I developed this wonderful frozen chocolate coconut cake to accommodate Kosher diners after a meat meal as well as dairy-intolerant diners. You will love the pairing of coconut and chocolate. Although this frozen chocolate coconut cake is delicious as is, for a dairy treat feel free to substitute dairy ice cream (premium please!) for the sorbet, keeping the color scheme monochromatic: Vanilla, coffee, chocolate, even peanut butter. I tried with a red layer (strawberry) and found it disrupted the earthy theme, so, better not.
The frozen chocolate coconut cake is easily assembled.
And the best part is, it will serve a good twenty guests.
- 4 cups crisp rice cereal
- 2 tablespoons instant coffee powder, diluted in a few drops water
- 1 cup unsweetened grated coconut
- 1/2 cup pure cocoa powder
- 1 cup agave or maple syrup
- 3 cups coconut sorbet (first sorbet layer)
- 1 pound unflavored sponge cake or a little more as needed, store-bought OK, sliced ½ inch thick
- 3 cups coconut sorbet (second sorbet layer)
Top Layer (Ganache)
- 2 cups semisweet chocolate chips, best quality please
- ½ cup coconut milk
- 1 tablespoon agave or maple syrup
- 2 tablespoons oil
- ¼ cup white or dark rum (do not skimp on this amount, as this is what will keep your topping from freezing solid)
Mix the crust ingredients thoroughly.
Press the mixture firmly into a 10 inch spring form pan.
Spread the first layer sorbet over the crust.
Spread the cake slices over the sorbet, making sure you cover the whole surface.
Spread the second layer sorbet evenly over the cake.
Place the cake in the freezer 2-3 hours to firm up.
Make the Ganache layer:
Melt the chocolate chips, coconut milk, agave, oil and rum over a very low flame (microwave 1-2 minutes OK). Let the mixture cool a few minutes, and pour evenly over the cake. Freeze until ready to serve, then cut in wedges.