Baked Good / Cake / Dessert

Gluten-free Coconut Cake with Bittersweet Chocolate Ganache

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“First comes love, then comes marriage, then comes….” 

First, there are boatloads of green tomatoes in our garden – not gonna fry ’em all!  Then, after making coconut milk from scratch for Thai Chicken Curry with Green Tomatoes we were left with coconut pulp. This cake was inspired the idea of using a whole coconut; what if one made a dessert with coconut pulp, coconut oil, and coconut “sugar”, using eggs for leavening? It’s delicious, arguably better than “a baby in a baby carriage!”

We served it iced with Chocolate Ganache, toasted coconut flakes and a couple of scoops of frozen Coconut Bliss.  It’d be just as delicious plain with diced tropical fruit and a mango puree.

Coconut Torte with Bittersweet Chocolate Ganache – Serves 10-12

Click Here For Printable Recipe

INGREDIENTS:

7 ounces ground coconut pulp (this is what remains after you’ve blended fresh coconut meat with coconut “water” and twisted the mixture using cheesecloth to harvest coconut “milk.” If your coconut doesn’t yield 7 ounces, make up the difference with almond flour.  Remember you can make your own by processing raw or toasted almonds in a coffee mill.

4 ounces coconut oil

4 ounces coconut sugar “crystals”

3 large eggs

1/2 cup (3 oz.) GF flour mix (yours, ours, or Trader Joe’s)

pinch sea salt

GANACHE INGREDIENTS:

1/2 cup (4 oz.) heavy cream

3/4 cup (6.5 oz.) chopped bittersweet chocolate

1/2 teaspoon vanilla extract

DIRECTIONS:

1.  Preheat the oven to 350 F, and prepare a round tart pan by lightly greasing it with coconut oil.

2.  Combine the coconut pulp, coconut oil, coconut sugar/crystals (and almond flour or paste if you need to augment the amount of coconut pulp to make 7 oz.) in the bowl of a stand mixer, stir on medium low to blend.

3.  Add the eggs one at a time, mixing well after each addition.

4.  Add the flour and salt.  Blend on low, scraping down as needed.

5.  Spread the batter into the pan and bake for 35 to 40 minutes or until firm at the center and slightly pulling away at the edges. Let cool completely before icing with Chocolate Ganache or serve warm with ice coconut cream and chocolate sauce.

To Make the Ganache

1.  In a heavy sauce pan heat the cream until just boiling.  Remove from the heat and add the chocolate.

2.  Cover and let sit for 5 minutes.  Whisk in the vanilla; stir to blend evenly and pour over the tart, spreading the chocolate evenly.  Let cool at room temperature before refrigerating.

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7 thoughts on “Gluten-free Coconut Cake with Bittersweet Chocolate Ganache

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