Coconut Cake with Chocolate Chunks and Coconut Drizzle - Instructions
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.