Boy oh boy, do I wish Spring was here. When I start thinking about Spring,, I start thinking about Easter. When I think about Easter I start thinking about coconut. Oh man am I ever a diehard coconut fan. I’m one of those people who could just eat it straight from the bag, or in the form of a cake…or pie…or ice cream… or candy. Okay I love anything and everything coconut, especially my latest find… this Coconut Crunch Cake drizzled with Chocolate Ganache.
As you already know, I love to post many of my own recipes, but I also love to test other recipes by making and taste testing them. When I ran across this recipe from Martha Stewart, it looked so yummy that I just had to try it out and it only took one bite for me to give this cake a 5 STAR rating. I literally can’t wait to add it to my Easter dessert table this year.
Don;t let the looks of this cake confuse you. This may look like a pie because it’s one single layer and cut into wedges, but trust me it’s a cake. And guess what? It’s not like your ordinary cake. The texture of the top of this cake is like that of a Coconut Macaroon. Yes, the very top is slightly crunchy with a chewy texture underneath. Under the chewy coconut layer is a layer of cake. I would have named this cake Coconut Macaroon Cake. Either way, it’s delightfully delicious!
Here’s how easy it was to make this cake…
The Cake Batter:
Top: I creamed together some butter and coconut oil in a large mixing bowl. then I whisked some egg whites and added them in, followed by an addition of dry ingredients.
Bottom: I spread the cake batter out evenly in a butter and greased springform pan.
Left: I whisked together egg whites and salt, added some vanilla and milk and folded in some coconut.
Right: I spooned dollops of the topping over the batter and gently spread it over he entire top.
For the Chocolate Ganache:
Left: I heated some heavy cream and sugar over medium heat until it was very hot but not boiling. Next I added some chocolate, vanilla and butter and allowed it to set for about 3 minutes.
Right: I whisked the mixture until it was smooth. This my friends, is ganache!
- 1 1/2 cups all purpose flour, plus more for dusting pan
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1 can cream of coconut, 5.4 ounces
- 1 teaspoon pure vanilla extract
- 1/4 cup coconut oil
- 1 stick unsalted butter, room temperature
- 1 cup sugar
- 3 large eggs
- 2 large egg whites
- 1/8 teaspoon kosher salt
- 1 can sweetened condensed milk, 14 ounce
- 2 teaspoons pure vanilla extract
- 3 cups sweetened shredded coconut, 8 ounces
- 1/4 cup sugar
- 1/3 cup heavy whipping cream
- 4 ounces bittersweet chocolate chopped ( I used a 4 ounce bar of Ghirardelli bittersweet chocolate)
- 2 tablespoons unsalted butter
- 2 teaspoons pure vanilla extract
- Preheat oven to 350 degrees.
- Butter and flour a 10-inch springform pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder and salt and set aside.
- In a large measuring cup or medium bowl, whisk together the cream of coconut and vanilla and set aside.
- Add the coconut oil and butter to a large mixing bowl. Using an electric mixer, mix the mixture on low for about 1 minute, then on medium high until smooth, about 1 minute. Slowly add the sugar and beat for 3-5 minutes on medium high until mixture is pale and fluffy. Add eggs one at a time mixing well after each addition, and scraping down the sides of mixing bowl as needed. With mixer on low, add the flour mixture in 3 batches, alternating with 2 batches of the cream of coconut mixture. Mix just until incorporated. Do not over mix. Spread the batter evenly in the prepared springform pan.
- Using the whisk attachment, if using a stand mixer, whisk the egg whites and salt until frothy, about 1 minute. Stir in the milk and vanilla, then fold in the coconut.
- Dollop spoonfuls of the topping over the cake batter. Using an offset spatula, carefully spread the topping in an even layer.
- Place cake on a rimmed cookie sheet and bake until a toothpick inserted into the center comes out with moist crumbs, about 1 hour. If cake begins to brown too quickly on top, cover it with a tent of foil.
- Transfer cake to a wire rack. Allow to set for about 5 minutes. Run a sharp knife around edges and release and remove the outside ring of the springform pan. Allow cake to completely cool on the wire rack.
- Add the sugar and heavy cream to a small saucepan. Heat over medium heat, stirring constantly until sugar has dissolved and mixture is very hot, but NOT boiling. Remove from heat.
- Add the chocolate and butter and allow to set for about 3 minutes. Stir until smooth and add vanilla. Stir to mix.
- Slice cake into wedges. Drizzle chocolate ganache over each piece and spoon a small puddle of chocolate beside each piece if desired.
- Store in an airtight container. Cake will stay fresh for up to 5 days.