Caramel Chocolate Coconut Cake
Indulge in a sweet, decadent treat with layers of chocolate cake, gooey caramel, toasted coconut, and rich chocolate chips. Perfect for satisfying your sweet tooth!
Equipment
- 8-inch (20-cm) square baking dish
- Mixing bowls
- whisk,
- spatula
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 (see page 492)
- 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).
- 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.
Notes / Tips / Wine Advice:
Serving Tip:
Serve the cake at room temperature or chilled for the best flavor. Top with a scoop of vegan vanilla ice cream for an extra indulgence!Wine Advice:
Pair this dessert with a rich dessert wine, such as a late-harvest Chardonnay or a sweet Port, to complement the caramel and chocolate flavors.Nutritional Information
Calories: 350 kcal | Carbohydrates: 45 g | Protein: 4 g | Fat: 20 g | Fiber: 4 g | Sugar: 30 g | Salt: 0.3 g
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