Irresistible Flourless Chocolate Coconut Cake Bliss
This Flourless Chocolate Coconut Cake combines rich chocolate and toasted coconut for a decadent, gluten-free dessert.
Equipment
- 9-inch round cake pan
- - Medium saucepan
- Large mixing bowl
Ingredients
For the Cake Base
- 1.5 sticks Unsalted Butter Adds moisture; substitute with dairy-free butter for a dairy-free version.
- 10 oz Semisweet Chocolate Chips Provides main chocolate flavor; use dark chocolate for richer taste.
- 1 Tbsp Cocoa Powder Enhances chocolate flavor;
- 6 large Large Eggs Acts as a binder.
- 1.25 cups Granulated Sugar Sweetens cake; caution with reductions.
- 1 tsp Kosher Salt Balances sweetness.
- 1 tsp Pure Vanilla Extract Infuses depth; swap with almond extract for a twist.
- 1 cup Unsweetened Shredded Coconut Adds texture; opt for sweetened for more sweetness.
For the Topping
- 1 tsp Flaky Sea Salt Enhances sweetness.
- 1 cup Crème Fraîche Optional for added creaminess; whipped cream works too.
Instructions
Baking Steps
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium saucepan, combine butter and semisweet chocolate chips over low heat until melted and smooth.
- In a mixing bowl, beat the large eggs vigorously for about 10 minutes until pale and fluffy.
- Gently fold the melted chocolate mixture into the whipped eggs.
- Stir in sugar, cocoa powder, toasted shredded coconut, salt, and vanilla until just combined.
- Pour the batter into the prepared cake pan and bake for 45-50 minutes.
- Remove from oven and cool in the pan for at least 15 minutes; dust with cocoa powder before serving.
- Optional: Serve with a dollop of crème fraîche and a sprinkle of flaky sea salt.
Notes
Follow expert tips for the best results and allow cooling for cleaner cuts. Freezing options available for storage.