Chokolade-kokoskage (uden mejeriprodukter, uden æg, 1 skål)

Denne Chokolade kokoskage is an easy moist chocolate cake with wonderful coconut flavors and topped with a creamy coconut frosting. It’s a decadent holiday cake, easy to make with pantry ingredients and no eggs or dairy.

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I love chocolate cakes, like my Nem chokoladekage og Chokoladepebermyntekage, but I also love coconut cake, like my Nem kokoskage so I decided to combine my favorite recipes into this new chocolate coconut cake.

Selvom hele opskriften er lige nedenfor, så gå ikke glip af alle mine tips længere nede, inklusive ingrediensbytter, mine madlavningstips og trinvise billeder!

Chokolade kokoskage

This Chocolate Coconut Cake is an easy moist chocolate cake with wonderful coconut flavors and topped with a creamy coconut frosting. It's a decadent holiday cake, easy to make with pantry ingredients and no eggs or dairy.

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Prep Time: 10 minutter mins

Tilberedningstid: 25 minutter mins

Køling: 1 time hr

Samlet tid: 1 time hr 35 minutter mins

Rute: Dessert

Køkken: amerikansk

portioner: 12 skiver

Kalorier: 316 kcal

Forfatter: Carine Claudepierre

TilberedningstilstandUndgå, at din skærm bliver mørk

1x2x3x

Ingredienser

US Customary - metric

• ▢ 1 ½ kopper Selv-hævende mel - 1 noter
• ▢ 1 kop Uraffineret rørsukker - 2 noter
• ▢ ½ kop Usødet kakaopulver
• ▢ ⅓ kop Kogende vand - 3 noter
• ▢ 1 kop Kokosmælk på dåse - at room temperature, shake the can before opening and measuring (note 4)
• ▢ ½ teske Kokosekstrakt
• ▢ ¼ teske Salt

Coconut Frosting

• ▢ ½ kop Mælkefrit smør (usaltet) - blødgjort
• ▢ 1 ½ kopper Flormelis
• ▢ 1-2 spiseskefulde Kokosmælk på dåse
• ▢ ¼ teske Kokosekstrakt
• ▢ ½ kop Kokosflager - at dekorere

Instruktioner

• Preheat the oven to 350°F (180°C). Line an 8-inch pan with parchment paper. Slightly oil the paper with cooking oil spray. Set aside.
• In a large mixing bowl, whisk the self-rising flour, unsweetened cocoa powder, sugar, and salt. Whisk until no lumps of cocoa powder can be seen.
• Stir in canned coconut milk, boiled water, and coconut extract.
• Pour the batter into the prepared cake pan and bake it on the center rack of the oven for 25-30 minutes at 350°F (180°C) until a toothpick inserted in the center of the cake comes out clean.
• Let the cake cool down for 5 minutes in the pan then transfer it to a cooling rack to completely cool down at room temperature before frosting.
• Make a batch of my coconut frosting. In a mixing bowl, beat the plant-based butter, powdered sugar, coconut extract, and 1 tablespoon of coconut milk.
• Beat until creamy, adding the extra coconut milk if needed.
• Spread on the cooled cake and sprinkle extra coconut flakes on top to decorate.

Noter

Noter 1: One cup of self-rising flour is equivalent to 1 cup of all-purpose flour + 2 teaspoons of baking powder. For a gluten-free option, use my glutenfri konverter, men glem ikke bagepulveret.

Noter 2: Any granulated sugar can be used such as demerara sugar, unrefined cane sugar, or coconut sugar, for healthier options.

Noter 3: Boiled water means you boil some water in a kettle, measure it, and set it aside for 5 minutes before adding it to the recipe. Boiled water blooms the cocoa powder and increases the chocolate flavor. You can also swap for brewed espresso. 

Noter 4: I recommend avoiding packaged coconut milk. It has less fat, and it won’t create the same moist chocolate cake crumb.

Opbevaring: You can store the cake in the fridge for up to 4 days in an airtight container. Freeze slices for up to 1 month in freezer bags or a sealed container. Thaw them at room temperature.

Ovntilstand: Jeg bruger varmluftstilstand. Hvis du er nødt til at bruge konventionel tilstand, anbefaler jeg at øge temperaturen med 15 °C. Bagetiden bør være den samme, men det kan tage et par minutter mere.

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Ernæring

Betjener: 1firkant | Kalorier: 316kcal | Kulhydrater: 47.1g | Protein: 3.3g | Fed: 14.2g | Mættet fedt: 8.4g | Flerumættet fedt: 1.9g | Enumættet fedt: 3g | Transfedt: 0.04g | Natrium: 115.7mg | Kalium: 149.4mg | Fiber: 2.7g | Sukker: 32.5g | Vitamin A: 359.9IU | Vitamin C: 0.6mg | Calcium: 11.9mg | Jern: 1.1mg | Magnesium: 33mg | Fosfor: 70.4mg | Zink: 0.6mg

Ingredienser og erstatninger

You need only 6 base ingredients to make the cake batter. Here’s how to pick them

• Selv-hævende mel – This provides structure and leavening for the cake. It can be substituted with all-purpose flour combined with 2 teaspoons of baking powder per cup. Avoid using plain flour without a leavening agent, as the cake will not rise. For a gluten-free option, use my glutenfri konverter, men glem ikke bagepulveret.
• Sukker – Sugar sweetens the cake and balances the cocoa’s bitterness. You can use granulated sugar, demerara sugar, or coconut sugar for a less refined option. Avoid liquid sweeteners, as they alter the batter’s consistency.
• Usødet kakaopulver – Cocoa powder adds rich chocolate flavor. Stick to unsweetened cocoa powder; avoid hot cocoa mixes, which contain sugar and milk solids. Dutch-processed cocoa powder can be used for a deeper chocolate flavor.
• Kogende vand – This enhances the chocolate flavor by blooming the cocoa powder. It can be replaced with brewed espresso for a coffee-chocolate flavor. Avoid cold or room-temperature water, as it won’t properly bloom the cocoa.
• Kokosmælk på dåse – Canned milk provides moisture, richness, and coconut flavor. Use full-fat canned coconut milk for the best results. Avoid low-fat or packaged coconut milk beverages, as it lacks the richness needed for the cake crumb.
• Kokosekstrakt – Coconut extract boosts the coconut flavor. You can omit it for a subtler coconut profile, but avoid artificial flavorings as they may taste chemical.
• Salt – This balances the sweetness and enhances the chocolate and coconut flavors.

And if you choose to do the frosting, you need the following:

• Unsalted Plant-Based Butter – It brings creaminess and richness to the frosting.
• Flormelis – This sweetens and creates a smooth frosting. You can use sifted powdered sugar. Avoid unrefined sugars, as they don’t dissolve well. Sugar-free alternatives work fine, such as powdered allulose.
• Kokosmælk på dåse – This adds creaminess and a subtle coconut flavor to the frosting. Stick to full-fat canned coconut milk for the best consistency.
• Kokosekstrakt – This intensifies the coconut flavor in the frosting. It can be replaced with vanilla extract for a milder profile.
• Kokosflager – Flakes add a decorative touch and enhance the cake’s coconut theme. Use unsweetened flakes or shreds.

How to Make Chocolate Coconut Cake

This cake is really easy to make. Here’s how in pictures.

Combine the dry ingredients in a mixing bowl.

Add the liquid ingredients to a well in the middle of the dry mixture.

Stir the batter until it’s just mixed and prepare a square pan with parchment paper.

Pour the batter into the pan and bake it for 25-30 minutes at 350 °F (180 °C).

beat the plant-based butter, powdered sugar, coconut extract, and coconut milk to make the frosting.

Spread the frosting on top of the cake and add coconut shaving son the top.

Carines bagetips

I have a few more tips to make sure you make the best cake ever!

1. Bloom the Cocoa Properly – Always use freshly boiled water or brewed espresso to activate the cocoa powder and maximize its flavor. Let the water cool for 2-3 minutes before adding to avoid overheating the batter.
2. Choose the Right Coconut Milk – Always shake the can before measuring to evenly distribute the cream and liquid. Use full-fat coconut milk for the best texture and flavor.
3. Room-Temperature Ingredients – Ensure the coconut milk is at room temperature to prevent it from seizing when mixed with boiling water.
4. Bland ikke dejen for meget – Mix until just combined to avoid over-developing the gluten, which can make the cake dense.
5. Tjek for færdighed – Insert a toothpick in the center of the cake. It should come out clean or with a few moist crumbs. Avoid overbaking, as it will dry out the cake.
6. Cool Completely Before Frosting – Frosting a warm cake will cause the frosting to melt and slide off. Let the cake cool completely at room temperature first.
7. Customize the Frosting Consistency – Add coconut milk gradually to achieve your desired frosting texture. For a firmer frosting, chill it for 10 minutes before spreading.
8. Decorative Coconut Topping – Toast the coconut flakes lightly in a dry pan for extra crunch and a golden appearance.
9. Add a Flavor Twist – Stir a teaspoon of cinnamon or chili powder into the batter for a unique spin on the chocolate flavor.
10. Storage for Moisture – Keep the cake in an airtight container or wrap it tightly with plastic wrap to retain its moisture.

Opbevaring og madlavning

You can store the frosted cake in an airtight container in the fridge i op til 4 dage. Bring to room temperature before serving for the best flavor. You can also freeze the cake by slicing it and wrapping each slice in plastic wrap before placing them in a freezer-safe bag. Thaw the slices at room temperature for a quick dessert.

You can also bake the cake a day ahead and frost it just before serving to save time. Store the unfrosted cake wrapped in plastic to maintain its freshness and moisture.

Betjeningsforslag

This cake is perfect to make many different fancy desserts.

• Layer Cake Variation – Double the recipe and bake it in three 6-inch pans for a layer cake. Spread a layer of frosting or a coconut cream filling between the layers.
• Topping ideer – Top with fresh berries, toasted coconut, or a drizzle of vegan chocolate ganache for added elegance.
• Holiday Twist – Add crushed peppermint candy to the frosting or garnish with vegan white chocolate curls for a festive look.

More Chocolate Cake Recipes

If you like chocolate cakes, you need to try my other recipes:

No-Bake Chocolate Cake

Vegansk tysk chokoladekage

Skør chokoladekage

Chokoladeyoghurtkage