This Silky Flourless Chocolate & Coconut Cake is a rich, indulgent treat that's perfect for any occasion. With a decadent chocolate base and a hint of coconut, it’s a delightful twist on a classic dessert that’s both gluten-free and irresistibly smooth.
Dark chocolate is the star here, providing deep, rich flavor. Use a good quality chocolate for the best results. Butter adds richness and a silky texture, while the granulated sugar sweetens the cake and helps achieve that perfect balance. The eggs are crucial for structure, binding everything together without the need for flour. Add a splash of vanilla extract for warmth and depth. The unsweetened cocoa powder intensifies the chocolate flavor. Shredded coconut gives a subtle tropical flair, and a pinch of salt enhances all the flavors.
This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For a more decadent experience, drizzle with a bit of melted chocolate or a sprinkle of sea salt for contrast.
Start by preheating your oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper to ensure easy removal. Next, in a medium saucepan over low heat, gently melt the dark chocolate and butter together. Stir frequently to create a smooth, velvety mixture without scorching the chocolate.
Once melted, remove the saucepan from the heat and whisk in the sugar. Let this mixture cool slightly — you don’t want to scramble the eggs when you add them. Now, beat in the eggs one at a time. Take your time with each egg to ensure it's fully incorporated before moving on to the next. This step is key for that smooth, cohesive batter.
Stir in the vanilla extract and salt. Sift the cocoa powder over the batter to avoid lumps and gently fold it in until just combined. Pour the batter into your prepared cake pan, smoothing the top with a spatula for even baking. Sprinkle the shredded coconut evenly over the top — it will toast beautifully in the oven.
Bake for 25-30 minutes. You’re looking for the edges to be set and the center to have a slight firmness. Let the cake cool in the pan on a wire rack before serving to ensure it holds its shape when sliced.
Share