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
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.