Ingredients
- Coconut Glaze:
- 4 eggs
- 2 cups sugar
- 1/4 cup canola oil
- 1/4 cup melted unsalted butter
- 1 teaspoon vanilla
- 1 teaspoon coconut extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup sweetened coconut
- 1/2 cup raw almonds, chopped
- 1 cup chocolate chips
- 1 cup sugar
- 1/2 cup water
- 1 tablespoon unsalted butter
- 1 teaspoon coconut extract
- Chocolate Ganache:
- 8-ounces semisweet chocolate, chopped
- 3/4 heavy cream
Preparation
Step 1
. Combine the first 6 ingredients into the bowl of an electric mixer. Using the paddle attachment, beat the ingredients on medium speed for 2 minutes.
2. In a separate bowl, sift and and combine flour, baking soda, baking powder and salt.
3. Starting with the flour mixture alternate flour, buttermilk, flour, buttermilk, flour, buttermilk....in that order. Mix until just combined, like you would if you were making muffins.
4. Fold in coconut, chocolate chips and almonds.
5. Pour into two loaf pans or 8 mini loaf pans that have been greased and floured. Bake at 350 degrees F for 1-hour (minis take about 10 minutes less).
6. Remove from oven and place on rack to cool. While cakes are still warm, poke several holes in the top of the cake with a wooden skewer. Drizzle Coconut Glaze into the holes. Finish glazing cake by taking a pastry brush and brushing on remaining glaze ( as much as you would like). When cake is completely cool, drizzle chocolate ganache over cake.
7. COCONUT GLAZE:
8. Place ingredients into a small saucepan. Bring to a boil. Allow to boil for about a minute. Turn heat off but leave saucepan on burner. Glaze cake as instructed above.
9. CHOCOLATE GANACHE:
10. Place chocolate into a bowl
11. Place cream in a saucepan and bring to a boil
12. Once cream has boiled pour over chocolate. Let sit for 3 minutes.
13. Stir with whisk until smooth and glossy.
14. When cake is completely cool, drizzle chocolate ganache over cake.