Coconut Chocolate Cake

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Here is a blast from the past recipe.  This was one of my first recipes posted on the old website and since it didn’t transfer oh so nicely it is back on the top and will probably get remade by me now that I have my brand new Kitchen Aid Stand Mixer.   It is soooooo Pretty.

Coconut Chocolate Cake
 
Prep time
Cook time
Total time
 
Serves: 12
Ingredients
Instructions
  1. Preheat your oven to 350 degrees farenheit
  2. Melt your chocolate and coconut milk in a small saucepan over low heat
  3. Once the chocolate is melted, transfer to a mixing bowl or your stand mixer
  4. Add in your eggs and mix well
  5. Now add in your almond flour, shredded coconut, salt, and baking powder and mix well
  6. Grease an 8x8 baking dish with coconut oil
  7. Transfer your batter to your baking dish and sprinkle with your slivered almonds and some coconut if you would like
  8. Bake in the oven for 25-35 minutes or until a toothpick in the center of the cake comes out clean

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31 Comments

  1. YUM!!! This was a HUGE hit at my house. I had a few extra chocolate chips, so I just added them after I put the batter in the pan.

    Next time I’ll sort of push the almonds and coconut into the top of the batter so they stay attached better.

  2. First off, wanna say I’ve tried a few of your recipes and loved them all. So thank you!!!
    My bf wanted something sweet ln and I made this cake. I only had light coconut milk on hand so I used that and it came out really dry and nearly impossible to swallow. Does the light vs full fat make a huge difference when baking anything that calls for it? Does the fat give it the moistness ? I’ve made a few of your other desserts that were awesome, and I want to make sure I dont make this mistake again.

  3. Just made this, smells divine. Could you please tell me the best way to store it? Bringing it to work tomorrow, should it be refrigerated? Thank you.

  4. Featuring recipe this week on CrossFit Blacksburg’s blog on Friday – going to make this for my hubby’s bday! Thanks for the recipe!

  5. YUM!!! My 2 Yr old son and I made this as a treat tonight… I couldn’t get him (or my husband) to stop exchanges bites out of the pan! Thanks for (re)posting the recipe!
    Oh and your blog is sweet!
    Shauna

  6. One of my first recipes from your old site also. Being novice I used coconut water instead of coconut milk. It was ok, but this time it will be great!

    1. I actually am new to paleo so only had coconut flour in my pantry. Tried a few variations of this and here’s what I found:

      1/3 cup coconut flour instead of almond flour
      1 1/4 cup of coconut milk (I mixed in half almond milk for good measure)
      1 tblsp of honey (since I was out of shredded coconut too)
      all other ingredients the same

      And for frosting this was the best part:
      more chips melted in coconut milk with a splash of vanilla, chilled to be fairly firm
      coconut milk from a can : this has a nice thick layer of fluffy stuff on the top layer of the can that works like a not-to-sweet whipped cream when dolloped on top of the cake

      I baked mine as cupcakes and they were moist and yummy!

  7. I got the same mixer for Christmas! Yay! Have been searching for paleo recipe ideas to use it with. I’m not too much into the sweet stuff. Have any savory ideas?
    Thanks!

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