Frozen Chocolate Coconut Cake
Killer dessert., seriously. I don’t even care what season it is, I don’t hesitate to whip it up anytime, for any occasion. I developed this wonderful dessert to accommodate Kosher Keepers, who can’t have a dairy dessert after a meat meal. And of course for dairy-intolerant diners who can’t have dairy dessert period. And if you make it all with sorbet layers. It will be vegan too!
Coconut and Chocolate!
You will love this pairing. What’s not to love? Although this frozen chocolate coconut cake is delicious as is, for a dairy treat feel free to substitute dairy ice cream (premium only please!) for the sorbet. Although I personally love to keep the layering color scheme mostly monochromatic (chocolate, coffee, vanilla), no problem contrasting flavors and colors. See how easily this creation can morph into an awesome ice cream cake. Vanilla, coffee, chocolate, even peanut butter. And if you decide to do contrasting layers of chocolate and berry flavors, go for it! You put in good stuff, good stuff will come out, guaranteed!
Nothing to it. It only looks labor intensive, but in reality, there’s nothing to it! Its only a matter of piling the layers. And the best part is, it will serve a good twenty guests! And if you have leftovers, just leave them in the freezer. They will freeze perfectly, duh!
- 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.