Caramel Chocolate Coconut Cake
Indulge your sweet tooth with this decadent caramel chocolate coconut cake! Layers of light chocolate cake, gooey caramel, coconut, pecans, and melted chocolate make every bite unforgettable.
Equipment
- 8-inch (20-cm) square baking dish
- whisk,
Ingrediënten
For the cake:
- 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
For the additional layers:
- 2½ cups 300 g sweetened flaked coconut, divided
- ¾ cup 175 ml caramel sauce (homemade or store-bought), divided
- ½ cup 54 g chopped pecans
- 1 cup 175 g nondairy semisweet chocolate chips
Instructies
- Preheat the oven to 375°F (190°C, or gas mark 5).
- Prepare an 8-inch (20-cm) square baking dish.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a medium mixing bowl, combine the yogurt, nondairy milk, sugar, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir to combine.
- Spread the batter evenly in the prepared baking dish.
- Mix 2 cups (240 g) of coconut flakes with ½ cup (120 ml) of the caramel sauce.
- Spread this mixture evenly over the cake batter.
- Sprinkle the chopped pecans over the coconut mixture.
- Add the nondairy chocolate chips over the pecans.
- Sprinkle the remaining ½ cup (60 g) of coconut flakes over the chocolate chips.
- Drizzle the remaining ¼ cup (60 ml) of caramel sauce over the top layer.
- Bake for 30 minutes, or until the coconut is golden brown and the chocolate chips are melted.
- Allow the cake to cool before serving.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with a dollop of whipped cream or a scoop of vanilla nondairy ice cream for an extra indulgent treat.
Wine Advice:
Pair with a sweet dessert wine, such as a late-harvest Riesling or a Moscato.
Nutritional Information
Calories: 580 kcal | Carbohydrates: 84 g | Protein: 7 g | Fat: 28 g | Fiber: 5 g | Sugar: 50 g | Salt: 0.5 g
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