Reviews        Add Rating & Review

Back to Coconut Crunch Cake with Chocolate Sauce All Reviews for Coconut Crunch Cake with Chocolate Sauce - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Coconut Crunch Cake with Chocolate Sauce Credit: Bryan Gardner Recipe Summary Servings: 10

Ingredients Cake 1 stick unsalted butter, room temperature, plus more for pan 1 1/2 cups all-purpose flour, plus more for pan 1/2 teaspoon baking powder 1/4 teaspoon baking soda 3/4 teaspoon coarse salt 1 (5.4 ounce) can cream of coconut 1 teaspoon pure vanilla extract 1/4 cup coconut oil 1 cup sugar 3 large eggs Topping 2 large egg whites 1/8 teaspoon coarse salt 1 can (14 ounces) sweetened condensed milk 2 teaspoons pure vanilla extract 3 cups sweetened shredded coconut (8 ounces) Chocolate Sauce 1/3 cup heavy cream 1/4 cup sugar 4 ounces bittersweet chocolate, chopped 2 tablespoons unsalted butter 2 teaspoons pure vanilla extract

Gallery Coconut Crunch Cake with Chocolate Sauce Credit: Bryan Gardner

Recipe Summary Servings: 10

Coconut Crunch Cake with Chocolate Sauce      Credit: Bryan Gardner

Coconut Crunch Cake with Chocolate Sauce

Credit: Bryan Gardner

Coconut Crunch Cake with Chocolate Sauce

Recipe Summary Servings: 10

Recipe Summary

Servings: 10

Servings: 10

10

Ingredients

Ingredients

  • 1 stick unsalted butter, room temperature, plus more for pan 1 1/2 cups all-purpose flour, plus more for pan 1/2 teaspoon baking powder 1/4 teaspoon baking soda 3/4 teaspoon coarse salt 1 (5.4 ounce) can cream of coconut 1 teaspoon pure vanilla extract 1/4 cup coconut oil 1 cup sugar 3 large eggs

  • 2 large egg whites 1/8 teaspoon coarse salt 1 can (14 ounces) sweetened condensed milk 2 teaspoons pure vanilla extract 3 cups sweetened shredded coconut (8 ounces)

  • 1/3 cup heavy cream 1/4 cup sugar 4 ounces bittersweet chocolate, chopped 2 tablespoons unsalted butter 2 teaspoons pure vanilla extract

Directions

Cake: Preheat oven to 350 degrees. Butter and flour a 10-inch springform pan. Whisk together flour, baking powder, baking soda, and salt. In another bowl, stir together cream of coconut and vanilla.

Beat butter and coconut oil on medium-high until smooth. Slowly add sugar; beat until pale and fluffy, 3 to 5 minutes. Reduce speed to medium; add eggs, one at a time, beating well after each and scraping down sides of bowl as needed. With mixer on low, add flour mixture in 3 batches, alternating with 2 batches of cream-of-coconut mixture. Beat until just combined.

Topping: In a large bowl, whisk together egg whites and salt until thick and frothy, about 1 minute. Stir in milk and vanilla. Fold in coconut.

Spread cake batter in pan. Pour topping over batter; carefully spread in an even layer. Bake on a rimmed baking sheet until a toothpick comes out with just a few moist crumbs, about 1 hour (tent with foil if browning too quickly).

Chocolate Sauce: In a small saucepan, bring heavy cream and sugar almost to a boil, stirring, until sugar is dissolved. Pour over chocolate and butter in a heatproof bowl. Stir until smooth, then stir in vanilla.

Let cake cool completely; remove from pan. Cut into wedges, drizzle with chocolate sauce, and serve with extra sauce on the side.

Reviews

 Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Coconut Crunch Cake with Chocolate Sauce

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Coconut Crunch Cake with Chocolate Sauce

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest