes are perfect for those busy weeknights when time is of the essence! You can prepare the batter up to 24 hours in advance—simply mix and cover tightly with plastic wrap before refrigerating. This not only saves time but allows the flavors to meld beautifully while keeping the cake just as delicious. When you’re ready to bake, pour the chilled batter into your prepared pan and bake according to the usual instructions. If you prefer, baked cakes can also be refrigerated for up to 3 days; simply allow them to cool completely and store in an airtight container. Just dust with cocoa powder just before serving to keep that fresh, decadent look!
How to Store and Freeze Flourless Chocolate Coconut Cake
Room Temperature: The cake can be stored at room temperature for up to 3 days. Just make sure to cover it loosely with plastic wrap to maintain moisture.
Fridge: For longer freshness, refrigerate any leftovers in an airtight container. It can last up to 5 days, but is best enjoyed within 3 days for optimal flavor.
Freezer: If you want to enjoy your flourless chocolate coconut cake later, freeze it for up to 3 months. Wrap the cooled cake tightly in plastic wrap and then aluminum foil to prevent freezer burn.
Reheating: When you’re ready to enjoy your cake, thaw in the refrigerator overnight and serve chilled. For a warm delight, reheat slices in the microwave for 10-15 seconds.
Expert Tips for Flourless Chocolate Coconut Cake
Room Temperature Eggs: Ensure your eggs are at room temperature for better volume during whipping, resulting in a lighter texture in your cake.
Gentle Folding Technique: When combining the chocolate with the egg mixture, use a gentle folding motion to keep the batter airy, preventing it from becoming dense.
Monitor Baking Time: Bake until the center is slightly jiggly; overbaking can lead to a dry texture. A cake that’s just set gives that gooey, molten texture.
Cool Properly: Let the cake cool in the pan for at least 15 minutes to prevent it from breaking apart when removed, preserving that artisanal cracked top.
Serve Chilled: For enhanced flavors and a firmer texture, refrigerate the cake overnight before serving; it will slice beautifully and taste divine.
Enjoy your journey with this Flourless Chocolate Coconut Cake and create a memorable dessert experience!
Flourless Chocolate Coconut Cake Recipe FAQs
How do I know if my ingredients are ripe or suitable?
Absolutely! For the best results, ensure your butter is softened to room temperature, as this helps it blend smoothly with the chocolate. If you’re using eggs, it’s ideal for them to be at room temperature too; this allows for better aeration when whipping them. Look for semisweet chocolate chips that are shiny and firm. Avoid any chocolate with a grayish hue, which indicates age.
How should I store leftovers, and how long will they last?
Very! Once your cake has cooled completely, you can cover it loosely and leave it at room temperature for up to 3 days. For longer storage, place it in an airtight container and refrigerate, where it will stay fresh for about 5 days. Just remember, the cake is best enjoyed within 3 days for optimal flavor and texture!
Can I freeze Flourless Chocolate Coconut Cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap, ensuring no air gets in, then encase it in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, just transfer the cake to the refrigerator to thaw overnight.
What should I do if my cake cracks during baking?
Very common! Don’t worry; a cracked top is quite normal for this cake due to steam escaping as it bakes. It adds character! If you want a smoother appearance, avoid overmixing when combining the ingredients, as excessive air can lead to more cracks. As always, cooling the cake in the pan for 15 minutes before transferring it helps maintain its shape.
Is this cake suitable for people with dietary restrictions?
Absolutely! This Flourless Chocolate Coconut Cake is inherently gluten-free, making it a perfect choice for anyone avoiding gluten, including those celebrating Passover. If you need a dairy-free version, simply swap the unsalted butter with coconut oil and choose a dairy-free topping like non-dairy whipped cream. Always check the labels on ingredients to ensure they meet your dietary needs.
What’s the best way to serve this cake for special occasions?
Definitely! A great way to elevate the presentation is by serving it with a generous dollop of crème fraîche or unsweetened whipped cream on the side. For added flair, sprinkle a dash of flaky sea salt on top of the cake – it creates a heavenly contrast with the rich chocolate flavor. Enjoy impressing your guests with this stunning dessert!
Flourless Chocolate Coconut Cake: Indulge in Pure Delight
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with unsalted butter.
- Melt together 1 cup of semisweet chocolate chips and ½ cup of unsalted butter in a heatproof bowl set over simmering water, stirring continuously until smooth. Let cool for around 5 minutes.
- Whip 4 large eggs and 1 cup of granulated sugar in a large mixing bowl for about 10 minutes until pale and fluffy.
- Fold the cooled chocolate mixture into the egg-sugar blend gently.
- Incorporate 1 cup of unsweetened shredded coconut into the batter.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 45-50 minutes. The cake is done when the top sounds hollow when tapped and the center still has a slight jiggle.
- Cool the cake for at least 15 minutes in the pan before transferring to a wire rack to cool completely.
- Dust with cocoa powder and serve, optionally topping with crème fraîche.