Grated chocolate coconut cake with chocolate ganache

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 2 hours, 30 minutes

Yield: 10-12 servings 

Ingredients

• 1/2 cup (113 grams) butter, room temperature
• 1/3 cup (70 grams) sugar
• 2 eggs
• 1/2 cup sweetened coconut flakes
• 2 oz (56 grams) dark or semisweet chocolate, grated or finely chopped
• 1 1/2 cups (180 grams) self rising flour
• 2/3 cup International Delight Coffee Creamer
• 4 oz chocolate, roughly chopped
• 1 tablespoon International Delight Coffee Creamer
• Large coconut flakes, lightly toasted

Instructions

1. Heat the oven to 350F. Grease a 8? round cake pan and set aside.
2. In a mixing bowl, add the butter and sugar. With the paddle attachment on, beat on low speed until light and fluffy, about 2-3 minutes.
3. Beat in the eggs, one at a time, mixing well after each addition.
4. Stir in the grated chocolate and sweetened coconut.
5. Alternately, beat in the flour with the coffee creamer until just combined. Do not overbeat the batter!
6. Spoon the cake batter into the prepared baking pan and bake in preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.
7. Remove from the oven and cool completely on a wire rack before taking the cake out of the pan.
8. When cooled, remove the cake from the baking pan and set it on a serving plate.
9. Melt the remaining 4 oz of chocolate with 1 tablespoon of creamer and pour over the cake. Decorate with toasted coconut flakes.