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Coconut Cake With Chocolate Chunks and Coconut Drizzle Recipe

Coconut Cake With Chocolate Chunks and Coconut Drizzle Recipe

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Coconut Cake With Chocolate Chunks and Coconut Drizzle

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Ingredients:

Serving

1 3/4 cups all-purpose flour
2 tsp baking powder
1 tsp fine sea salt
1 cup unsweetened dried shredded coconut
3/4 cup sugar
1/2 cup unsalted butter, room temperature
2 tsp packed finely grated orange peel
2 large eggs
1 tsp vanilla extract
1 cup canned unsweetened coconut milk
6 oz bittersweet chocolate candy bars, broken into 1/2-inch irregular pieces, divided (do not exceed 61% cacao)
1/2 cup sweetened flaked coconut
3/4 cup powdered sugar
2 tbsp canned unsweetened coconut milk (or more )
1/2 tsp vanilla extract
vanilla ice cream

Directions:

CAKE.
Preheat oven to 350°F Generously butter 9-inch-diameter cake pan with 2-inch-high sides; dust pan with flour, shaking out excess. Sift 1 3/4 cups flour, baking powder, and sea salt into medium bowl. Stir in unsweetened shredded coconut and set aside. Using electric mixer, beat sugar, butter, and orange peel in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture in 3 additions alternately with coconut milk in 2 additions, beating just until blended after each addition. Fold in half of bittersweet chocolate pieces. Spread batter evenly in prepared cake pan. Sprinkle remaining chocolate pieces over batter, then sprinkle with sweetened flaked coconut.
Bake cake until golden and tester inserted into center comes out clean, tenting with sheet of foil if coconut atop cake is browning too quickly, 60 to 70 minutes. Transfer cake to rack and cool in pan 45 minutes.
COCONUT DRIZZLE.
Whisk powdered sugar, 2 tablespoons unsweetened coconut milk, and vanilla in small bowl to blend well, adding more coconut milk by 1/2 teaspoonfuls until mixture is thin enough to drizzle over cake.
Carefully run small knife around sides of cake to loosen. Invert cake onto platter, then carefully invert again onto another platter, coconut side up. Using small spoon, drizzle powdered sugar mixture decoratively over cake. Cool cake completely on platter. DO AHEAD Cake can be made up to 1 day ahead. Cover cake and let stand at room temperature.
Cut cake into wedges and serve with vanilla ice cream.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	621.41 Kcal (2602 kJ)
Calories from fat	283.4 Kcal
		% Daily Value*
Total Fat	31.49g	48%
Cholesterol	61.6mg	21%
Sodium	676.38mg	28%
Potassium	811.06mg	17%
Total Carbs	79.76g	27%
Sugars	48.53g	194%
Dietary Fiber	1.88g	8%
Protein	6.83g	14%
Vitamin C	0.8mg	1%
Vitamin A	0.1mg	4%
Iron	1.4mg	8%
Calcium	78.8mg	8%

Amount Per 100 g
Calories	398.96 Kcal (1670 kJ)
Calories from fat	181.95 Kcal
		% Daily Value*
Total Fat	20.22g	48%
Cholesterol	39.55mg	21%
Sodium	434.26mg	28%
Potassium	520.72mg	17%
Total Carbs	51.21g	27%
Sugars	31.16g	194%
Dietary Fiber	1.21g	8%
Protein	4.39g	14%
Vitamin C	0.5mg	1%
Vitamin A	0.1mg	4%
Iron	0.9mg	8%
Calcium	50.6mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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