This delicious moist Flourless Coconut and Chocolate Layered Cake is the epitome of perfection in its rich chocolate and toasted coconut flavour combinations.
It’s a good idea to get both cakes ready at the same time to cook together; you can bake them individually in their own tins or create a marble effect by adding half of each mixture into the one tin. This cake makes a delicious treat for afternoon tea or a perfect special occasion cake decorated however you like.
Coconut sugar with
• Rapadura sugar or caster sugar
• 250 g dark couverture chocolate (70 per cent cocoa solids)
• 2 tbsps. brandy
• 200 g unsalted butter, chopped
• ¼ cup orange juice
• 6 eggs, separated
• 200 g soft brown sugar
• 200 g ground almonds
Preheat oven to 170c.
Whisk egg whites, coconut cream, whole egg, and vanilla together in a large bowl until combined. Set aside.
In separate bowl mix coconut flour, coconut sugar, baking powder and salt together.
Using an electric mixer on low, combine flour mixture with coconut oil, one tablespoon at a time.
Add 1 cup of egg mixture, increase the speed to medium-high, and beat until light and semi fluffy. Add the remaining egg mixture in a steady stream and continue to beat until the batter is combined. Mix in shredded coconut and set the batter aside.
For the chocolate layer, combine the chocolate, brandy, butter and juice in a heatproof bowl over a saucepan of simmering water. Stir until the chocolate has melted. Remove the bowl from the stove and gently beat in the egg yolks and the sugar. The batter should be shiny and smooth. Fold in the ground almonds until combined.
Beat the egg whites until stiff peaks form. Stir a spoonful of the whites into the chocolate mixture to lighten it, you can do this quite vigorously, then with the remainder of the whites, gently fold them into the chocolate batter until combined.
Decide if you are doing separate chocolate and coconut cakes or if you are doing a marble cake, place large spoonfuls of the batter in to the cake tins filling them ¾ of the way up the tin. Bake the cakes for 50 minutes or until a skewer inserted into the centre comes out clean. Leave the cake to cool completely in the pan before turning it out and icing.
The coconut cake becomes quite golden brown when it’s cooked so you may want to cover it with baking paper for the final 20 minutes. Allow the cake to cool. Sprinkle with icing sugar to serve.