Name: Coconut Cake with Chocolate Chunks and Coconut Drizzle
Yield: 8 to 12 servings
Ingredients: 1 3/4 cups all purpose flour; 2 teaspoons baking powder; 1 teaspoon fine sea salt; 1 cup unsweetened shredded coconut*; 3/4 cup sugar; 1/2 cup (1 stick) unsalted butter, room temperature; 2 teaspoons (packed) finely grated orange peel; 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; 3/4 cup powdered sugar; 2 tablespoons (or more) canned unsweetened coconut milk**; 1/2 teaspoon vanilla extract; Vanilla ice cream

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Coconut Cake with Chocolate Chunks and Coconut DrizzleHans Gissinger

A chocolaty, coffee-cake-like treat that would be terrific for dessert, afternoon tea, or brunch.

Test-Kitchen Tip

To make the chocolate chunks, leave the chocolate bars in their wrappers and break up the chocolate with a meat mallet.

Recipe notes

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Recipe notes

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