Chocolate Coconut Cake


Chocolate coconut crust:

  • 14 ounces semisweet chocolate, coarsely chopped
  • 2 Tbsp. sweet butter
  • 1-1/2 cups crisped rice cereal
  • 1/2 cup shredded sweetened coconut


  • 8 ounces bittersweet chocolate, coarsely chopped
  • 2 Tbsp water
  • 1 Tbsp. sweet butter
  • 1/8 tsp. salt
  • 1-1/4 cups whipping cream
  • 1/2 cup cream of sweetened coconut
  • 2 Tsp. pure vanilla extract

Coconut crust:

  1. To make crust, spray the bottom and sides of a 9-inch pie pan well with nonstick cooking spray. In top of a double boiler, melt chocolate with butter over simmering water. Stir until smooth
  2. In large bowl, combine chocolate mixture, cereal and coconut, mixing well. Scrape the mixture into pan. Spread mixture evenly onto the bottom and sides of pan, covering completely. Refrigerate while preparing filling


  1. To make filling, melt chocolate with water and butter over simmering water. Stir in salt. Let cool for 15 minutes.
  2. In large, chilled bowl, combine cream, cream of coconut and van extract. Using electric mixer set on high speed, beat until soft peaks. Using large rubber spatula, fold one-third of whipped cream mixture into chocolate to lighten it. Fold in the remaining cream mixture. Scrape the filling into prepared crust.
  3. Cover and refrigerate for 2 hours, or until filling is set

    Note: Let stand at room temperature for 30 minutes before serving


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