Living Healhty With Chocolate eBook

Paleo Coconut Chocolate Cake

One of the best ways to make a cake is by combining two of the most delicious flavors on earth, and those of course are chocolate and coconut.

If you follow me regularly, you know these are two of my favorite foods and in my new ecookbook I described in detail, all of the reasons why dark chocolate and coconut are two of nature’s super foods.

This decadent Coconut Chocolate Cake is just sweet enough to satisfy your chocolate cake cravings and will also serve as a healthy alternative at birthday parties or other special events.

The chocolate cake layer is super moist and has an intense chocolate flavor. The cake is topped with a creamy coconut layer, and then the entire cake is covered with a dark and shiny chocolate glaze. This cake is simply savory and delicious!

Coconut Chocolate Cake • paleo, grain-free, gluten-free, dairy-free, refined sugar-free

Paleo-Coconut-Chocolate-Cake

If you like this recipe and would love to have over 100 more savory dessert recipes made with real, nutrient dense ingredients, be sure to check out my new cookbook that was just released. The book is called Living Healthy With Chocolate: Delectable Dessert Recipes That Will Change The Way You Eat, Think & Feel. 
Click on the cover below to learn more about it.

5.0 from 2 reviews
Coconut Chocolate Cake • paleo, grain-free, gluten-free, dairy-free, soy-free, refined sugar-free
 
Ingredients
Chocolate Cake:
  • 1½ cups almond flour
  • ½ cup raw cacao powder
  • ½ cup raw coconut palm sugar
  • ⅛ teaspoon salt
  • 2 eggs, room temperature
  • ¼ cup coconut oil, melted
  • ⅓ cup coconut milk, full fat
  • 2 teaspoons vanilla extract
Coconut Layer:
  • 1½ cups unsweetened shredded coconut
  • 1 tablespoon raw honey
  • ⅓ cup almond flour
  • ¼ cup coconut oil, melted
  • ¼ cup coconut milk, full fat
Chocolate Glaze:
  • ½ cup 70% dark chocolate
  • ½ cup coconut milk, full fat
Instructions
Chocolate Cake:
  1. prepare your pan by lightly greasing the bottom and sides of an 8-inch removable bottom pan with coconut oil, then cut a piece of parchment paper and place it on the bottom of the pan
  2. mix together the almond flour, cacao powder, coconut palm sugar and salt
  3. in a separate bowl whisk together the eggs, coconut oil, coconut milk and vanilla extract
  4. using a rubber spatula, gently mix dry and wet ingredients together. Mix just until ingredients are combined, being careful not to over mix the batter
  5. spread batter evenly in the pan and bake at 350°F until a toothpick inserted into the center comes out clean, approximately 17 minutes
  6. set pan over a wire rack to allow cake to cool
Coconut Layer:
  1. mix all ingredients for the coconut layer together until everything is well combined
  2. spread the mixture over the top of the cooled cake in an even layer
Chocolate Glaze:
  1. slowly melt the dark chocolate in a bowl over simmering water (double boiler)
  2. once chocolate is melted, stir in the coconut milk and mix until the glaze is smooth and shiny
  3. pour glaze evenly over the top of the cake
  4. refrigerate for about 30 minutes or until the glaze is set

Recipe serves 10+ people. Keep refrigerated.

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Posted in: cake / pies, Desserts
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Love to hear your comments on this!

Comments: 30

  1. Sherri March 26, 2014 at 12:14 pm Reply

    I NEED to make this recipe. Chocolate, in my world, is an essential food group and coconut is just darned tasty besides being good for you.
    Slight typo note: I think you mean Chocolate Glaze, not Chocolate Graze. Having said that, I can see myself happily grazing on this cake.

    • adriana March 26, 2014 at 12:28 pm Reply

      :) thanks Sherri! I fixed the typo.

  2. Tanya March 26, 2014 at 1:00 pm Reply

    Can you use coconut or a different flour instead of almond flour? Almond flour is soo expensive!

    • adriana April 1, 2014 at 8:38 am Reply

      Coconut Flour will not work as a substitute for almond flour. Above I have a link to the almond flour I use. It is by Honeyville and the cost is $35 for 5 lb.

  3. Wendy March 27, 2014 at 3:23 am Reply

    What a beautiful sight! The visual joy is almost overwhelming, I can’t imagine the bliss once I take a bite.
    Thank you for creating and sharing this masterpiece!

  4. Rachel March 28, 2014 at 3:15 am Reply

    Hey – Rachel here from ibakeit.wordpress.com. Before I make this can you explain the function or reason behind the almond flour in the coconut layer? Also, do you use a coarse or fine almond flour?

    • adriana April 1, 2014 at 8:34 am Reply

      Rachel, I use blanched almond flour that has been ground very fine. The best brand I have found for baking is by Honeyville (linked above the recipe). I added almond flour in the coconut layer for taste and also to help bind all there ingredients.

  5. Melanie March 28, 2014 at 3:22 am Reply

    Love your recipes!!! Question:
    Almonds are a no-no for me. Other nuts, fine. What other flours could be substituted for Almond flour. Hazelnut? Dessicated coconut?

    • adriana April 1, 2014 at 8:28 am Reply

      Melanie, you can use any nut flour of your choice. The challenge will be finding a nut flour that was ground very fine. I suggest you sift the flour using a fine mesh strainer to remove any larger chunks. Also, make sure to use a nut flour that has been blanched (skin removed). If you follow the recipe exactly and you find that your cake crumbled, then that is a sign your flour was not ground fine enough. Please let me know how it turns out for you when you make it and let me know which nut you used in place of almonds.

  6. Lisa April 4, 2014 at 5:26 am Reply

    Looks so yummy. Cannot wait to make this! Are your coconut milk measurements for canned coconut milk or from a carton? Also, would unsweetened cocoa powder be a substitute for the cacao powder?

    • adriana April 4, 2014 at 8:22 am Reply

      Lisa, I linked to all the products I used in this recipe above. The coconut milk is full fat coconut milk from can.
      Substituting unsweetened cocoa powder for raw cacao powder works fine. However, raw cacao powder is not processed, still contains all the antioxidants from the cacao and tastes a lot better.

      • Lisa April 4, 2014 at 8:43 am Reply

        Thanks for the quick reply! I cannot open the link to the products, which is why I posted the comment.

        • adriana April 4, 2014 at 8:47 am Reply

          ummm, that’s strange. Maybe you have the popup blocker on your browser enabled and that’s preventing you from opening the link.

          • Lisa April 4, 2014 at 10:35 am

            Yes, that was the problem! Thank you.

  7. Sori April 4, 2014 at 7:08 am Reply

    Dear Adriana, I really like your blog, the pictures are really good and you have wonderful recipes! I would also like to buy your book, but I have a concern regarding this. The thing is that where I live (in South America) there is no coconut sugar, so I think I wouldn’t be able to make much of the recipes. Could you recommend a substitution for this ingredient?
    Thank you so much for your answer

    • adriana April 4, 2014 at 8:27 am Reply

      Hi Sori, where in South America are you? Do a search on google in your language for coconut sugar and I guarantee you will find it.
      Coconut sugar is very similar in taste and consistency to brown sugar, so organic brown sugar is a great substitute for it. You can also use raw honey if you prefer and you would need to add half of the amount of coconut sugar called in the recipe. So if the recipe called for 1/2 cup coconut sugar, use 1/4 cup of honey.

  8. […] One of the best ways to make a cake is by combining two of the most delicious flavors on earth,… Continue reading » […]

  9. Vonnie May 30, 2014 at 1:15 pm Reply

    Looks yummy! The smallest pan I have with a removable bottom is 9″. Do you think it would be hard to adjust the amounts and cooking time for a 9″ pan? I’d love to try this, but I bake so seldom I don’t want to buy a new pan. But I also don’t want to have a failure with such expensive ingredients!

    • adriana May 30, 2014 at 2:23 pm Reply

      A 9 inch pan will also work. Your cake might be a little thinner, but it will work.

  10. Krisztina June 6, 2014 at 7:30 am Reply

    Hi Adriana,

    I’ve made this cake for my friends and they loved it. Didn’t tell them it was a “healthy” cake and they didn’t notice the difference (it’s a big compliment)! It’s quite rich so a small piece goes a long way. Great recipe, thanks!

    • adriana June 6, 2014 at 2:28 pm Reply

      Thank you for your feedback Kristina!

  11. Cynthia June 9, 2014 at 12:57 pm Reply

    I do not have full fat coconut milk on hand right now, would the recipe be very affected by that?

    • adriana June 9, 2014 at 1:10 pm Reply

      Cynthia, I am not completely sure, but I think that if you use the light version of coconut milk, the chocolate cake might get soggy, so maybe either use less milk or add more flour. The coconut layer should be ok, but the chocolate ganache might also need less milk. Add 1/4 cup first, then add more until you get the right consistency.

  12. Allison June 13, 2014 at 1:56 am Reply

    This looks incredible! I have a pretty stupid question, but I really want to make this for Father’s Day so I’m going to ask. I’m new to the whole Paleo thing and barely ever use full fat coconut milk from a can. I know what it is and I actually have seen the brand you recommend, so I’ll get that…however…when you are asking for coconut milk in a recipe and open the can, do you mix the water and cream together? I’m assuming yes, and that if you just wanted to use the coconut cream you would have specified. I feel silly asking that, but I want to get it right and I’m really trying to learn. I’ve had some great success with the paleo recipes I’ve tried, so I want to make sure I do it correctly. Thanks!

    • adriana June 13, 2014 at 4:45 pm Reply

      Allison, there are no stupid question! Especially when making these types of desserts!
      For this recipe in particular, you will want to use coconut milk, which means the cream that rises to the top of the can is mixed with the water on the bottom. Open the can and stir the two together until well combined.
      Some recipes I post here use just the thick cream that forms on the top of the can, and when this is needed I specify in the instructions. The coconut cream is great for making dairy free whipped cream for example.

  13. Allison June 13, 2014 at 11:38 pm Reply

    Thank you!! That’s what I thought but I just wanted to verify. I’m making it today…can’t wait!

  14. Rebecca July 2, 2014 at 4:34 pm Reply

    This was so yummy and really easy to make! Will definitely make it again. YUM!

    • adriana July 3, 2014 at 9:45 am Reply

      Thanks Rebecca!

  15. Malwina July 12, 2014 at 7:16 am Reply

    I made it today as my birthday cake and I am soooo pleased with the outcome! It doesn’t look so immaculately as the one on the picture, but my god that tastes so GOOD!! :) and it’s supereasy to make as well!

    • adriana July 13, 2014 at 9:47 am Reply

      Thank you for your feedback Malwina!

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