I found today’s recipe for this beautiful Chocolate Almond Coconut Cake on the blog “Sew You Can Cook“. Sometimes I search around for a while before finding something intriguing, and sometimes a recipe jumps out to me right away and this is one of those.
When I saw her version of this beautiful cake, I knew I’d found my winner. And boy was I right! Deep, rich chocolate cake with coconut with chocolate ganache and almonds over the top, it is reminiscent of an Almond Joy bar. You could even add sliced almonds to the filling. Oh yeah, totally decadent!
I started with Lauren’s original recipe and because I love coconut just like her husband does, I added a coconut filling – more is better, right?! I found the filling on Food Babbles (I adapted it slightly). And I converted the cake to gluten-free so my family and I could enjoy it.
Lauren used adorable mini bundt pans that are perfect for individual servings. I went for a large cake and used this beautiful bundt cake pan that I saw in one of Jenni Field’s posts and immediately fell in love with. It only took a tiny bit of convincing myself to order one and it was mine. Today is the first time I’ve had a chance to use it. Doesn’t it make the most gorgeous cake!!
I decided since the cake is so decadent and the pattern stunning, I would forego the ganache topping and just sprinkle a little coconut on top to highlight the crevices. It is delicious either way and adding the ganache would definitely make this a chocoholic’s dream.
The next time you are looking for a wonderful, fun dessert, I hope you make this Chocolate Almond Coconut Cake. I know you will love it as much as The Artist and I did. Thanks for a wonderful recipe Lauren!
Happy Chocolate Monday!
Jane’s Tips and Hints:
This recipe makes a lot of batter that will nearly fill the bundt pan. I was concerned that it would rise and spill over the edge. It didn’t, but it did rise above the level of the center post. A gorgeous, tall cake!
Use your favorite commercial gluten-free flour blend, or make the one I use, found here.
- Coconut Filling
- 2 large egg whites
- 1/4 cup granulated sugar
- 1 cup shredded sweetened coconut
- 1 tablespoon all-purpose flour or gluten-free flour blend
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour or gluten-free flour blend
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1-1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp kosher or fine sea salt
- 4 large eggs
- 1 tbsp pure vanilla extract
- 1 cup buttermilk
- 1 stick (1/2 cup; 4 oz) butter, melted and cooled until just warm to the touch
- Ganache and Garnishes
- 4 oz semisweet chocolate chips
- 1/2 cup heavy cream
- Slivered almonds, for garnish
- Sweetened coconut flakes, for garnish
- Preheat oven to 350°F. Butter or use vegetable oil spray to completely grease the bundt pan. Use a pastry brush to get into every nook and cranny
- Make Filling: In a clean, dry bowl whip the egg whites until soft peaks form. (Bowl must not have any grease or oil in it or the whites won't whip correctly.) With the mixer running on medium speed, sprinkle sugar very slowly into beaten whites and continue whipping to stiff peaks. (When you lift the whisk attachment, the egg whites stand up and won't collapse when turned upright.) Gently fold in the coconut, flour and vanilla extract.
- Make the Cake: Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt in the bowl of your stand mixer, beating carefully on low until completely combined.
- Add the eggs, vanilla, and buttermilk, and beat until smooth. Slowly pour in the melted butter; do not add too quickly or you may scramble the eggs. This is a thick batter; use a spoon to transfer the batter to the bundt pan.
- Bake the Cake: Scoop half the chocolate cake batter into the prepared bundt pan and spread evenly in the bottom. Use a spatula to create a "channel" in the center of the batter. Drop dollops of the coconut filling in the channel, being sure not to let it touch the sides of the pan.
- Spoon the remaining cake batter into the bundt pan, completely covering the filling and smooth into an even layer. Place filled bundt on a parchment-lined baking sheet. This nearly completely filled my big bundt pan - the parchment will catch any spill overs as it rises (mine didn't spill over, but better safe than sorry).
- Bake in the preheated oven for 45 to 50 minutes, or until a tester inserted comes out with a few moist crumbs. Remove the cake from the oven and cool on a wire rack set over a sheet of parchment for 15 minutes. Invert onto the rack and leave until thoroughly cooled.
- Prepare the Ganache: Place the chocolate chips in a heatproof bowl. Warm the cream in a saucepan over low heat or in the microwave. When steaming, pour over the chocolate and let it sit for 5 minutes. Then whisk gently until the chocolate is fully melted and the ganache is creamy and smooth.
- Decorate the Cake: While the ganache is still warm, pour it over the top of the bundt cake, letting it cascade down the outside onto the parchment below. If you need more to fill in any holes or this areas, scrape the drippings off the parchment and reheat. Garnish with almonds and coconut.
- Yield: about 10 servings
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