The Pioneer Woman Tasty Kitchen
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Dark Chocolate Coconut Fallen Cake

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Prep:

Cook:

Level: Intermediate

System:

12

Description

Dark chocolate and coconut combine in a decadent cake!

Ingredients

  • FOR THE PAN PREP:
  • Cooking Spray
  • ¼ cups Sugar
  • FOR THE CAKE:
  • ½ cups Butter
  • 12 ounces, weight Dark Chocolate Pieces
  • 3 Tablespoons Vegetable Oil
  • 6 whole Eggs, Separated
  • 2 Tablespoons Dark Unsweetened Cocoa Powder
  • 2 teaspoons Vanilla Extract
  • 1 teaspoon Kosher Salt
  • 1-½ cup Shredded Unsweeteed Coconut
  • ½ cups Sugar
  • FOR THE COCONUT WHIPPED CREAM:
  • ½ cups Coconut Cream
  • 1 cup Heavy Cream
  • ½ cups Toasted Coconut, For Garnish

Preparation

1. Preheat the oven to 350ºF.
2. Spray a 10” pan with cooking spray then sprinkle the pan with sugar. Shake it around to coat the pan and then dump out excess sugar. Place the prepared cake pan on a sheet pan.
3. For the cake, in a large microwave proof bowl, combine the butter, chocolate pieces and vegetable oil. Microwave it for 90 seconds and then whisk until smooth and well combined.
4. Next, put out 2 bowls (one of the bowls should be for a standing mixer).
5. Separate the eggs, putting the yolks in one bowl and the whites in the mixer bowl.
6. Begin to mix the egg whites on low speed.
7. Meanwhile, add the cocoa, vanilla, salt and coconut to the yolks. Mix well.
8. Add the coconut mixture to the chocolate mixture and combine well.
9. Go back to the whites, which should be white and foamy. Increase speed to medium and gradually begin to add the sugar. Whip the whites until they are stiff and shiny and have reached a stiff peak.
10. Fold the whites into the chocolate-coconut mixture (fold in half at a time).
11. Transfer the batter to the prepared cake pan. Bake the cake at 350ºF for 35 minutes. Remove the cake from the oven and let it cool completely before freeing from the pan and placing on a serving platter.
12. When the cake is cool, prepare the coconut whipped cream. Combine the coconut cream and cold whipping cream in a bowl and whip it until it reaches stiff peaks.
13. Spoon the coconut whipped cream onto the center of the cooled cake. Sprinkle with toasted coconut.

Recipe adapted from Bon Appetit.

One Comment

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Avatar of The Suzzzz

The Suzzzz on 6.5.2013

I made this for a coworker’s birthday today. The flavors were good but the texture was off. I followed the instructions for the cake exactly but it has a dry, and crumbly texture. For the cream I couldn’t find coconut cream so I had to use coconut milk. The coconut whipped cream beat up stiff when I was whipping it, but when I pulled it out of the fridge to top and serve the cake it had run. I added a couple tablespoons of confectioners sugar and beat it again but it was still really soft.

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