Description
A rich and fudgy flourless chocolate cake with shredded coconut for subtle texture and depth, naturally gluten free and deeply chocolatey.
Ingredients
Scale
- 6 ounces semisweet chocolate, melted
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup unsweetened cocoa powder
- 3/4 cup shredded unsweetened coconut
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 degrees Fahrenheit and line an 8 inch round cake pan with parchment paper.
- Whisk together melted semisweet chocolate and melted unsalted butter until smooth.
- Stir in granulated sugar, then add eggs one at a time mixing well after each addition.
- Mix in unsweetened cocoa powder, shredded unsweetened coconut, vanilla extract, and salt until fully combined.
- Pour batter into prepared pan and smooth the top evenly.
- Bake for 22 to 25 minutes until edges are set and center remains slightly soft.
- Allow cake to cool completely before slicing and serving.
Notes
- Do not overbake to maintain fudgy texture.
- Use high quality cocoa powder for best flavor.
- Cool fully before slicing for clean cuts.
- Store in an airtight container to maintain moisture.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 85mg
Keywords: Flourless Chocolate Coconut Cake, gluten free chocolate cake, flourless chocolate dessert, coconut chocolate cake, fudgy chocolate cake