On the weekend it was my nana’s 91st birthday, our family visited her for lunch and I decided to bake her a cake for the occasion.
I decided on a chocolate cake that is infused with coconut, spread with a chocolaty frosting and sprinkled with organic coconut. I chose a chocolate cake because my nana loves sweet treats, namely chocolate (well, we are related after all!).
I found the cake to be really moist and the chocolate mixed with the coconut flavour to be delish. No one would know it was gluten free, corn free and egg free! The teaspoon of coffee in the cake mixture helps enhance the dark flavour of the chocolate.
You could use coconut essence in place of the vanilla essence if you wanted a more intense coconut flavour. I wouldn’t mind trying this, but had no coconut essence at home, so maybe next time 😉
Chocolate Coconut Cake Recipe
- 125g butter, softened
- 1 cup caster sugar
- 1/2 teaspoon vanilla essence
- 2 tablespoons ground flax seed
- 1 1/2 cups of my gluten-free raising flour blend (found here)
- 1/4 cup + 1 tablespoon raw cocao powder (can use cocoa powder instead)
- 1/2 cup desiccated coconut
- 1 cup milk + 1tsp coffee dissolved
- Chocolate buttercream
- 200g butter, chopped
- 200g dark chocolate, chopped
- Shredded Coconut to serve
- Preheat oven to 180°C/160°C fan-forced. Grease a 6.5cm-deep, 20cm (base) round cake pan. Line with baking paper.
- Mix the 2 TBS of ground flax seed with 6 TBS of water. Set aside.
- Mix the tsp of coffee in a little bit of hot water to dissolve. Add to milk and set aside.
- Using an electric mixer, beat butter, sugar and vanilla essence until fluffy. Add half the flax seed mixture. Beat well. Add the remaining half of the flax seed mixture.
- Sift half the flour and half the cocoa over butter mixture. Add half the coconut. Stir to combine. Add half the coffee-infused milk. Stir to combine. Repeat with remaining flour, cocoa, coconut and milk. Spoon into prepared pan. Smooth top. Bake for 50-55 minutes or until a skewer inserted in the centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.
- Make Chocolate buttercream: Place butter and chocolate in a glass or ceramic bowl over a saucepan of simmering water. Stir until smooth. Cool to room temperature. Beat mixture with a wooden spoon until thick and spreadable (I put mine in the freezer for about 20 minutes, stirring occasionally, to make the process quicker!)
- Using a serrated knife, cut cake in half crossways. Place bottom of cake on a plate. Spread with buttercream. Sandwich with cake top. Spread remaining buttercream on top. Sprinkle with coconut and serve!