Pam

Chocolate Coconut Loaf

I’ve been experimenting with coconut flour a lot lately. After figuring out what I did wrong with it when I first tried to use it, coconut flour has turned out to be a fantastic flour alternative for Passover and/or gluten-free baking.

There are a few things I love about this loaf. The first is that it is incredibly easy to make – no crazy equipment is needed, just a bowl and a whisk. And the batter comes together in just a couple of minutes.

This cake is dairy-free and gluten-free, yet rich and moist. Coconut flour and canned, full-fat coconut milk are now easy to find, even kosher for Passover, and the rest of the ingredients are pantry staples.

Serve this as a dessert after a holiday meal or with a cup of tea or coffee in the afternoon.

Chocolate Coconut Loaf

This Chocolate Coconut Loaf is dairy free, gluten free, rich and moist! It's also very easy to make. A winner!


Ingredients

    Cake Ingredients:

  • 4 large eggs
  • 4 oz / 112 grams granulated sugar (1/2 cup)
  • 1 1/4 cups coconut milk (canned, not light)
  • 1 tsp. vanilla extract
  • 4 tsp. baking powder
  • 1/2 tsp. salt
  • 3 oz / 84 grams coconut flour (3/4 cup)
  • 2 oz / 56 grams unsweetened cocoa powder (1/2 cup)
  • 1/2 cup chocolate chips

    • Ganache Ingredients:

  • 3 Tbsp. coconut milk
  • 3 oz / 84 grams chocolate chips

    • Topping:

  • 1/4 cup toasted shredded coconut

Directions

  1. Preheat your oven to 325ºF / 165°C.
  2. For the cake: Spray or brush a 5″x9″ loaf pan with oil. Line the pan with parchment paper, then oil the parchment.
  3. Add the eggs and sugar to a mixing bowl and use a whisk to combine well. Add the coconut milk and vanilla and whisk together.
  4. Add the baking powder and salt and whisk in, then add the coconut flour and cocoa powder quickly whisking into the wet ingredients, making sure that it’s well incorporated with no dry lumps of coconut flour. Add the chocolate chips and use a spatula to mix through.
  5. Use the spatula to transfer the batter to the prepared loaf pan and spread it out evenly.
  6. Place in the oven and bake for 30 minutes, turn the pan and bake another 30 minutes, or until a toothpick comes out with just a few crumbs on it (and not wet batter). Remove from the oven and let cool.
  7. When the cake is cool, make the ganache. Place the 3 Tbsp. of coconut milk in a microwave safe dish and heat for 20 second increments until hot. Add the 3 oz. of chocolate chips, let sit for 2 minutes and then stir until smooth.
  8. Remove the loaf from the loaf pan and transfer to a serving plate. Pour the ganache onto the loaf and use a spatula to smooth it out evenly over the top.
  9. Sprinkle the cake with the toasted coconut. Place the cake in the fridge for 30 minutes, or until the ganache sets. Slice and serve!
  10. Once the ganache has firmed up, I like to loosely cover the cake and leave it in the fridge. It will stay well for a few days. Allow it to come to room temperature to serve.

One comment

Leave a comment