Chocolate cake layered with dark chocolate coconut bars and a thick coconut cream frosting on top. This cake is soft, moist, and fluffy with the chewy coconut bars in the center of every bite ... so delicious!
Ingredients
Wet:
- 2 large eggs
- ¼ cup coconut oil melted
- ¼ cup almond milk
- ¼ cup pure maple syrup
- ½ cup coconut sugar
Dry:
- ⅓ cup unsweetened cocoa powder
- 2 ⅓ cups almond flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 bags Unreal Coconut Bars - 12 mini unreal coconut bars + 4 optional garnish
Coconut Cream Frosting:
- 2, 13.5 oz full fat coconut milk refrigerated overnight
- 1 tbsp vanilla bean paste
- Optional: 1 tbsp maple syrup
Instructions
Chocolate Cake
- Preheat oven to 350F and line an 9”x5” square pan with parchment paper.
- In a large mixing bowl, combine wet cake ingredients - eggs, coconut oil, almond milk, maple syrup, and coconut sugar. Stir until combined.
- In a separate bowl, stir together dry ingredients until evenly combined.
- Add dry ingredients to the wet, and stir together until just combined.
- Pour ½ of the cake batter into the parchment lined 9”x5” pan and spread in an even layer.
- Top with a single layer of unreal coconut bars (3 rows of 4 mini unreal coconut bars), followed by the remaining cake batter.
- Bake at 350F for 30 minutes, or until a knife or toothpick inserted comes out crumb-free. Remove from the oven and let cool completely.
Coconut Cream Frosting:
- From the cans of chilled full fat coconut milk, scoop out the thick white part only, making sure to leave out any clear liquid. Add the coconut cream to a large bowl and use a hand mixer to blend it together on medium until it's smooth, light, and fluffy (~5 minutes). Stir in vanilla bean paste and whip again until combined.
- Top the cooled cake with the whipped coconut cream frosting and garnish with extra chopped unreal coconut bars. Cut into 8 slices and enjoy!
Did you make this recipe?
Tag @themindfulhapa on Instagram and hashtag it #themindfulhapa!
Facebook Pin Recipe