This Chocolate Coconut Cake is an easy cake recipe and is perfect for those who have a particular love for bounty bars. The combination of coconut and chocolate is classic, and oh so tasty!
The chocolate biscuit base (made with sugar, flour, and cocoa powder) provides just the right amount of texture. The coconut mousse is made with coconut milk, coconut flakes, cream, and sugar—no eggs required! Finally, it’s topped with a rich chocolate ganache made by melting chocolate and adding whipping cream. The final sprinkling of coconut finishes this rich and creamy cake with texture and more coconut taste.
You don’t need any special equipment or a high level of skills. This cake is easy and very delicious…you will love it!
The Chocolate coconut cake has three components. First, make the chocolate brownie base. Whisk together the egg and sugar until foamy. Add the remaining ingredients and whisk until you get a smooth chocolatey mixture. Pour this batter into the cake tin and bake, leaving it to cool afterward.
For the coconut mousse, you first need to bloom the gelatin. Do this by mixing the gelatin and coconut milk, and leave it for a few minutes to swell. In the meanwhile, heat the sugar, salt coconut milk, and coconut cream in a cooking pot (over low heat). Then add the gelatin mixture and mix. Once the mixture is cool, you can add the whipped cream, and coconut flakes. Pour this mousse over the baked brownie base and allow it to stand (you can also refrigerate at this point). Make the glaze by mixing the melted chocolate with whipped cream. Pour the glaze over the mousse and allow to set. Finally decorate with coconut flakes and serve!
Make this Chocolate Coconut Cake into small “bars”. Follow the recipe, but instead of a round cake tin, use a rectangular baking tin, and once the glaze has set, slice it into bars.
Use full-fat coconut milk for the best results!
For a gluten-free version, use gluten-free flour in the chocolate base.
For a vegan version, use coconut whipped cream instead of regular whipped cream.
The cake should be stored in the refrigerator. It will keep for up to 3 days if stored in an airtight container.
Cocoa Brownie. Add one large egg and sugar to the bowl, whisk until foamy.
Pour vegetable oil, sift, add flour and salt, and then add coffee and cocoa.
Finally, add the vanilla extract, combine all the ingredients and pour the brown mixture into a baking tin of 20 cm (9 inches) in diameter.
Bake the brownie base at 180°C for 10 to 12 minutes. After baking, leave it to cool completely.
Coconut mousse. Mix gelatine powder with coconut milk and leave to swell. Pour sugar, salt, coconut milk, coconut cream into a cooking pot and heat everything over low heat, then add gelatine to the mixture.
Allow the mixture to cool, then add the coconut flakes and whipped cream.
Pour the mousse over the browns. Leave in the fridge for 4 hours.
Glaze. Heat the whipped cream until cooked, and then add the chocolate to the cream. Leave the chocolate in the cream to stand for 5 minutes, then mix the glaze. Pour the glaze over the mousse.
Decoration. Decorate the cake with coconut flakes, leaves or pieces of coconut, or whatever you want.
You can also decorate the cake with chocolate splinters, chocolate chips, or crushed nuts.