chocolate, courgette and coconut cake

chocolate, courgette and coconut cake

chocolate, courgette and coconut cake

courgettes

chocolate, courgette and coconut cake

My chocolate, courgette and coconut cake is a great way to use up any courgettes you may have if you are in the midst of the seasonal courgette glut. However even if you are not I would highly recommend this recipe. The finished cake is moist and chocolatey, with texture and flavour from the coconut and packed with healthy courgettes too. A new favourite cake recipe here at De Tout Coeur Limousin.

I have tried a few other courgette cake recipes and they can be a bit stodgy and heavy. The desiccated coconut acts as a sponge to the excess moisture, which definitely solves the problem in a very tasty way.

This is a really simple recipe to make too – no lengthy creaming of butter and sugar, just a mixing of the wet and dry ingredients, and into the oven.

This courgette cake is already a new favourite here at De Tout Coeur Limousin, and a cake I will definitely be making a few more of for our guests,

This cake is delicious without an icing/frosting – but feel free to add one if you would like or to make it a bit more fancy for a special occasion. My coconut chocolate ganache icing would work really well, as would a simple chocolate mascarpone icing.

The dark chocolate and coconut also lends itself well to a bit of spice. The next time I try out this bake I will be adding a handful of chopped stem ginger too.

I hope you enjoy, do let me know how you get on if you try out my recipe. As always, any favourite courgettes glut recipes are always welcome.

recipe by: Ema at De Tout Coeur Limousin 

preparation time: less than 30 minutes

cooking time: 50-60 minutes

ingredients
2 cups coarsely grated courgettes

1 cup desiccated coconut
2 cups caster sugar
1 3/4 cup plain flour

3/4 cup cocoa powder
2 eggs
1/2 cup vegetable oil

1/2 cup plain yogurt
2 tsp bicarbonate of soda/baking soda
zest and juice of 1 orange
1 tsp grated nutmeg
1 tsp salt

optional extras:

1/2 cup chocolate chips

1/2 cup chopped stem ginger

method: 

preheat the oven to gas 4/180C. Grease/line a 13 inch round cake tin.

add the grated courgettes, desiccated coconut, yogurt, sugar, zest and juice of orange, eggs and oil to a bowl and mix well. Leave to stand for about 15 minutes to allow the desiccated coconut to absorb some of the liquid.

in a separate bowl sieve in the flour, cocoa powder, baking soda, salt and nutmeg before pouring in the liquid courgettes and coconut mixture. Add the chocolate chips/stem ginger if using. Stir well and pour into the prepared baking tin.

while the cake is baking make the coconut, chocolate ganache icing. Heat the coconut milk until just before boiling point. Take off the heat and break in the chocolate. Stir until melted in and glossy, then stir in the rum (if using) followed by the desiccated coconut. Leave to cool completely before using.

the cake is ready when an inserted skewer comes out clean.

leave to cool for a few minutes in the tin before turning out and leaving to cool completely on a wire rack. 

Adapted from my coconut, rum and orange cake recipe

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