Chocolate, Coconut, Cherry Cake.

I am currently busting out my happy dance in the middle of the kitchen (while typing this to you on my phone). Why am I having a dance party in my kitchen?  Because after a lot of trial and error I can now share with you my new Chocolate, Coconut, Cherry Cake recipe!

You have to try this one. There might just be a dance party with your name on it too haha.

Trial and Error.

Just like my last recipe Tahini Granola Bars, there was a little bit (or maybe more) trial and error. Each time I tried to make this Chocolate, Coconut, Cherry Cake something just didn’t work out quite right. In the original one I put coconut flakes through the batter. The texture was more like a ‘pie’ than a cake, but the coconut was too much…. weirdly this was the version of cake that Cole liked the best. Norah liked the bit around the coconut, but was very unimpressed by the lumps.

Second go.

Second attempt, I completely left out the coconut. It had quite a glossy texture. I wasn’t even sure what category it really fell under. Both kids hated it. My sister and I liked it…. that’s a worry though, because we definitely don’t need to be eating a whole ‘cake’ that was intended for people that need help gaining weight.

And a third…

I tried again. I’m really not sure what happened to the 3rd one. I don’t think I changed much of anything. Oh actually I used almond meal instead of almond flour (because I ran out after my first two experiments). Maybe the texture being slightly more coarse made the difference? I don’t know…but it completely fell apart when I took it out of the cake tin…. still tasted delicious though. (I might just need to join a gym hahaha).

Happy Dance!!

4th attempt…. happy dance!!!!! Chocolate, Coconut, Cherry Cake! I continued with the almond meal, but I upped the ratio a little and also added some more baking powder. Awesome! I could finally ‘ice’ this cake for Norah.

Full Fat, Coconut Cream Icing.

Why ‘ice’? Well there was no icing in sight, just some cherries (maybe a tbsp of maple syrup and some vanilla paste) and a tin of coconut cream. But if I have to call it icing to get the kids to eat it, you know that’s what I’m going to call it.

I had this tin of coconut cream in the fridge over night (actually probably l onger after all my missed attempts at this cake). Funny thing though…. I asked hubby to grab some coconut cream from the shop on his way home from work (I am keeping little missy away from shopping centres during the disgusting flu season we are having) and when he brought it home quickly realised it was ‘light’ coconut cream. Definitely not what we were going for with this Chocolate, Coconut, Cherry Cake. I’ll use that in a curry for us, but it did mean he had to stop at the shop again the next evening too…. {thank you x}

Cherries.

I don’t have a little tool to help pit the cherries. So I just cut the flesh away from the pip as best as I could. I guess this cherry element is kind of like a compote and jam mixed together? I only used a tablespoon of maple syrup to sweeten it and I thickened it up with a tablespoon of chia seeds. It took about half an hour to cook down the cherries and then I just mashed them up with a potato masher.

Make sure the cake and the cherries are completely cool before you put this Chocolate, Coconut, Cherry Cake together. I mixed half the cherry mixture into the whipped coconut cream before spreading it on top of the cake. The other half I dumped in the middle and then swirled it through the cream. Yum!!

The Norah Cake.

Thankfully after finally finishing this Chocolate, Coconut, Cherry Cake, Norah liked it! So much so that when I asked her what it should be called, she said (or squealed) “The Norah Cake!”.
Cole didn’t like it….. but hey you can’t win them all and I need her to eat it more.

A quicker recipe;

If you don’t have time to wait for the oven, but still have a craving for cake, why not try my Choc Coconut Mug Cake.  It’s super quick and can easily be whipped up after a meal.  No time for cooking at all?  It wont get much quicker than my Chickpea Cookie Dough!  Serve it up to the kiddos in some coloured patty pans and its always a winner.

Print

Chocolate, Coconut, Cherry Cake

This Chocolate, Coconut Cherry Cake really couldn't get much easier. Don't let the simplicity of it fool you though, it tastes amazing. I can hear it calling my name from the fridge.....

Course Dessert

Keyword Almond Meal, Cherries, Chocolate, Coconut Cream

Prep Time 15 minutes

Cook Time 1 hour

Servings 16

Ingredients

Cake

• 205 g almond meal 112.1g of fat
• 2 eggs 10g of fat
• 400 ml room temp tinned coconut cream 91g of fat
• 3 tbsp coconut sugar
• 3 tbsp cacao powder
• 1 tsp vanilla paste
• 1½ tsp baking powder
• 1 tsp butter 5g of fat (for greasing the tin)

Topping

• 280 g pitted cherries
• 1 tbsp maple syrup
• 1 tbsp water
• 1 tbsp chia seeds 4.7g of fat
• ¼ tsp vanilla paste
• 400 ml cold tinned coconut cream 91g of fat (leave the tin in the fridge over night)

Instructions

1. Preheat the oven (fan forced) to 160°C

Cake

1. Place the almond meal and eggs into a medium sized mixing bowl and mix well making sure the egg is fully incorporated. (I just used a spoon)

2. Shake the room temp tin of coconut cream before opening it to make sure the contents is combined then add to the mixing bowl

3. Add the rest of the ingredients for the cake and mix everything together.

4. Grease a round cake tin with some butter.

5. Pour the cake mixture into the cake tin and bake for an hour.

6. Leave to cool slightly before turning it out of the tin onto a wire rack to cool completely.

Topping

1. Remove the stalks and the pips from the cherries.

2. Place the cherries in a small saucepan on a low heat.

3. Add the water, maple syrup and vanilla paste,

4. Stir often, making sure the cherries don't burn or stick.

5. As the cherries start to break down, gently mash them with a potato masher or fork, while still on the heat.

6. Allow the cherries to cook down for half an hour.

7. Once they are nice and soft and have been easily mashed, remove them from the heat and add the chia seeds. This will thicken up the mixture as they absorb the moisture.

8. Shake the cold coconut cream tin before opening it to make sure the contents is combined.

9. Pour the coconut cream into a medium sized mixing bowl and use a beater to 'whip' it up. It should become slightly thicker and more formed after a couple of minutes.

10. Make sure the cherry mixture has completely cooled before adding half of it into the whipped coconut cream and fold it through.

11. Once the cake has also completely cooled, put all the coconut cream 'icing' on top of the cake and spread it out evenly.

12. Add the remaining cherry mixture to the middle of the coconut cream and swirl through evenly (I used a knife).

13. Cut into 8 or 16 pieces and enjoy.

14. Store in an air tight container in the fridge and eat within 3 days.

Recipe Notes

Total fat content: approximately 313.8g of fat.

16 serves at approximately 19.6g of fat per serve or 8 serves at approximately 39.2g of fat per serve.

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