Sunday, December 30, 2012

Chocolate Almond-Coconut Cake For A Birthday

My last post for 2012!  A delicious chocolaty cake!
I've made this cake Chocolate Almond-Coconut Cake a couple of weeks ago for my hubby's birthday. He loves bittersweet chocolate and I've made him this cake which uses bittersweet chocolate for the glaze. Since I'm totally hopeless when it comes to cake decorating, I chose a cake with just chocolate glaze as the "decoration"! I don't have to crack my "pretty" head for decorating ideas!  

The simple birthday cake.

  1. This recipe requires almond paste, an ingredient which I have yet to find over here. So I made my own, which is really simple and easy, takes only minutes to make. Please refer to my older post here, on how to make almond paste.
  2. Break up the almond paste into 1-inch chunks and place in the bowl of an electric mixer. Add sugar and one egg, and beat mixture on low speed until smooth.
  3. Add in the rest of the ingredients as per the recipe instructions below.
  4. Scrape the cake batter into a 9-inch springform pan and proceed with the baking.

This cake uses ground almond and just a tiny amount of all-purpose flour. There is no leavening used at all for this cake, but the cake rose beautifully and just as Tish Boyle says, the cake will fall in the center slightly as it cools. Once the cake has cooled, the top is covered with an even layer of coconut flakes, here I have used lightly sweetened coconut flakes, which are processed in the food processor until finely chopped and mix with some light corn syrup to moisten. Prepare the chocolate glaze as per instructions given, and while still warm, pour glaze over the top and sides of cake. Leave to set for a while in the refrigerator.

This is one delicious cake. The texture of the cake  is really, really moist and rich, with intense chocolate flavour and dense soft crumbs. The coconut filling is yummy and moist. And using bittersweet chocolate for the glaze is just perfect. Delicious three layers, moist chocolaty cake at the bottom, delightful coconut filling in the centre and the top, delicious chocolaty glaze! Each mouthful is a pleasure! Best served this cake at room temperature. Refrigerate any leftovers and let it stand at room temperature about an hour before serving, to soften the cake.

Tish Boyle has posted this cake on her blog, you can even find a picture of this cake on her blog's header. I am a great fan of Tish Boyle, do visit her blog for more delicious bakes, if you are not already a fan, you will be very soon!

Chocolate Almond-Coconut Cake
Chocolate Almond Cake
2 tablespoons (15gm) all-purpose flour
1/2 cup plus 2 tablespoons (57gm) Dutch-processed cocoa powder
1 cup plus 3 tablepsoons (341gm) canned almond paste (made my own almond paste, here)
1-1/4 cups (250gm) granulated sugar (I use 210gm)
4 large eggs
1 cup (2 sticks/227gm) unsalted butter, softened
1 large egg yolk

Coconut Layer :
2-2/3 cups (213gm) unsweetened grated coconut
1/2 cup (120ml) light corn syrup

Chocolate Glaze :
170gm bittersweet chocolate, coarsely chopped
2/3 cup (160ml) heavy cream
1 teaspoon vanilla extract

Make The Cake :
  1. Position a rack in the center of the oven and preheat the oven to 350F. Grease the bottom and sides of a 9x3-inch springform pan. Line the bottom of the pan with a round of parchment paper and grease the paper.
  2. Sift together the flour and cocoa powder into a medium bowl. Whisk to combine, and set aside.
  3. Break the almond paste into 1-inch chunks and place it in the bowl of an electric mixer. Add the sugar and 1 of the eggs and, using the paddle attachment, beat the mixture on low speed until smooth, about  minute. Add the softened butter and beat on medium speed until light, about 3 minutes. Add the remaining 3 eggs one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Beat in the egg yolk. At low speed, add the cocoa mixture, mixing just until blended.
  4. Remove the bowl from the mixer stand and stir a few times with a rubber spatula to ensure that the batter is evenly blended. Scrape the batter into the prepared pan and smooth it into an even layer.
  5. Bake the cake for 40 to 50 minutes, until the top is firm and a toothpick inserted into the center comes out with a few moist crumbs clinging to it. Cool the cake in the pan on a wire rack for 20 minutes.
  6. Remove the side of the springform pan. Place a 9-inch cardboard cake round on top of the cake and invert. Remove the bottom of the pan and the parchment paper. Cool the cake completely on the wire rack.
Make The Coconut Layer :
Place the coconut in the bowl of a food processor and pulse until finely chopped. Add the corn syrup and pulse until the coconut is evenly moistened.

Make The Chocolate Glaze :
Place the chocolate in the bowl of a food processor and process just until finely ground. (leave the chocolate in the processor).
In a small saucepan, bring the cream to a boil. Remove from the heat and add the chocolate to the pan. Stir until the chocolate is completed melted and the glaze is smooth. Stir in the vanilla extract. Transfer the glaze to a small bowl. Cover the surface of the glaze with a piece of plastic wrap and let cool for about 10 minutes before using.
(Store in an airtight container in the refrigerator for up to 2 weeks; rewarm gently in a double boiler before using).

Assemble and Glaze The Cake :
  1. Spread the coconut mixture over the cake in an even layer. Set the cake on a wire rack, over a sheet of wax paper. Pour the warm glaze over the top of the cake and use a small offset metal spatula to smooth it evenly over the top and sides. Refrigerate the cake until the glaze is set, about 20 minutes.
  2. Place the cake on a serving platter. Cut into wedges and serve with the whipped cream.
(Store in the refrigerator, loosely covered, for up to 5 days)

I would like to wish everyone,

A Blessed and Wonderful 2013!

Happy New Year!


  1. A wonderfully moist and lovely chocolate cake!
    Happy New Year!

  2. What a stunning cake - I really think chocolate almond is the best possible combination but I love that you've added coconut!
    Mary x

    1. Hi Mary,
      I love the combo of choc and coconut! And using almonds makes such a soft moist cake! Happy New Year!

  3. This cake look amazing!! Happy New Year!!

  4. Hi Joyce
    This cake might look simple but I bet it must be delicious.....I loves cakes from Tish Boyle especially her pound cakes...taste heavenly delicious. If you have not try it, do try it one day. Happy New Year and looking forward to many of your great posts in 2013.

    1. Hi Mel,
      This cake is really good. And like you, I love Tish Boyle's pound cakes recipes, have made a few, and they are all winners! There are more bookmarked, have yet to try!
      Thank you and Happy New Year to you!

  5. oh my! you baked the cake i wanna bake but did not bake and so wanna bake this still after seeing your baked results! awesome! did you use fresh grated coconut or processed?

    Happy New Year to you and your family!

    1. Hi Emily,
      Haha! This is a must-bake, especially if you love coconut with choc! I use flake coconuts, bought from Bake With Yen, Bandar Puteri,you can find it in the refrigerator section. Me alone, finished two slices! Love it!
      Have fun baking!
      Happy New Year to you too!

  6. Happy New Year to you and family! Cake looks healthy yummy--lucky hubby who got to taste it!

    1. Hi Plateful,
      Thank you for stopping by!
      Happy New Year to you too!

  7. For me chocolate cake is a winner everytime. And I also prefer to just pour chocolate glaze on top, it's good enough isn't it? Heh..hee..I have no talent for fancy frosting. Love your cake, Joyce and I'll be sure to try it soon. Meantime, I wish you and your family a Happy 2013!

    1. Hi Phong Hong,
      I'm really lousy at cake decorating, I leave that to my sisters, they love cake decorating, as for me, I'll rather do the baking! Using choc glaze, no need to pening kepala about the decorating part, maybe just add some fruits, but even that is not easy for me! haha!
      Hope you'll give this a try, definitely worth the effort!
      Happy New Year!

  8. Your cake looks very moist and yummy. 1st time heard of almond paste in cake. Shall try out one day. Happy New Year!

  9. That cake sounds really delicious! I have baked with almond paste and love it! Chocolate ganache is the best:D

  10. Who cares about decorating when this is already so sedap as it is. Bila buat lagi??

  11. All my favorite ingredients are in this cake. I wish I can have a piece. Happy New Year!

  12. That is one cake recipe I have to save; coconut makes my husband very happy.

  13. Loved the cake. Delicious. Will make it perfect for my New Year dinner party!

  14. Eileen, Hundred Eighty DegreesMonday, December 31, 2012

    Happy New Year! Wish you all the best in 2013!

  15. Preciosa y muy rica!!!Feliz año saludos..

  16. Your husband is a very lucky man! This cake not only sounds delicious but looks absolutely beautiful! I love dark chocolate too :)

  17. Hi Joyce, I am sure to love this cake. Your hubby must be one happy man! Wishing you and your family a very happy new year!

  18. Now that is a delicious cake. Happy New Year!

  19. gorgeous looking cake - my first time visiting your space here - you have interesting recipes

  20. you have glazed the cake so well, joyce! Happy new year to you and your family, looking forward to more baking 'moments' together , cheers!!

  21. Hi Joyce, wishing you and family a very happy new year and all best wishes.

  22. Thanks for your inspiration this year and wishing you and your family a very Happy New Year!
    Miz Helen

  23. I love every flavor in that cake , Joyce ! It looks really delicious !

  24. Joyce,
    Love your birthday cake!
    I never try chocolate and coconut combo before but I know if you love it I will :D
    Happy New Year to you and your family~

  25. Now that looks decedent and delicious. I love the layers and the flavours of marzipan and coconut too make this a very special cake.