Dark Chocolate Coconut Cake


Since the first time I saw this cake, I really wanted to make it.  It looked really good.  And it came out super delicious!

Icing Ingredients:

  • 1 cup Semi-Sweet Chocolate Chips
  • 1/2 cup macadamia oil

Icing Preparations:

  1. On very low heat melt chocolate chips and mix with macadamia oil.
  2. Cool in freezer about 15 min.
  3. Blend with a hand mixer until fluffy.

Cake Ingredients:

  • 10 eggs
  • 1 cup organic raw honey
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp kosher salt
  • 1 tablespoon vanilla extract
  • 1 cup coconut oil
  • 3/4 cup coconut flour, sifted
  • 1 tsp baking soda

Cake Preparations:

  1. Preheat oven to 325 degrees.
  2. In small bowl combine coconut flour, cocoa powder, salt, and baking soda.
  3. In a large bowl blend with a hand mixer combine eggs, coconut oil, melted honey, and vanilla.
  4. Add dry ingredients to wet and continue to blend.
  5. Grease two 9″ round baking pans (we used coconut oil cooking spray).
  6. Pour batter into (2) 9″ round baking pans. Divide evenly.
  7. Bake for 35-40 minutes, or until a toothpick comes out clean.

Cake Assembly:

  1. Let cakes cool and remove from baking pans.
  2. Spread frosting on top of first layer.
  3. Lay second cake on top (frosted area).
  4. Frost top of entire cake, working from top down to the sides.
  5. Sprinkle cake with shredded unsweetened coconut.
  6. Sprinkle sides with left over chocolate chips.
I found this great recipe online at: Primal Palate  http://www.primal-palate.com/2010/09/happy-birthday-hayley-dark-chocolate.html
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