Chocolate Coconut Cake

Sometimes simple wins, and in this case the big winner is chocolate coconut cake: a simple, soft and tender cake that's easy to make and will take you right back to your childhood in one bite. Note that the recipe gives two options for the topping, a cocoa glaze or a chocolate ganache.

Ingredients for chocolate coconut cake (one long 12-inch / 30 cm loaf pan, 2 aluminum loaf pans, or a 9½-inch / 24 cm square pan for a slightly lower cake)

For the cake

• 4 large eggs, at room temperature.
• 200 g sugar (1 cup).
• 140 g all-purpose flour (1 cup).
• 5 g baking powder (½ Israeli packet, about 1 teaspoon).
• 70 g cocoa powder (½ cup).
• 50 g unsweetened desiccated coconut (½ cup).
• 100 g vegetable oil (½ cup).
• 120 ml hot water (½ cup).

For the syrup

• 120 ml hot water (½ cup).
• 60 g sugar (¼ cup).
• 5 g instant coffee granules (1 teaspoon).

For the cocoa glaze

• 50 g margarine or butter.
• 30 g cocoa powder (3 level tablespoons).
• 40 g powdered sugar (4 tablespoons; you can use less or more as needed).
• A little coconut, for sprinkling over the cake.

For the chocolate ganache

• 150 g dark chocolate.
• 150 ml heavy cream or non-dairy whipping cream.

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a wide bowl, combine the flour, baking powder, cocoa and coconut. Mix and set aside until needed.
3. In the bowl of a stand mixer fitted with the whisk, combine the eggs (no need to separate them) and sugar. Whip on medium speed for about 5 minutes, until the mixture is light and fluffy.
4. Lower the mixer speed and add the oil gradually, until absorbed.
5. Add the dry ingredients a little at a time, until combined (be careful not to overmix).
6. Add the hot water and mix briefly until it's absorbed into the batter.
7. Grease the pan (or pans, if you chose to use aluminum ones), pour in the batter and bake for about 30–40 minutes.
8. While the cake is in the oven, make the syrup: in a bowl, stir together the hot water, sugar and instant coffee. When the cake comes out of the oven, pour the syrup over it.
9. Cocoa glaze: in a microwave-safe bowl, melt the margarine or butter, add the cocoa and powdered sugar, and stir into a paste-like mixture.
10. Spread it in an even layer and sprinkle with coconut.
11. Chocolate ganache: in a microwave-safe bowl, combine the chocolate and cream. Melt in short bursts and stir until combined. Spread over the cake and sprinkle with coconut.
12. The cake is at its best after resting overnight, when it's softer and moister.

Good to know

• Watch the baking time. So the cake doesn't come out dry, I recommend checking it after about 30 minutes and adding more time if needed (if you baked it in one large pan, check after about 35 minutes).
• Store the cake at room temperature, well covered.
• To keep the cake dairy-free, use margarine in the cocoa glaze, or non-dairy whipping cream in the ganache.