Coconut Cake with Chocolate Chunks and Coconut Drizzle
|1 3/4 cups||flour|
|2 teaspoons||baking powder (reduced 25% to 1 1/2 t. at 5280 feet)|
|1/2 teaspoon||sea salt|
|1 cup||unsweetened shredded coconut|
|1/2 cup||unsalted butter, room temperature|
|1 teaspoon||vanilla extract|
|1 cup||canned unsweetened coconut milk|
|6 oz.||bittersweet chocolate bars, broken into 1/2" pieces, divided use (do not exceed 61% cacao)|
|Coconut Drizzle:|| |
|3/4 cup||powdered sugar|
|2 tablespoons||canned unsweetened coconut milk|
|1/2 teaspoon||vanilla extract|
Preheat oven to 350 degrees F.(Increased temperature to 375 degrees F for 20 minutes; then reduced it to 350 degrees F). Grease a 9" cake pan with 2" high sides; dust with flour and shake out excess.
Sift flour, baking powder and salt into a bowl. Stir in unsweetened coconut and set aside.
Beat sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add flour mixture in 3 additions, alternating with coconut milk, beginning and ending with the dry ingredients. Beat each addition until just blended. Fold in half the bittersweet chocolate pieces. Pour batter into prepared pan, spreading evenly. Sprinkle remaining chocolate pieces over the batter, followed by the sweetened coconut.
Bake cake until golden and tester inserted into center comes out clean, approximately 60-70 minutes
(With increased oven temperature my cake baked for approximately 50-55 minutes).If cake browns too quickly, tent with foil. Cool pan in 45 minutes.
Prepare coconut drizzle by whisking together the powdered sugar, 2 T. coconut milk and vanilla in a small bowl, adding more coconut milk as necessary to thin to a drizzle consistency.
Carefully run a small knife around sides of cake to loosen. Invert cake onto a platter, then carefully invert again so the coconut side is facing up. Drizzle powdered sugar mixture decoratively over cake. Cool completely.
Recipe provided by Chef Shellie Kark, Kitchencue
Copyright 2010 Kol Ha'kavod, LLC.
The information here is not to be used or reprinted without permission
Original recipe from Julie Richardson, Co-Owner of Baker & Spice in Portland, Oregon.