Flourless Chocolate Coconut Cake: Indulge in Pure Delight
Experience the heavenly Flourless Chocolate Coconut Cake, a gluten-free delight that melds rich chocolate and coconut in a simple, quick recipe.
Equipment
- 9-inch round cake pan
- - Heatproof bowl
- Mixing bowl
- Spatula
- Whisk
Ingredients
For the Cake
- ½ cup unsalted butter softened
- 1 cup semisweet chocolate chips can substitute with dark chocolate
- 1 cup granulated sugar can substitute with coconut sugar
- 4 large eggs room temperature
- 1 cup unsweetened shredded coconut toasted
- 1 pinch kosher salt
- 1 teaspoon pure vanilla extract
- 2 tablespoons cocoa powder optional for dusting
For Serving
- to taste flaky sea salt optional
- to taste crème fraîche or unsweetened whipped cream
Instructions
Instructions
- 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.
Notes
Ensure ingredients are at room temperature for the best results. Cool the cake in the pan before transferring to avoid breaking.