Coconut Cake With Chocolate Chunks And Coconut Dri... Recipe

Directions:

1. Cake:
2. Preheat oven to 350 degrees. Generously butter 9-inch cake pan with 2-inch sides, dust pan with flour, shaking out excess.
3. Sift 1 3/4 cups flour baking powder, and sea salt into a medium bowl. Stir in unsweetened shredded coconut and set aside.
4. Using an electric mixer, beat sugar, butter, orange peel in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixure in 3 additions alternately with coconut milk in 2 additions, beating just until blended after each addition. Fold in half of bittersweet chocolate pieces. Spread batter evenly in cake pan. Sprinkle remaining chocolate pieces over batter, then sprinkle with sweetened flaked coconut.
5. Bake until golden for about 60-70 minutes. Tent with sheet of foil if top browns too quickly.
6. Transfer cake to rack and cool in pan 45 minutes.
7. Coconut Drizzle:
8. Whisk powdered sugar, 2 tbs unsweetened coconut milk, and vanilla in small bowl to blend well, adding more coconut milk by 1/2 teaspoonfuls until mixture is thin enough to drizzle over cake.
9. Carefully place cake on a platter, coconut side up. Using a small spoon, drizzle powdered sugar mixture decoratively over cake. Cool cake completely on platter. Serve with vanilla ice cream.