Wednesday, March 2, 2011
Nutty for Coconut
2 teaspoons baking powder
1 teaspoon fine sea salt
1/2 cup unsweetened shredded coconut
1 cup sweetened flaked coconut, divided in half
3/4 cup sugar
1/2 cup unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
1 cup canned unsweetened coconut milk
6 ounces bittersweet chocolate bars (do not exceed 61% cacao), broken into 1/2-inch irregular pieces, divided
1/2 cup sweetened flaked coconut
¾ to 1 cup powdered sugar
1/3 canned unsweetened coconut milk
1/2 teaspoon vanilla extract
¼ cup sliced almonds
1/3 cup unsweetened flaked coconut
Preheat oven to 350°F. Butter 9-inch cake pan with 2-inch-high sides; dust pan with flour, shaking out excess. Sift flours, baking powder, and sea salt into medium bowl. Stir in unsweetened shredded coconut, and half of sweetened coconut, set aside. Cream sugar and butter in a large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture in 3 additions alternately with coconut milk in 2 additions, beating just until blended after each addition. Fold in half of chocolate pieces. Spread batter evenly in prepared cake pan. Sprinkle remaining chocolate pieces over batter, then sprinkle with remaining sweetened flaked coconut.
Bake cake until golden and tester inserted into center comes out clean, tenting with sheet of foil if coconut on top is browning too quickly, 60 to 70 minutes. Transfer cake to rack and cool in pan 15-20 minutes.
Whisk powdered sugar, coconut milk, and vanilla in small bowl to blend well. Carefully run small knife around sides of cake to loosen. Invert cake onto platter, then carefully invert again onto another platter, coconut side up. Evenly drizzle half of powdered sugar mixture over cake. Cool cake completely on platter, and add 1/3 cup coconut, almonds, and remaining drizzle.