Chocolate Coconut Layer Cake
Use a 20cm round springform bake tin for this recipe, or you can double the recipe and use a larger 25cm cake tin.
Ingredients
- 2 large organic eggs
- 1/4 cup coconut oil ,melted
- 1/4 cup coconut milk
- 1/2 cup maple syrup
- 1 & 1/2 cups blanched almond meal
- 1/2 cup cacao powder
- 1 tsp vanilla
- 1/4 tsp salt
Coconut Centre Layer
- 1 & 1/2 cups desiccated coconut
- 1/3 cup blanched almond meal
- 1/4 cup coconut oil ,melted
- 2 tbsp maple syrup
- 1/4 cup coconut milk
- 1 tsp vanilla
- 1/4 tsp salt
Chocolate Avocado Ganache Topping
- 2 medium ripe avocados ,peeled and seeded
- 1/2 cup cacao powder
- 1/2 cup maple syrup
- 2 tbsp coconut oil ,melted
- 1 tsp vanilla
- 1/2 tsp salt
Instructions
- Preheat oven to 175C. Lightly grease a 20cm springform cake tin and line the base and sides with baking powder.
- To make the chocolate cake whisk together the eggs, coconut oil, coconut milk and maple syrup until well combined. Gently fold in the almond meal, cacao powder, vanilla and salt, being careful not to over mix.
- Pour the mixture into the cake tin, smooth out the top and bake for 25-30 minutes until cooked through. Remove from the oven and place the cake aside to cool, leaving the cake in the tin.
- To make the coconut layer mix all of the ingredients together and then gently spread the mixture evenly over the cooled chocolate cake base.
- For the chocolate avocado ganache simply blend all the ingredients in a food processor until well mixed and very smooth. Spread the ganache over the coconut layer, then smooth the top and place back in the fridge.
- Store the cake in the fridge. Remove 15 minutes before serving.
Notes
- Add 1/2 cup of fresh or frozen raspberries to the chocolate avocado ganache.
- Use rice syrup, raw honey or coconut syrup instead of maple syrup if you prefer.
- To add a little crunch to the chocolate cake layer stir 1/2 cup of chopped activated almonds, walnuts, hazelnuts macadamias or pistachios into the cake batter before baking.