By Emily Chavez / Photo by Luis Chavez
Deep chocolatey notes and rich coconut flavor come together in this delicious dairy-free cake reminiscent of a popular chocolate candy bar.
The moist sponge cake is contrasted with the subtle texture of the coconut flake topping, while the comforting sweet aroma wafts through the air. The rich flavor of the cacao — not cocoa — powder is further deepened by the addition of brown sugar for a toffee-like hint. If you enjoy the addition of almonds, I recommend substituting the vanilla extract with almond extract in its place and adding shaved almonds to the topping.
Coconut Oil and Chocolate Bundt
Active time: 10 minutes | Total time: 1 hour
Yields one bundt cake (about 12 servings)
2 1/2 cups all-purpose flour
3/4 cup cacao powder (unsweetened)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 1/2 cup sugar
1 1/4 cup light brown sugar
1 tablespoon vanilla extract
1 cup coconut oil (warmed up to liquid temperature)
3 medium eggs, room temperature
3/4 cup boiling water
3/4 cup coconut flakes
1. Preheat the oven to 350 F. Grease and sprinkle some cacao powder in a 10-cup bundt pan.
2. In a large bowl, sift together the flour, cacao powder, baking powder and baking soda.
3. Whisk in the salt, sugar and light brown sugar.
4. In a separate bowl, combine the vanilla, coconut oil and eggs. Whisk until fully incorporated.
5. Gently fold in the wet ingredients into the dry ingredients with a spatula.
6. Slowly add the boiling water and fold until fully combined.
7. Transfer to pan and tap to remove air bubbles.
8. Bake for 45 to 50 minutes, or until a toothpick comes out clean.
9. Cool in pan for 15 minutes before turning out on a rack to cool completely.
10. Sprinkle coconut flakes on top and serve.
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