The flourless coconut and chocolate cake is a dessert with bold character and a moist, enveloping texture, perfect to enjoy in slices at any time of day. The intensity of the dark chocolate blends with the sweetness of coconut, creating a balance of flavors that wins over at the first bite. Flourless, but with a compact and rich structure, this cake is ideal for those looking for a simple-to-make dessert, full of personality. If you love coconut desserts, try the flourless ricotta and coconut cake, also the coconut and mascarpone bites, the coconut plumcake or the Brazilian coconut and chocolate cake.
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OTHER CHOCOLATE DESSERTS
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Preparing the Flourless Coconut and Chocolate Cake
- 2 eggs
- 7 tbsp butter
- 3.5 oz dark chocolate
- 0.5 cup sugar
- 2 tbsp unsweetened cocoa powder
- 1.75 cups shredded coconut
- 1 pinch salt
- 1 tsp vanilla extract
Tools
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- Electric Mixer
- Manual Whisk
- Cake Pan 7 inches
Steps for Preparing the Flourless Coconut and Chocolate Cake
Coarsely chop the dark chocolate. Place it in a bowl with the butter and melt over a double boiler or in the microwave. Stir until you get a homogeneous mixture and let it cool.
Break the eggs. Add the sugar and beat with an electric mixer until they become light and fluffy. Add the chocolate mixture and stir. Mix in the coconut, vanilla extract, sifted cocoa powder, and salt. Stir until you get a homogeneous mixture.
Line a cake pan with parchment paper. Pour the mixture. Bake in a preheated, static oven, on the lower-middle rack, and cook at 356°F (180°C) for 40-45 minutes. Let cool and serve.
Storage
Store for two or three days under a glass dome.
