If you like chocolate and coconut together, you’re going love this easy to make chocolate coconut cake topped with silky chocolate ganache and toasted coconut flakes!
I’m often asked what’s my favorite chocolate combo. Pretty much the answer depends on what i may craving at that moment. Peanut butter, caramel, classic vanilla or a touch of spice but no matter what I’m in the mood for, my love for coconut is always in top 3!
It’s always been a favorite. Maybe because I did not grow up with peanut butter or caramel cakes. Or maybe because my mom always used to make us lamingtons. They were my favorite childhood treat! Even now when I visit I request them!
The toasted coconut not only looks pretty, but adds more coconut flavor and a bit of texture.
The base of this cake is very similar with other cakes. You start by creaming butter and sugar until light and fluffy.
Since I’m using sweetened coconut flakes and International delight coffee creamer, you’ll only need 1/3 cup of sugar!
Speaking of International Delight coffee creamers, I’m so happy to have their Pumpkin Delight creamer back this year! I love their seasonal creamers! Can not get enough of! Use the store locator to find International Delight Creamer at a store near you: http:// www.internationaldelight.com/where- to-buy
Once the butter is creamed, beat in the eggs, one at a time, followed by the grated chocolate and coconut flakes.
Last but not least, alternately add flour and coffee creamer. This time I used French Vanilla coffee creamer but Almond Joy™ Creamer or Hershey’s® Chocolate Caramel creamer will work just as well.
Once the cake is baked, let it cool completely before topping it with rich chocolate ganache and toasted coconut flakes.
Cut the cake into slices before the ganache fully sets. If the chocolate hardens too much, it will be a little harder to cut into neat slices.
Yields 10-12 servings
If you like chocolate and coconut together, you’re going love this easy to make chocolate coconut cake topped with silky chocolate ganache and toasted coconut flakes!
15 minPrep Time
50 minCook Time
2 hr, 30 Total Time
Save RecipeIngredients
- 1/2 cup (113 grams) butter, room temperature
- 1/3 cup (70 grams) sugar
- 2 eggs
- 1/2 cup sweetened coconut flakes
- 2 oz (56 grams) dark or semisweet chocolate, grated or finely chopped
- 1 1/2 cups (180 grams) self rising flour
- 2/3 cup International Delight Coffee Creamer
- 4 oz chocolate, roughly chopped
- 1 tablespoon International Delight Coffee Creamer
- Large coconut flakes, lightly toasted
Instructions
- Heat the oven to 350F. Grease a 8? round cake pan and set aside.
- In a mixing bowl, add the butter and sugar. With the paddle attachment on, beat on low speed until light and fluffy, about 2-3 minutes.
- Beat in the eggs, one at a time, mixing well after each addition.
- Stir in the grated chocolate and sweetened coconut.
- Alternately, beat in the flour with the coffee creamer until just combined. Do not overbeat the batter!
- Spoon the cake batter into the prepared baking pan and bake in preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and cool completely on a wire rack before taking the cake out of the pan.
- When cooled, remove the cake from the baking pan and set it on a serving plate.
- Melt the remaining 4 oz of chocolate with 1 tablespoon of creamer and pour over the cake. Decorate with toasted coconut flakes.
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
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