Silky Flourless Chocolate & Coconut Cake
A rich and decadent flourless chocolate cake with a hint of tropical coconut. Perfect for gluten-free and chocolate lovers, this cake is an exquisite blend of creamy chocolate and toasted coconut flakes, making it an irresistible dessert for any occasion.
Prep time: 15 minutesCook time: 30 minutesServes: 8
Ingredients
8 oz dark chocolate
1 cup unsalted butter
1 cup granulated sugar
5 large eggs
1 tsp vanilla extract
1/4 cup unsweetened cocoa powder
1/2 cup unsweetened shredded coconut
1/4 tsp salt
Instructions
1. Preheat the oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a medium saucepan, melt the dark chocolate and butter over low heat, stirring until smooth.
3. Remove from heat and whisk in the sugar, then allow to cool slightly.
4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Stir in the vanilla extract and salt.
6. Sift the cocoa powder over the batter and fold in gently until combined.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Sprinkle the shredded coconut evenly over the top of the batter.
9. Bake for 25-30 minutes, or until the edges are set and the center is just firm to the touch.
10. Allow the cake to cool in the pan on a wire rack before serving.
Storage
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
Reheating
To reheat, warm individual slices in the microwave for 10-15 seconds or serve at room temperature.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
