- 85 grams unsalted butter at room temperature, and a little extra for greasing the pan
- 256 grams all-purpose flour, and a little extra for dusting the pan
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 200 grams granulated sugar
- 85 grams coconut oil in liquid format
- 3 large room temperature eggs
- 1 cup canned coconut milk (reserve the remainder of the can for the ganache)
- 85 grams unsweetened shredded coconut, lightly toasted (about 5 minutes on a sheet pan at 350 will do nicely)
- 5 oz bittersweet dark chocolate, finely chopped
- 2/3 cup (remainder of the can used for the cake) coconut milk
- 1 teaspoon coconut oil in liquid format
- Heat your oven to 350 degrees. Butter and flour a 7.5-inch springform pan and shake out the excess flour so as to not bake any tasteless lumps onto the outside of your cake.
- Whisk the 2 cups of flour with the baking powder and salt in a small bowl and set aside.
- In a large mixing bowl beat the butter and sugar until fluffy with a mixer. With the mixer running, drizzle in the coconut oil. Don’t forget to stop & scrape the bowl frequently to get all of the bottom goodness incorporated into the body of the batter. Beat in the eggs one at a time. Be patient and wait until each egg has been fully incorporated into the mixture before adding the next.
- Add the dry ingredients and mix until just combined- seriously only a few rotations of the mixer will do the job. Add the coconut milk and mix lightly to combine. Add the 1 cup of toasted coconut and stir in until it’s just incorporated.
- Transfer the batter to the prepared pan and smooth the top with an offset spatula. Sprinkle a few tablespoons of shredded coconut over the top and bake until a domed top is achieved with a rich golden color and a toothpick inserted into the center comes out clean (approximately 60 to 70 minutes).
- Transfer the cake still in the pan to a rack to cool for 20 minutes, then remove the form and allow the cake to cool completely.
- Once the cake has cooled it’s time to start the ganache. This comes together in under 5 minutes. Put about an inch of water in the bottom of a small saucepan and set it on a stove burner over a low heat. Place a heat resistant mixing bowl slightly larger than the pan opening on top of the pan (creating a double boiler) and add the chopped chocolate, coconut milk left from the cake, and a teaspoon of liquid coconut oil. Stir this mixture frequently until all of the chocolate is melted, then remove it promptly from the heat.
- Place a piece of wax paper, or a plate under the cooling rack that the cake is on to catch chocolate spillage, then begin to spoon out the warm ganache over the top of the cake stopping after each dose to see where you have naked spots in order to determine where to spoon the next bit. When the cake has been completely covered in chocolate on the top and sides, sprinkle a little more shredded coconut on and let it stand to set for an hour or overnight.