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.
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.
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.