Coconut Chocolate Chip Cake

Name: Coconut Chocolate Chip Cake
Ingredients: 10 tablespoons [140 g] unsalted butter, melted and cooled; 1¾ cups [350 g] granulated sugar; Scant ¾ cup [175 g] egg whites (from 5 or 6 large eggs), at room temperature; Scant ¾ cup [175 g] egg whites (from 5 or 6 large eggs), at room temperature; ½ cup [120 g] coconut milk, at room temperature; ⅓ cup [80 g] sour cream, at room temperature; ¼ cup [56 g] vegetable or canola oil; ¼ cup [56 g] vegetable or canola oil; 1 tablespoon cornstarch; 1 tablespoon baking powder; 2 teaspoons coconut extract; 1 teaspoon pure vanilla extract; 1 teaspoon salt; 2⅓ cups [331 g] all-purpose flour; ¾ cup [128 g] mini semisweet chocolate chips; 1 recipe Ermine Buttercream, coconut variation; 1 recipe Ermine Buttercream, coconut variation; Coconut flakes, for sprinkling

Preparation info

Makes •
12
large squares

Difficulty
Easy

Appears in

100 Afternoon Sweets

By Sarah Kieffer

Published 2024

About

This recipe was tested during my kids’ continuous Monty Python and the Holy Grail viewing phase, and I wonder if perhaps King Arthur’s empty clanging coconut shells pricked my subconscious, drawing me to these flavors. With coconut milk in both the cake and the icing, and a delicate speckling of chocolate chips, I am certain even the Black Knight would let me pass if I offered him a slice.

Ingredients

Cake
Vegetarian

Ingredients

Method