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Chocolate Coconut Cake

A super moist chocolate sponge layered with fluffy whipped coconut cream and finished with a silky chocolate ganache.
Course Dessert

Ingredients

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
  • ⅓ cup coconut yogurt
  • ⅓ 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

Instructions

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.