Name: Caramel Chocolate Coconut Cake
Prep time: 10 min
Cook time: 30 min
Ingredients: 2 cups 250 g all-purpose flour; ½ cup 40 g cocoa powder; ½ teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ¾ cup 170 g plain or vanilla nondairy yogurt; ½ cup 120 ml soy or other nondairy milk; ½ cup 100 g granulated sugar; 1 teaspoon pure vanilla extract; 2½ cups 300 g sweetened flaked coconut, divided; ¾ cup 175 ml Caramel Sauce (see page 492); ½ cup 54 g chopped pecans; 1 cup 175 g nondairy semisweet chocolate chips

Preheat the oven to 375°F (190°C, or gas mark 5).
Lightly grease or line an 8-inch (20-cm) square baking dish.
Make the Cake: In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a separate medium-size bowl, mix together the yogurt, soy milk, sugar, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Spread the batter evenly into the prepared baking dish.
Make the Additional Layers: In a bowl, mix 2 cups (240 g) of the coconut flakes with ½ cup (120 ml) of caramel sauce.
Spread this mixture evenly over the cake batter.
Sprinkle the chopped pecans over the coconut mixture, followed by the chocolate chips.
Top with the remaining ½ cup (60 g) of coconut flakes.
Drizzle the remaining ¼ cup (60 ml) of caramel sauce over the top of the coconut.
Bake for 30 minutes, or until the coconut is golden brown and the chocolate chips have melted.
Allow the cake to cool completely before serving.

Caramel Chocolate Coconut Cake

Equipment

Ingredients

For the Cake:

For the Additional Layers:

Instructions

Notes / Tips / Wine Advice:

Serving Tip:

Wine Advice:

Nutritional Information

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