Best Flourless Chocolate Coconut Cake Recipe

PICTURED: ERIK BERNSTEIN; FOOD STYLING: ERIKA JOYCE

Say hello to the most decadent flourless chocolate cake, enhanced with fragrant toasted coconut in the batter and on top. Because it’s grain-free, this cake is perfect for Passover celebrations. You can also serve it for a Mother’s Day brunch or to top off a casual dinner. In fact, anytime you need a last-minute gluten-free dessert for friends, this cake fits the bill.

Although it only takes 20 minutes to put this chocolate cake in the oven, it is worthy of any celebration. The center is dense with gooey chocolate and toasted coconut, which adds flavor and chewy texture. Beyond the addition of coconut, this is a classic flourless cake made with butter, chocolate, and eggs. You’ll be whipping air into the eggs for 10 minutes to add structure to the batter, but not so much that the cake is crumbly and dry. Indeed, the middle of this cake is melting when it comes out.

Don’t be surprised when you see cracks on top of the cake – this is normal with flourless cakes, as the steam causes the batter to puff up during baking. When the temperature cools, it will collapse, creating the signature cracks. Covered with a layer of cocoa powder, the result is beautifully artistic.

A pinch of flaky sea salt and a dollop of fresh cream on top balance out the sweetness of the cake. It’s a sophisticated, smart and, above all, easy chocolate dessert. If you don’t like the sour taste of fresh cream, serve it with unsweetened whipped cream.

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Yields:

8 – 12

Preparation time:

0

hours

20

minutes

Total time:

2

hours

ten

minutes

12 c.

(1 1/2 sticks) unsalted butter, plus more for the pan

10oz.

semi-sweet chocolate chips

1 tbsp.

cocoa powder, plus more for garnish

1 1/4 tsp.

Granulated sugar

1 C.

pure vanilla extract

1 ea.

unsweetened shredded coconut, toasted

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  1. Preheat the oven to 325°. In a small saucepan over low heat, melt the butter. Once melted, turn off the heat and add the chocolate chips. Whisk to combine. (The residual heat should be enough to melt the chips, but if not, return to low heat and continue whisking until smooth and shiny.) Let cool.
  2. Coat a 9-inch springform pan with a generous amount of butter. Line the bottom of the pan with parchment paper and butter the parchment paper. Sift 1 tablespoon of cocoa powder evenly over the bottom and sides of the pan. Tap sides of pan to even out.
  3. In the bowl of a stand mixer, combine the eggs, sugar, kosher salt, vanilla, and ½ cup coconut. Beat on low for 1 minute, then on high for about 10 minutes, or until texture resembles marshmallow fluff. Remove the bowl from the mixer and gently stir in the melted chocolate until completely incorporated.
  4. Scrape batter into pan and tap pan on counter several times to remove air bubbles. Place the pan on a rimmed baking sheet and bake for 45-50 minutes, or until firm to the touch. (The top of the cake should sound hollow when tapped.) Sprinkle the top with the flaky sea salt. Transfer the mold to a wire rack and let cool for 1 hour.
  5. Once cooled, run a knife around the sides of the pan to release the cake. Dust with cocoa powder, slice and serve each piece with a dollop of fresh cream and a generous sprinkle of grated coconut.

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flourless chocolate coconut cake

PICTURED: ERIK BERNSTEIN; FOOD STYLING: ERIKA JOYCE

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