A rich chocolate loaf cake packed with chewy shreds of coconut and topped with a creamy chocolate frosting. A chocolate lover’s heaven.
The chocolate comes from cocoa powder that gives it plenty of deep chocolate flavor. To bring in some more of the coconut flavor there’s also coconut milk in the batter and in the frosting.
It gives the frosting such a silkiness that I’ve never been able to achieve before even with heavy cream. I know it’s just a cocoa powder frosting but it’s one of the best chocolate frostings I’ve ever made! Partly from the use of coconut milk and largely due to the fact I ran out of my usual cocoa powder.
Not having one of my main baking staples in the house made me uneasy. Let’s face it I was downright worried.
So I sent Dad to pick up more for me and when he couldn’t find my usual go to – Ghiardelli – he brought home the Saco brand instead. A blessing in disquise. Made of a mix of natural and European Dutched cocoa – the chocolate flavor is out of bounds making the bread taste as if I used real chocolate bars.
The chocolate loaf cake is delicious in a slightly addictive way from top to bottom and inside out. No matter how you slice it or eat it.
Plain as is or like a pound cake with a scoop of ice cream and a drizzle of chocolate sauce or with some fresh berries and whipped cream. Unforgettable.
A rich chocolate loaf cake packed with chewy shreds of coconut and topped with a creamy chocolate frosting.
- Preheat the oven to 350°F. Lightly grease a loaf pan or line with parchment letting the long sides hang over the sides for easy removal - a 9" x 5" or 8 1/2" x 4 1/2"(the cake will raise higher in the smaller one).
- In a large mixing bowl on low speed beat the butter, sugar, salt, vanilla, baking powder, espresso and cocoa together - the mixture will be clumpy.
- Beat in the eggs on low speed one at a time until eggs are completely incorporated then scrape down the bowl.
- On low speed beat in half the flour then all the coconut milk then the remaining flour.
- On low speed beat in the coconut flakes until dispersed evenly throughout the batter.
- Pour the batter into the prepared pan and smooth out the top.
- Bake the cake for 65 to 75 minutes or until a toothpick inserted into the center comes out clean the center will register about 205 degrees F on a thermometer.
- Remove the cake from the oven and cool on wire rack 10 minutes then turn out of the pan and cool completely right side up on the wire rack.
- Cool on wire rack in pan until lukewarm then lift out of pan and continue cooling on wire rack.
- In a medium bowl beat the butter on medium speed 1 minute then add the sugar, cocoa, vanilla and 2 tablespoons of the milk. Beat on medium speed 4 - 5 minutes until creamy and fluffy, adding more coconut milk if needed or a touch more sugar.
- Frost the cake and sprinkle with coconut.
Adapted from King Arthur Flour
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