Yotam Ottlenghi’s Flourless Coconut Cake
User Reviews
3.8
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Prep Time
10 mins
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Cook Time
50 mins
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Servings
8 servings
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Course
Dessert
Yotam Ottlenghi’s Flourless Coconut Cake
Description
This Flourless Coconut Cake combines rich butter, sweetened shredded coconut, almond meal, and eggs to form a dense yet tender loaf cake. The batter is creamed to pale and fluffy before baking to about 50 minutes until golden and set. A special dark chocolate ganache glaze made from a syrup of sugar and corn syrup is carefully poured over the cooled cake, adding a glossy, slightly chewy layer of chocolate that complements the coconut flavor. The almond meal provides a subtle nuttiness while the vanilla beans or extract add warmth.
The cake’s texture is dense but moist, with the shredded coconut creating small pockets of chew throughout. The ganache glaze adds smooth richness and a shiny appearance, perfect for slicing and serving on its own or with tea. It’s a cake that holds together well and can be a unique treat without gluten-containing flour.
When baking, ensure the cake is thoroughly cooled before glazing to achieve a neat glaze finish. The loaf pan is lined with parchment paper allowing easy removal once baked and cooled. This cake slices nicely and can be stored covered for a few days.
Ingredients
- 3/4 cup butter at room temperature, unsalted
- 1 1/4 cups sugar
- 2/3 cup coconut the sweetened kind, shredded
- 1/4 tsp salt
- 1 tsp vanilla extract or seeds of one vanilla bean
- 4 egg large
- 1 2/3 cups almond meal or almond flour
ganache glaze
- 4 ounces dark chocolate cut in small pieces
- 2 Tbsp sugar
- 1 Tbsp corn syrup
- 1/2 tsp vanilla or seeds from 1/2 pod
- 3 Tbsp water
- 1 1/2 Tbsp butter room temperature, cut into pieces, unsalted
Instructions
- Set oven to 350F
- Butter a standard (9x5") loaf pan and line with parchment paper with overhanging ends.
- Beat the butter and sugar together for several minutes until pale and fluffy. Beat in the coconut, salt, and vanilla.
- Beat in the eggs, one at a time. Mix in the almond flour. Spoon the mixture into the loaf pan, smoothing out the top. Bake for about 50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, then carefully lift out of the pan and continue to cool on a rack. Frost with the ganache when completely cool.
- To make the ganache ~ put the chocolate in a bowl and set aside. Combine the sugar and corn syrup in a small saucepan and bring to a boil, stirring constantly. Boil for a couple of minutes, until the mixture is golden colored. Remove from heat and carefully pour in the water and vanilla. If the mixture seizes, just put it back on the heat and heat until melted. Pour this hot mixture over the chocolate and let sit for 3 minutes. Whisk to combine, then add the butter, a bit at a time, whisking until everything is smooth and glossy.
- Glaze the cake with the ganache.
User Reviews
Overall Rating
3.8
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