Chocolate Coconut Orange Cake w/Chocolate Coconut Cream & Orange Zest

Now I have made plenty of desserts and cakes in the past, but this cake is seriously the BEST I have ever made. This Coconut Chocolate Cake with a hint of Orange Zest is moist, light and so delicious. I topped it off with a Chocolate Coconut Cream made with Coconut Milk, Chocolate and a bit more of Orange Zest. Is your mouth watering yet?!?

Coconut Chocolate Cake w/Chocolate Coconut Cream & Orange Zest
Recipe Type: Dessert
Prep time: 
Cook time: 
Total time: 
Dry Ingredients
  • 1 ¼ cup (160g) KFF Flour Blend or Flour of Choice (See note in tips)
  • ½ cup (40g) Hershey’s Cocoa Powder or 100% Dark Cacao Powder
  • 1 tsp Baking Powder (Preferably Gluten & Aluminum Free/Low Sodium)
  • 1 tsp Baking Soda
  • ½ tsp Cinnamon
  • ⅛ tsp Nutmeg
  • ¼ tsp Sea Salt
Wet Ingredients
  • 1 Large Egg
  • 31g Egg White (1 Egg White)
  • ½ cup Unsweetened Almond Coconut Milk
  • ⅓ No Sugar Added Applesauce
  • ¼ cup 100% Pure Maple Syrup
  • 2 tbs Coconut Oil
  • 1 tsp Orange Zest (From 1 Medium Orange)
  • ½ tsp Orange Extract
  • 1 cup (80g) Pitted Dates
  • 1 cup Water
  • ¼ cup (20g) Unsweetened Shredded Coconut
For Cake Pan
  • ½ tbs Flour
Chocolate Coconut Cream Frosting
  • 1 can Full Fat Coconut Milk (Refrigerate overnight or place in freezer 20-30 mins)
  • 2 tbs Coconut Sugar
  • 2 tbs Hershey’s Cocoa Powder or 100% Dark Cacao Powder
  • ¼ Vanilla Extract
What You Need
  • 9-in Cake Pan
  • Cooking Spray
  • 1 Large Bowl
  • 2 Small Bowls
  • Knife or Culinary Scissors
  • Whisk
  • Small Pot
  • Small blender/Blender Cup/Magic Bullet
  • Hand Mixer or Mixer
  • Zester
  • Measuring Spoons & Cups
  • Scale
  • KFF Baking Flour Blend (Makes 3 Cups): 128g Brown Rice Flour, 128g Oat Flour, 43g Tapioca Flour, 85g Potato Starch.
  1. Preheat oven to 350 degrees. Prepare cake pan, spray with cooking spray and coat with ½ tbs flour. Set aside.
  2. Chop Dates, place Water and Dates in pot, heat on high and bring to a boil. Turn off heat and allow mixture to cool (minimum of ten minutes).
  3. Combine all Dry Ingredients in large bowl, set aside. Combine remaining Wet Ingredients in small bowl. Blend Date Mixture until Dates are broken completely down to a liquid. Combine Date mixture with Wet Ingredients.
  4. Add Wet Ingredients to Dry Ingredients, combine. Add Shredded Coconut and combine.
  5. Pour mixture into cake pan. Place in oven, bake for 35 mins.
  6. (Frosting) Remove thick/firm topping from the refrigerated Coconut Milk (about 175-180g), place in small bowl and add remaining frosting ingredients. Combine mixture using a handmixer or mixer for 4-5 minutes, frosting will slightly thicken. Place Frosting in refrigerator as cake bakes, it will thicken.
  7. Remove cake from oven, allow to cool in pan for 5 mins. Remove from pan and place on cooling rack.
  8. When cake has completely cooled, frost your cake. Add more orange zest on top if desire.
  9. Enjoy!!
Remember, you can always adjust recipe to smaller or larger portions to meet your needs and goals.
Be Healthy, Be Strong, Nourish your Body and Live Fit!!


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