Wednesday, March 5, 2014

DIY Fresh Coconut Chocolate Cake

I love baking with the real fresh fruits and vegetables available in the markets here. This coconut chocolate cake recipe uses fresh coconut juice and meat.

You can make this recipe even easier by using a store bought or homemade cake mix. Or simply mix up the dry ingredients when you are preparing the cake; it doesn't take very long. I imagine you could substitute canned coconut milk and dry shredded coconut, but I haven't tried.

This is a great island twist on a classic cake. One medium coconut should yield more than enough juice and meat to make this recipe. Drink the juice up (quickly it goes bad fast) for a natural electrolyte drink, Or freeze to use later. Place extra shredded coconut on a cookie sheet and toast in your oven to use in other recipes or add to your granola.

Homemade Fresh Coconut Chocolate Cake Recipe

  • Chocolate Cake Mix OR
    • 2 1/3 cups flour
    • 1 1/2 cups white sugar
    • 1 Tbsp baking powder
    • 1/2 tsp salt
    • 1/3 cup cocoa powder
  • 1/3 cup oil (if using coconut oil melt first) or melted butter
  • 1 cup coconut juice, conout milk or regular milk
  • 2 cups shredded fresh coconut meat (divided)
  1.  In a medium mixing bowl dump cake mix OR sift together dry ingredients.
  2. Add oil and juice or milk to dry ingredients and stir until well combined.
  3. Fold in 1 cup shredded coconut into batter.
  4. Pour cake batter into a greased 9x13 cake pan.
  5. Sprinkle remaining shredded coconut on top of the cake.
  6. Bake at 350F for 25-35 minutes, until a toothpick comes out clean and the coconut on top is toasted lightly.
  7. Garnish with extra toasted coconut when serving if desired.

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