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Top down view of cake with chocolate glaze and coconut flakes on top of parchment.
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Chocolate Coconut Cake (Dairy Free)

This chocolate coconut cake is a simple everyday cake, quick and easy to make and dairy free. It comes with a simple dark chocolate glaze and is absolutely delicious. Preparation takes minutes!
Course Dessert
Cuisine dairy free, vegetarian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 10 portions
Calories 320kcal
Author Monika Dabrowski

Equipment

  • Food processor
  • Electric mixer
  • 20 cm/8'' spring-form pan

Ingredients

  • 45 g cacao/cocoa powder
  • 40 g desiccated coconut
  • 128 g flour
  • 1½ tsp baking powder
  • ⅙ tsp fine sea salt
  • 2 large eggs room temperature
  • 165 g sugar
  • 100 ml vegetable oil
  • 180 ml coconut milk
  • 1 tsp vanilla extract

For the topping

  • 60 g dark chocolate broken into similar size pieces
  • 1 tbsp coconut oil
  • 3 tbsp coconut flakes lightly toasted
US Customary - Metric

Instructions

  • Preheat the oven to 350 F/ 180 C/ gas mark 4. Lightly grease a 20 cm (8'') spring form pan and line the bottom with parchment paper. Lock the sides.
  • In a food processor pulse the desiccated coconut until it resembles fine breadcrumbs. Combine with the flour, baking powder, cocoa and salt. Stir thoroughly using a whisk.
  • Beat together the eggs, sugar, vegetable oil, coconut milk and vanilla extract until fluffy and pale (2-3 minutes). Gradually add half of the dry mixture and fold in the remaining mixture using a spatula just to combine. Do not overstir.
  • Scrape the batter into the pan and bake in the centre of the oven for 45-50 minutes or until a toothpick inserted in the middle comes out clean.
  • Remove from the oven and set aside to cool for 20 minutes, then run a spatula around the cake and carefully remove the ring. Cool completely before decorating.
  • In a microwave melt the chocolate pieces almost completely and stir in the coconut oil until smooth. Drizzle over the cake and decorate with lightly toasted coconut flakes.

Notes

  • Use either cocoa or cacao powder. I tend to use cacao as it's a little healthier.
  • I recommend pulsing the desiccated coconut until it resembles fine breadcrumbs before adding into the batter. This will improve the texture of the cake.
  • Do not overstir the batter. Stir just to combine. 
  • Allow the cake to cool completely before decorating and cutting (it will cut better).
  • Keep in a cool place, covered for up to 3 days.
  • Freeze for up to 3 months.

Nutrition

Serving: 1serving | Calories: 320kcal | Carbohydrates: 34g | Protein: 4g | Fat: 20g | Saturated Fat: 16g | Cholesterol: 33mg | Sodium: 72mg | Potassium: 243mg | Fiber: 3g | Sugar: 19g | Vitamin A: 48IU | Calcium: 51mg | Iron: 2mg