Friday, November 13, 2009

Chef Chuck's Coconut Cake


Torta di Cocco


A different kind of coconut cake, this recipe calls for coconut flour which intensifies the flavor. Topped with a chocolate ganache icing and sprinkled with coconut. This cake can be served anytime of day, with a hot cup of coffee or tea.

Coconut Cake
3 eggs
7 ounces sugar
1 cup flour
6 ounces plain yogurt
4 tablespoons butter, melted
3/4 cup coconut flour
1 teaspoon baking powder
pinch of salt


Beat room temperature eggs with the sugar for 3 minutes. Alternately add 1 cup flour, yogurt and melted butter, starting with the flour and ending with flour. Sift together coconut flour, salt and baking powder add to batter, just till all incorporated. It is a thick batter scrape into a buttered and floured 9 inch pan. Bake at 350 degrees for 30 minutes or till toothpick comes out clean. Cool completely and ice with melted chocolate and coconut.
Ganache icing: 1/2 cup dark chocolate 1/4 cup heavy cream, heat in a double boiler.

8 comments:

  1. I have never heard of coconut flour...I am so intrigued!!! Sounds absolutely delicious :D

    ReplyDelete
  2. Oh, I like, I like very much!

    ReplyDelete
  3. Hi girlichef, This flour is new to me also! Coconut flour is a little more dense. And be careful not to over mix. Enjoy:)

    ReplyDelete
  4. Hi Ash, I like that you like !! Thank You :)

    ReplyDelete
  5. Oooh Waw!!! This cake looks so delicious, Chuck!!
    Great enjoyed on a rainy day as this one!


    Yum Yum Yum!

    ReplyDelete
  6. Hi Sophie! It sure would! Thank You:)

    ReplyDelete
  7. Sounds great...where do you get your coconut flour??

    ReplyDelete
  8. Hi Food Hunter, I found the coconut flour at my local organic store. Enjoy!

    ReplyDelete