Chocolate Coconut Cream Cake
Moist dark chocolate coconut cream cake. Made in one bowl, which means less dishes.
Servings: 16
Calories: 104kcal
Ingredients
- 1 can (290 ml) sweetened coconut cream
- 4 large eggs
- 4 oz dark chocolate, melted
- 1 cup sweetened shredded coconut
- ½ cup all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F. Lightly grease an 8×8 baking dish. Set aside.
- In a medium bowl, mix together all of the ingredients until fully combined.
- Pour the batter into the prepared baking dish. Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted comes out clean.
Notes
- Best served with ice cream on top.
- Store in an airtight container for up to 5 days.
Nutrition
Calories: 104kcal
