Flourless Chocolate Coconut Cake with Homemade Chocolate Sauce
A naturally gluten-free chocolate cake that proves you don't need flour to create something truly indulgent. With a moist coconut base and a silky chocolate sauce, this crowd-pleaser is as simple as it is irresistible.
🛒 Ingredients
20 servings
- 100 g (1 cup) desiccated coconut
- 6 tablespoons unsweetened cocoa powder
- 6 tablespoons sugar
- 1 teaspoon baking powder
- 6 eggs
- 2 tablespoons melted butter
- 1 can (14 oz / 395 g) sweetened condensed milk
- 3 tablespoons unsweetened cocoa powder (for the sauce)
- 1 egg (for the sauce)
- Chocolate sprinkles for decoration
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Directions
- 1
Preheat your oven to 350 °F (180 °C). Grease a round cake pan and line it with parchment paper.
- 2
Blend the desiccated coconut, 6 tablespoons of cocoa powder, sugar, baking powder, 6 eggs, and melted butter until you have a smooth, uniform batter.
- 3
Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before unmolding.
- 4
For the chocolate sauce, whisk the egg and condensed milk together in a small saucepan over low heat, stirring constantly.
- 5
Stir in the 3 tablespoons of cocoa powder and keep stirring until the sauce thickens slightly. Remove from heat.
- 6
Turn the cooled cake onto a serving plate, pour the warm sauce over the top, and finish with a generous handful of chocolate sprinkles.
💡 Chef's Tip
The cake tastes even better the next day once the sauce has been absorbed. Store covered in the refrigerator for up to 3 days.
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Same category — Desserts
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