Ingredients
Equipment
Method
- Preheat your oven to 350°F (180°C) and grease a 9x13 inch baking pan with butter and flour.
- In a large bowl, beat the eggs and sugar together for 3-4 minutes until pale and creamy.
- Gradually mix in the milk and then fold in the grated coconut.
- Sift the flour and baking powder over the wet mixture and gently fold until no white streaks remain.
- Pour the batter into the prepared pan and smooth the top.
- Bake in the preheated oven for 30-35 minutes until golden and a toothpick comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- For the ganache, heat 1 cup of heavy cream until simmering, pour it over 1 ½ cups of chopped dark chocolate, let it sit for 5 minutes, then stir until smooth.
- Let the ganache cool slightly, then pour it over the cooled cake and spread to the edges.
- Chill the cake in the fridge for at least one hour before serving, cutting with a sharp, warm knife for clean slices.
- Store any leftovers in the fridge for up to 4 days or freeze for up to 3 months. Let it thaw overnight in the refrigerator before serving.
Nutrition
Calories: 250kcalCarbohydrates: 32gProtein: 4gFat: 12gSaturated Fat: 7gCholesterol: 90mgSodium: 90mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 200IUVitamin C: 1mgCalcium: 100mgIron: 1mg
Notes
For extra coconut flavor, consider toasting half of the grated coconut before adding to the batter. This cake can be made a day in advance, and it actually tastes better the next day. To make it dairy-free, use almond milk and dairy-free chocolate for the ganache. Storage: Keep the cake in the fridge for up to 4 days or freeze for up to 3 months. Let it thaw overnight in the refrigerator before serving.
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