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.
¾cup175 ml caramel sauce (homemade or store-bought), divided
½cup54 g chopped pecans
1cup175 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.