Double Chocolate Coconut Desserts Recipe

Double Chocolate Coconut Desserts Recipe – Rich as a brownie but with a cake texture, this double chocolate coconut dessert is bursting with coconut flavor from both the coconut extract and coconut flakes. Top with toasted coconut flakes for a fancy look.

Servings: 12


1 cup butter, room temperature
1 1/4 cups sugar
4 eggs
1 teaspoon coconut extract (vanilla extract can be used instead)
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup sweetened coconut flakes

1 cup chocolate chips
4 tablespoons butter


Heat the oven to 350F. Line an 11X7? baking pan with parchment paper, leaving about 1 inch hanging over the sides for easy removal.

In a mixing bowl, with the paddle attachment on, add the butter and sugar. Beat on low speed until the butter is light and fluffy.

Add the eggs, one at a time, beating well after each addition. Scrape the sides of the bowl with a spatula. Stir in the coconut extract.

Gently fold in the flour and cocoa powder. Stir until there are no signs of raw flour.

With a spatula, fold in the coconut flakes.

Pour the batter into the prepared pan and bake in preheated oven for 33-35 minutes, until a toothpick inserted in the middle comes out clean.

Remove the dessert from the oven and let cool for 30 minutes to 1 hour.

To make the ganache, melt the chocolate chips with the butter in a heatproof bowl, either in the microwave or in a double boiler.

Pour over the dessert and refrigerate until the chocolate is set.

Cut into 12-15 bars.


Leave a Comment