Are you tired of flat, dry cakes that seem to crumble at high elevations? Prepare to be amazed by our High Altitude Chocolate Coconut Cake - a decadent masterpiece that proves baking at high altitudes can be deliciously successful! This recipe is a game-changer for mountain dwellers and baking enthusiasts who've struggled with temperamental high-altitude recipes. With its rich chocolate flavor, luxurious coconut undertones, and foolproof technique, this cake will become your new go-to dessert that's guaranteed to impress everyone from casual home bakers to serious pastry chefs.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup coconut milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup shredded coconut
Instructions
- Preheat your oven to 325°F (165°C), which is slightly lower than standard sea-level baking due to high altitude adjustment. Grease and flour a 9-inch round cake pan, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. This helps remove any lumps and ensures even distribution of dry ingredients at high altitude.
- In a separate bowl, whisk together granulated sugar, coconut milk, vegetable oil, eggs, and vanilla extract until smooth and well combined. The extra liquid helps prevent dryness common in high-altitude baking.
- Gradually fold the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can cause the cake to become dense at high elevations.
- Gently fold in 3/4 cup of shredded coconut, reserving the remaining 1/4 cup for topping. Mix until evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan, using a spatula to spread it evenly. Tap the pan gently on the counter to release any air bubbles.
- Bake in the preheated oven for 25-30 minutes. At high altitude, check doneness early by inserting a toothpick into the center - it should come out with a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
- Once cooled, sprinkle the remaining shredded coconut on top of the cake. For extra moisture, you can brush the top with a light coconut milk glaze.
- Optional: Serve with a dusting of powdered sugar or a drizzle of chocolate ganache to enhance the cake's flavor and presentation.
Tips
- Temperature Matters: Always adjust your oven temperature slightly lower (in this case, 325°F) to prevent over-browning and ensure even baking.
- Moisture is Key: High altitude baking tends to dry out cakes quickly, so don't skimp on liquid ingredients like coconut milk and vegetable oil.
- Be Gentle with Mixing: Overmixing can lead to a dense, tough cake. Fold ingredients just until combined to maintain a light, tender crumb.
- Check Early and Often: At high elevations, baking times can vary. Start checking your cake 5-10 minutes before the recommended baking time.
- Use Fresh Leavening Agents: Ensure your baking powder and baking soda are fresh, as they play a crucial role in helping the cake rise properly at high altitudes.
- Consider Pan Size: Using the correct pan size helps maintain the right moisture and ensures even baking.
- Allow Proper Cooling: Let the cake cool completely before adding toppings or frosting to prevent structural collapse.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 5g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 40mg
