Recipe for Coconut Flour Chocolate Cake

Since I posted a chart to help you better understand coconut flour, I’ve had a slew of requests for coconut flour recipes. Last week, we gave you a delicious bread recipe. This week, Chris from Mele Cotte is sharing a yummy recipe for coconut flour chocolate cake that you can make with coconut flour!

Coconut Flour Chocolate Cake: Brought to you by Mele Cotte

Ingredients:

• 2 cups coconut flour
• 1 cup unsweetened cocoa powder
• 1 ½ tsp. baking soda
• ½ tsp. baking powder
• 1 tsp. salt
• 1 cup butter, room temperature
• 1 ¾ cups sugar
• 9 eggs, room temperature
• 1 tsp. vanilla extract
• 1 ¾ cup half & half (or milk)
• ¼ cup coconut oil, liquefied and cooled

Frosting:

• 3 cups heavy or whipping cream
• ¼ cup confectioners’ sugar
• 1 tsp. vanilla extract
• 1-1½ cups shredded coconut (sweetened or unsweetened, according to preference)

Instructions:

1. Preheat oven to 350◦F. Grease two 8-inch or 9-inch round baking pans with butter, or line with parchment paper.

2. In a large bowl, whisk together coconut flour, cocoa powder, baking soda, baking powder, and salt; set aside.

3. Add vanilla into the half & half; set aside.

4. In the bowl of an electric mixer fitted with the paddle attachment, mix butter and sugar for 2 minutes. Add eggs, one at a time; beat high speed for about 3 minutes. Add in the vanilla. Gradually add flour by alternating with milk, beginning and ending with flour. Add oil. Beat batter for about five minutes on high speed. Spoon thick batter into the two prepared cake pans and, with a spatula, smooth the top of each pan. Bake for 30-35 minutes, or until skewer inserted into the center of cake comes out almost clean.

5. Cool on a wire rack for 10 minutes before removing from pans. Once removed from pans, cool completely.

6. Once the cake is cooled, make the cream filling. In a chilled bowl of an electric mixer fitted with the whisk attachment, whisk cream on medium-high speed until it just starts to thicken. Slow the speed down to medium and gradually add sugar. Continue to whisk until soft peaks form.

7. Add vanilla. Continue to whisk until smooth and stiff peaks form.

8. To assemble: Place one layer (flat side down) on a cake plate. Add about 2 cups of the whipped cream on the cake layer and evenly sprinkle with coconut. Carefully top with second layer of cake on the filling, flat side down. (If preferred, spread cream on the sides of the cake as well. Top with the remaining cream (use less if preferred). Evenly sprinkle with coconut.

We’d like to thank Chris from Mele Cotte for sharing this yummy recipe and photo with us. For more delicious photos of this cake, visit MeleCotte.com