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Gluten-free chocolate coconut layer cake
Gluten-free chocolate coconut layer cake
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Prep Time:
120 minutes
Cook Time:
45 minutes
Total Time:
165 minutes
Indulgent chocolate macadamia cake with whipped coconut for extra decadence.
Ingredients:
  • 50g raw cacao powder
  • 125.00 gm boiling water
  • 215.00 gm caster sugar
  • 150g coconut oil, melted, cooled
  • 3 eggs, at room temperature
  • 150g macadamia meal
  • 1.25 gm bicarbonate soda
  • Pinch salt
  • 225.00 gm icing sugar, sifted
  • 113.05 gm desiccated coconut
  • 2 egg whites, lightly beaten
Instructions:
  • Preheat your oven to 170C (or 150C fan-forced) while you generously grease and line a 22cm springform pan with baking paper.
  • Mix rich cacao with boiling water in a small bowl and let cool slightly.
  • Using an electric mixer with the paddle attachment, beat sugar, coconut oil, and eggs until smooth and thickened, about 3 minutes.
  • Mix macadamia meal, bicarbonate soda, and salt in a bowl.
  • Mix the cacao mixture into the egg mixture on low speed. Stir in the almond mixture until fully combined. Pour the batter into the prepared pan and bake for 40-45 minutes until a crust forms but the center is slightly wobbly. Let it rest on a wire rack for 10 minutes, then remove the pan sides and let it cool completely before removing the base.
  • Prepare the luscious coconut layer by gently stirring together sugar, coconut, and eggs until fully blended. Smoothly spread this delightful mixture over the decadent chocolate cake and allow it to rest for 20 minutes, or until perfectly set.

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