Chocolate Toasted Coconut Cake Gluten Free
Ingredients
  • 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
Instructions
Conventional Method
  1. Preheat oven to 180c.
  2. Grease a 25cm bundt tin with butter and dust with cocoa to prevent cake from sticking.
  3. Place butter and chocolate in a heatproof bowl and melt in the microwave. Add all remaining ingredients and beat to combine with electric mixer.
  4. Pour cake batter into bundt tin and bake for 40 min or until skewer comes out clean.
  5. Toast coconut chips for 5 minutes in the oven until golden.
  6. 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.
  7. Pour icing over cake and sprinkle with toasted coconut.
Thermomix Method
  1. Preheat oven to 180c.
  2. Grease a 25cm bundt tin with butter and dust with cocoa to prevent cake from sticking.
  3. 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.
  4. Pour cake batter into a greased bundt tin and bake for 40 min or until skewer comes out clean.
  5. Toast coconut chips for 5 minutes in 180C oven until golden.
  6. 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.
  7. Pour icing over cake and sprinkle with toasted coconut.
Recipe by Helen Tzouganatos at https://helentzouganatos.com/chocolate-toasted-coconut-cake-gluten-free-recipe/