Gluten-free chocolate coconut cake
Great for layering, or slice it up with a scoop of your favorite frozen dessert.
- 1 cup unsalted butter
- 1 1/2 cup chocolate chips
- 3 eggs
- 1 1/2 tablespoon instant coffee
- 1 tablespoon vanilla extract
- 1 cup sugar
- 3/4 cup coconut flour
- 1/2 tablespoon baking powder
- 1/2 teaspoon sea salt
- 1 cup shredded coconut
Preheat oven to 350°.
Melt butter in a sauce pan over a medium-low heat. Add chocolate chips and fully melt, careful not to burn. Let cool.
In a large bowl, combine all dry ingredients.
In a mixing bowl, combine liquid ingredients. Temper the egg mixture with some of the melted chocolate and then slowly add in the remaining amount.
Add the wet mixture to the dry.
Spread the mixture in a 9 inch spring cake pan. Bake for 30 minutes until a toothpick comes out clean.
Remove from oven and let cool before serving.
Related Topics: Desserts