Chocolate Coconut Cake
A super moist chocolate sponge layered with fluffy whipped coconut cream and finished with a silky chocolate ganache.
For the Chocolate Sponge:
- 1¾ cups self-rising flour
- ¼ cup cocoa powder
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ cup sugar
- ½ cup desiccated coconut
- 1 cup dairy-free milk + 1 tsp vinegar
- â…“ cup coconut yogurt
- â…“ cup coconut oil (melted)
For the Whipped Coconut Cream:
- 1 can coconut cream (chilled overnight)
For the Chocolate Ganache:
- 7 oz dark chocolate
- ¾ cup dairy-free milk
Preheat the Oven:
- Preheat your oven to 340°F (170°C).
- Line a square cake tin with parchment paper.
Prepare the Wet Ingredients:
- Mix the dairy-free milk and vinegar in a bowl and set it aside for a few minutes to thicken.
- Stir in the coconut yogurt and melted coconut oil until combined.
Combine the Dry Ingredients:
- Sift the flour, cocoa powder, baking powder, baking soda, sugar, and desiccated coconut into the wet mixture.
- Gently mix everything until just combined.
Bake the Sponge:
- Pour the batter into the prepared cake tin and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Whip the Coconut Cream:
- In a high-speed mixer, whip the chilled coconut cream until it becomes light and fluffy.
- Once the cake has cooled, spread the whipped coconut cream evenly over the top.
Make the Chocolate Ganache:
- Melt the dark chocolate with the dairy-free milk in a saucepan over low heat, stirring until smooth.
- Let the ganache cool slightly, then pour it over the coconut cream layer on the cake.
- Place the cake in the fridge to set the ganache before serving.
