Description
A rich and fudgy Flourless Chocolate Coconut Cake made with dark chocolate and shredded coconut for a naturally gluten-free dessert that is moist, decadent, and deeply chocolatey.
Ingredients
Scale
- 200 grams dark chocolate, chopped
- 120 grams unsalted butter
- 150 grams granulated sugar
- 4 large eggs, room temperature
- 100 grams unsweetened shredded coconut
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8 inch round cake pan with parchment paper.
- Melt the chopped dark chocolate and unsalted butter together in a heatproof bowl over gentle heat, stirring until smooth. Remove from heat and let cool slightly.
- In a separate bowl, whisk the eggs and granulated sugar until slightly thickened and pale.
- Slowly fold the melted chocolate mixture into the egg mixture until fully combined.
- Add the unsweetened shredded coconut, cocoa powder, salt, and vanilla extract. Stir gently until evenly incorporated.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 25 to 30 minutes until the edges are set and the center remains slightly soft.
- Allow the cake to cool completely in the pan before removing.
- Slice and serve as is or dust with cocoa powder if desired.
Notes
- Do not overbake, the center should remain slightly soft for a fudgy texture.
- Use high quality dark chocolate for the best flavor.
- Let the cake cool fully before slicing for clean cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 85mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 105mg
Keywords: flourless chocolate cake, chocolate coconut cake, gluten free chocolate cake, coconut dessert, fudgy chocolate cake