Author Linda Grayson said, “There is nothing better than a friend, unless it is a friend with chocolate.” She won't get much of an argument from me. I like to indulge in a little bit of chocolate, often. Even though I prefer my chocolate unencumbered, the shredded coconut really adds to Limor's Chocolate Coconut Cake recipe.
We like to entertain guests for dinner almost every Friday night. It's even more fun when some of them bring a dish or dessert that they've created. One of our favorites is a friend, Limor. When she politely asks what she can bring, I unabashedly ask for either her fish patties or Chocolate Coconut cake, or both.
I finally had to ask Limor for her foolproof, quick-to-make recipe. It has become a staple in our household, as well as our go-to dessert. In fact, we've never had a guest try it and not ask for seconds. The cake always turns out moist and will keep for nearly a week - if you're lucky enough to have leftovers.
Prep time takes 10 minutes and is easy to remember, as almost every ingredient is measured by the cup. Cook time is 30-40 minutes. Once baked, we prefer to let it cool and then top it with a chocolate or hazelnut spread. Because there's no such thing as "too much chocolate." We make this so it's dairy-free.
The ingredients are simple and include a cup each of instant chocolate cocoa powder mix, flour, sugar, oil and water. Then add 4 eggs, 2 teaspoons baking powder, and ½ cup of shredded coconut. Mix it all together, pour it into a baking pan and bake at 350 degrees for 30-40 minutes. Spread chocolate or hazelnut spread and sprinkles and you're done. That's it!
While you enjoy your second serving, keep in mind what American cartoonist Charles M. Shulz said: "All you need is love. But a little chocolate now and then doesn't hurt."
Limor's Chocolate Coconut Cake
DESCRIPTION
INGREDIENTS
- 1 cup chocolate cocoa powder (Elite, Nesquik)
- 1 cup flour (bleached, white)
- 1 cup sugar
- 1 cup vegetable oil
- 1 cup water
- 4 eggs
- ½ cup shredded coconut (unsweetened)
- 2 teaspoon baking powder
- ½ cup chocolate spread ( or hazelnut spread)
- 2 tablespoon sprinkles (optional)
INSTRUCTIONS
- Preheat oven to 350 degrees.
- Add all ingredients to a large bowl and mix.
- Spray baking pan with oil. Use 9 x 12 aluminum pan for brownie style or smaller aluminum pan for taller cake.
- Bake for 30-40 minutes. Insert a knife blade or toothpick in the center and remove. If clean, it's ready. If not, bake for 5 more minutes and repeat.
- Remove cake and let cool for 15-20 minutes. Spread your favorite chocolate or hazelnut spread and top with sprinkles. Cut into squares and serve.
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