Okay. So I’ve baked loads of chocolate coconut cakes in my time as these are two of my all time favourite gluten free ingredients. Of all my chocolate coconut baked treats I can honestly say this is the tastiest, most insanely delicious chocolate coconut cake I have ever created. Imagine super moist gluten free chocolate cake smothered in a glossy rich chocolate sour cream frosting topped with toasted shredded coconut that adds the most exciting textural crunch to every bite. What makes it even more appealing is this cake is incredibly easy to make. If you only bake one chocolate coconut cake in your lifetime this must be it!
I encourage you to only purchase organic desiccated or shredded coconut from either a health food store, specialty grocer or the health food aisle of your local supermarket. The taste, aroma and texture are far superior to cheaper alternatives that suspiciously taste like cardboard and have many hidden nasty additives. Perform a side by side comparison at home yourself and you will immediately taste and feel the difference.
I have used dutch process cocoa because I love the dark intensity and richness of this cocoa but if you only have natural cocoa or raw cacao in the pantry it’s fine to use these instead. Ensure you dust your greased bundt tin with cocoa to stop the cake from sticking to the grooves. You don’t want that disaster! The cocoa dusting also creates a beautiful dark chocolate crust on the cake when turned out.
Glossy, rich, moist, crunchy. You in?
- Cake
- 250g unsalted butter, chopped
- 100g 70% cocoa dark chocolate, chopped
- 280g or 1⅓ cups caster sugar
- 180g or 2 cups organic desiccated coconut
- 130g or 1 cup plain gluten free flour*
- 55g or ½ cup dutch process cocoa
- 2 tsp baking powder
- ¾ cup milk
- 2 eggs
- Chocolate Icing
- 150g 70% cocoa dark chocolate, finely chopped
- ¼ cup sour cream or pure cream**
- 2 tbs glucose syrup
- 1 cup shredded organic coconut to decorate
- * I use Bob's Red Mill 1 to 1 plain baking flour
- **Sour cream results in a thicker and richer frosting whilst pure cream results in a thinner frosting
- Preheat oven to 180c.
- Grease a 25cm bundt tin with butter and dust with cocoa to prevent cake from sticking.
- Place butter and chocolate in a heatproof bowl and melt in the microwave. Add all remaining ingredients and beat to combine with electric mixer.
- Pour cake batter into bundt tin and bake for 40 min or until skewer comes out clean.
- Toast coconut chips for 5 minutes in the oven until golden.
- To make chocolate icing place sour cream in saucepan and heat until it simmers. Remove from heat and add chocolate and glucose syrup. Sit for 5 min. Stir until just combined to avoid splitting.
- Pour icing over cake and sprinkle with toasted coconut.
- Preheat oven to 180c.
- Grease a 25cm bundt tin with butter and dust with cocoa to prevent cake from sticking.
- Place butter and chocolate in Thermomix bowl and melt 4 min/50C/speed 4. Add all remaining ingredients and mix 30 sec/speed 5. Scrape down sides of bowl halfway.
- Pour cake batter into a greased bundt tin and bake for 40 min or until skewer comes out clean.
- Toast coconut chips for 5 minutes in 180C oven until golden.
- To make chocolate icing place chocolate, sour cream and glucose syrup in Thermomix bowl and mix 3 min/50C/speed 3. Scrape down sides of bowl halfway through mixing.
- Pour icing over cake and sprinkle with toasted coconut.
YUM this cake looks GLORIOUS! Chocolate and coconut are meant to be together!
Could not agree more Bethany!!
This cake is beautiful! I love that you’ve combined chocolate and coconut together in this cake. It sounds insanely delicious!
Thanks Kristine. Enjoy.
This looks delicious! Chocolate and coconut are perfect together. I love the shape of this too, so beautiful!
Thanks Christine.
Hi.
How can i sustitute de sugar for coconut sugar or stevia??
You can replace the sugar with both of those. Coconut sugar is not as sweet so I would replace with the same weight of sugar and then just taste as you go and adjust accordingly until desired sweetness is achieved. Good luck!
That looks so amazing!! I MUST try this recipe! But I wasn’t sure—what is glucose syrup? Is this like corn syrup? And I think caster sugar is like granulated sugar? Can’t wait to try this! Thank you for sharing it with us!
Hi Liz
You can find glucose syrup in the baking aisle. Yes it is similar to corn syrup. Caster sugar is fine granulated sugar. I’m guessing you live overseas?
I’m Just wondering if any one has made this Dairy Free also and what your tips are?
Hi Gwen
If you would like to make the cake dairy free may I suggest the following replacements – light olive oil for butter and coconut cream for regular cream. That should do it. Enjoy!
Hi, it is difficult to get good gluten-free flour where I live. Could I replace it with almond flour?
Yes you could but almond flour has a higher fat content so reduce the butter by about 30%.
Hi Helen, I have a friend who is lactose intolerant. Could you use coconut milk and coconut cream instead or milk and cream?
Yes absolutely.