Chocolate Chip Coconut Crunch Cake

Chocolate Chip Coconut Crunch Cake

Chocolate chips, coconut flakes and coconut milk come together to make this day-dreamy, unforgettable cake. It was love at first sight. One look at the toasty-coconut, chocolate-dotted topping and I was a complete goner.

It was a vision I couldn’t erase from my mind. I had to make it immediately or do nothing else, even knowing love at first sight doesn’t always transfer to love at first bite. Luckily, this time – it did.

Coconut milk and an entire cup of coconut flakes in the batter give it a big, fluffy crumb that is moist and tender but sturdy and dense all at the same time. The topping is a smattering of chocolate chips and oodles of coconut flakes that turn golden-brown and lightly crisp in the oven. It’s all held together with a drizzle of coconut milk icing that turns it into a sweet and crunchy, candy-like topping.

It lived up to my every expectation.

This is a great cake to serve to company with a scoop of vanilla ice cream or a generous dollop, maybe two, of fresh whipped cream and a steaming hot cup of coffee. Or – like me, you can simply make it for yourself.

I insist.

Chocolate Chip Coconut Cake

Chocolate Chip Coconut Crunch Cake

Rating: 51

Prep Time: 20 minutes

Cook Time: 70 minutes

Yield: 1 (9-inch) cake

Chocolate Chip Coconut Crunch Cake

A dreamy cake with chocolate chips and coconut flakes in the cake and the topping.

INGREDIENTS:

Cake:
1 + 3/4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon fine sea salt
1 + 1/2 cup unsweetened coconut flakes, divided
3/4 cup sugar
1/2 cup (8 tablespoons) unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
1 cup canned unsweetened coconut milk
1 cup chocolate chips (semi-sweet or dark chocolate), divided
Topping:
3/4 cup confectioners' sugar
2 tablespoons canned unsweetened coconut milk
1/2 teaspoon vanilla extract
vanilla ice cream, for serving

INSTRUCTIONS:

  1. Preheat oven to 350°F. Wrap the bottom of a 9-inch springform pan with aluminum foil then butter and flour it. Set aside.
  2. In a medium bowl sift together the flour, baking powder and salt. Stir in 1 cup of coconut and set aside.
  3. In a large bowl beat the sugar and butter together on medium speed 3 minutes. Beat in eggs 1 at a time. Beat in vanilla.
  4. Beat in flour mixture in 3 additions alternating with the coconut milk starting and ending with the flour. Beat in each addition just until combined. Fold in 2/3 cup of the chocolate chips.
  5. Spread the batter out evenly in pan and sprinkle with the remaining 1/3 cup chocolate chips followed by the remaining 1/2 cup coconut flakes.
  6. Bake cake until golden and toothpick in center comes out clean about 60 to 70 minutes. Place a piece of tinfoil over the cake if the coconut begins browning too much.
  7. Transfer cake to rack and cool in pan completely.
  8. Make the topping:
  9. In a small bowl whisk the powdered sugar with 1 - 2 tablespoons coconut milk and vanilla until smooth. Add more coconut milk a 1/2 teaspoon at a time if needed to get a thin glaze.
  10. Remove the side ring from the springform pan and place cake on a platter. Drizzle with glaze. Serve with a scoop of vanilla ice cream.

Notes:

Adapted from Bon Apettit

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/chocolate-chip-coconut-crunch-cake/

Comments

  1. notedicioccolato says

    What amazing ingredients combination. I love coconut and chocolate together. This cake is so beautiful with the icing grid on the top :) Bye, have a great Sunday

  2. Mary Frances @ The Sweet {Tooth} Life says

    Does that plate seriously say “just a sliver” ? You find the best food props! Like, that is so perfect.
    Hehe, some of my creations have definitely not turned out to be love at first bite. This would be stuff-my-face-at-first-glance, I know it! Coconut and chocolate is an uh-MAZING combo!

  3. mia xara says

    Hi Reeni, this cake looks and sounds amazing!!! It came at the right moment, I have several cans of coconut milk that I’d like to use and this is THE cake!!! Have a great weekend, thanks for sharing :)

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