This coconut and dark chocolate cake is the perfect dessert for anyone looking for an explosion of flavor and a unique texture, almost like a brownie but with the exotic touch of shredded coconut. The peculiarity of this recipe is the total absence of flour, which makes it naturally gluten-free and incredibly moist inside. The pairing between the intensity of dark chocolate and the aromatic note of coconut creates an irresistible contrast, ideal to serve as a dessert or for an energizing snack. Making this chocolate cake is very easy and requires a few steps, perfect to pop in the oven while you enjoy a moment of relaxation. Follow my technical tips to obtain a cake with a crisp surface and a gooey center!
If you love coconut desserts try the flourless ricotta and coconut cake, the coconut bombs, the coconut loaf cake or the Brazilian coconut and chocolate cake.
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OTHER CHOCOLATE DESSERTS
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Cooking time: 40 Minutes
- Portions: 6People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for your coconut and chocolate cake
- 2 eggs
- 7 tbsp butter
- 3.5 oz dark chocolate
- 1/2 cup granulated sugar
- 2 tbsp unsweetened cocoa powder
- 1 3/4 cups shredded coconut (desiccated)
- 1 pinch salt
- 1 tsp vanilla extract
Steps to prepare the coconut and dark chocolate cake
Start by roughly chopping the dark chocolate with a knife. Transfer it to a heatproof bowl together with the butter cut into cubes. Melt everything in a bain-marie, taking care that the water never touches the bottom of the bowl, or use the microwave in 30-second intervals, stirring each time. Once you have a smooth, shiny and homogeneous mixture, set it aside and let it cool to room temperature. This step is essential: if the chocolate is too hot, it could cook the eggs in the next step and compromise the structure of your homemade cake.
In a large bowl, break the 2 eggs and add the sugar. Using electric beaters on the highest speed, work the mixture for at least 5-8 minutes, until it becomes light, thick and very frothy. At this point, pour the chocolate and butter mixture (now lukewarm) in a thin stream, continuing to mix with the beaters on low speed. The air incorporated by the eggs will give the coconut and chocolate cake that internal softness that contrasts magnificently with the typical graininess of the coconut, making each bite an unforgettable sensory experience.
Add the shredded coconut, the previously sifted unsweetened cocoa powder (to avoid lumps), the vanilla extract and a pinch of salt to the mixture. Switch to using a spatula or a wooden spoon, making circular motions from bottom to top. You will notice the batter will become quite dense and textured: this is perfectly normal, as the desiccated coconut will absorb the liquid portion of the eggs and butter. Make sure the cocoa is evenly distributed and there are no dry pockets of coconut so you obtain a uniform brown color throughout your flourless cake.
Line a cake pan with parchment paper (preferably 8–8.5 inches in diameter to get a nice tall cake). Pour in the batter and level the surface with a spatula. Bake in a preheated conventional oven at 356°F, placing the pan on the middle-lower rack. Bake for 40-45 minutes, monitoring the surface: it should become slightly crisp but not burn. Once out of the oven, do not try to remove the chocolate cake from the pan until it is completely cold. Being flourless, the structure is very fragile when hot and needs cooling to stabilize and become neat when sliced.
Tips for perfect results
Quality of the chocolate: As it is the main ingredient, use a good quality dark chocolate. A cocoa content between 55% and 70% will give the best balance between sweetness and intensity.
Finely shredded coconut: Make sure the coconut is finely grated. If the pieces are too large, the cake will tend to crumble more easily when sliced.
Don’t overwhip after adding the chocolate: Once the fat (butter and chocolate) has been added to the eggs, work the batter as little as possible to avoid deflating the air you incorporated initially.
Fun variations
Orange center: Add the grated zest of one organic orange together with the vanilla. The chocolate and orange pairing is a classic that pairs wonderfully with the exotic note of coconut.
Crispy notes: Fold in 50 g (about 1.75 oz) of coarsely chopped toasted hazelnuts into the batter before baking to add a different crunchy texture.
Serve with a sauce: Accompany each slice with a spoonful of unsweetened whipped cream or a tart raspberry coulis to contrast the richness of the chocolate.
Storage
In the refrigerator: Given the presence of butter and eggs and the moisture from the coconut, this cake keeps very well in the fridge for 4-5 days, becoming almost like a giant truffle.
At room temperature: Under a glass dome it lasts about 2-3 days. If the temperature at home is high, prefer refrigeration to prevent the butter from altering the flavor.
Freezing: You can freeze the cake already sliced. Let it thaw in the fridge overnight or microwave it for 15 seconds to restore its melt-in-the-mouth texture.
Now it’s your turn!
This coconut and dark chocolate cake is the ideal solution for those who want an impressive dessert that’s very easy to make. It’s dense, aromatic and satisfies every chocolate craving.
How do you prefer to serve it? Do you like the idea of decorating it with more shredded coconut on top or would you prefer a glossy cocoa glaze? Let me know in the comments if the “fudgy” texture has won you over and if it has become your new favorite cake for special occasions!
FAQ (Questions and Answers)
Can I replace the butter?
Yes, you can use coconut oil (in the same quantity) to further enhance the exotic flavor, or a neutral-tasting seed oil, although butter provides the best structure for this type of cake.
Why did the cake remain low?
It’s normal! Being a flourless cake and without leavening agent, it won’t rise much in height. Its charm lies precisely in its dense and compact texture.
What do I do if the chocolate separates from the butter while melting?
Add a teaspoon of warm milk and whisk vigorously; the emulsion should come back together and be ready to be combined with the eggs.
