Cocount Cake with Chocolate Chunks and Coconut Drizzle

Cocount Cake with Chocolate Chunks and Coconut Drizzle
Photo by Hans Gissinger

Ingredients

  • 1 ¾ cups all-purpose flour
  • Vanilla ice cream
  • ¾ cup sugar
  • ½ teaspoon vanilla extract
  • ½ cup unsalted butter
  • 1 cup canned unsweetened coconut milk**
  • ½ cup sweetened flaked coconut
  • + 9 more ingredients
    • 1 cup unsweetened shredded coconut*
    • 2 large eggs
    • 1 teaspoon fine sea salt
    • 2 teaspoons baking powder
    • ¾ cup powdered sugar
    • 2 teaspoons finely grated orange peel
    • 1 teaspoon vanilla extract
    • 2 tablespoons canned unsweetened coconut milk**
    • 6 ounces bittersweet chocolate bars

Preheat oven to 350°F. Generously butter 9-inch-diameter cake pan with 2-inch-high sides; dust pan with flour, shaking out excess. Sift 1 3/4 cups flour, baking powder, and sea salt into medium bowl. Stir in unsweetened shredded coconut and set aside. Using electric mixer, beat sugar, butter, and...

View full recipe at Epicurious

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