A delicious Chocolate Coconut Cake worthy of a celebration or a simple afternoon tea.
For the Chocolate Coconut Cake
For the Frosting
WHAT TYPE OF CHOCOLATE TO USE
As is the case for any cake where chocolate is the key flavour, you should use the best-quality chocolate you can afford. This cake works best with chocolate with at least 60% cocoa solids, and the darkest, richest cocoa powder you can find.
The cake keeps well for several days under a covered cake stand or covered in clingfilm.
This recipe is adapted from Scandinavian Baking by Trine Hahnemann.
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.