Monday was my boyfriend, Os’ birthday. He loves coconut and had mentioned he would like a coconut cake for his birthday. I searched around to find a cake that would be delicious but also healthy. I found a few I liked so I decided to take a few ideas from them all, modify them slightly, and see what happens.  This was a bit risky since I had never made it before and it was for a birthday. For some reason, I never worry too much about things I bake not turning out. I figure the ingredients that go into making it are all tasty so even if it doesn’t quite turn out, it will still be ok (meaning, I’ll still eat it!).

I set about preparing the cake, all the while trying to keep the recipe a secret so it could still be somewhat of a surprise.

Several hours later, I revealed the cake. I had garnished it with strawberries and raspberries, as well as candles. It looked beautiful – the brightness of the berries contrasted brilliantly with the smooth dark chocolate glaze.


Chocolate Pie

I cut the first slice, anxiously awaiting for Os to take the first bite. It turned out delicious, thankfully!

I liked it so much that I had a small piece the next morning with coffee as part of my breakfast. It’s that good. It is rich, so a small slice is perfect. The recipe is pretty simple. It does take some time with cooling, freezing, and refrigerating, so plan ahead.

It would make a perfect Mother’s Day cake so might as well get the ingredients so you can make it this weekend!

Dark Chocolate Coconut PIe

Dark Chocolate Coconut Pie
Recipe Type: Dessert
Author: GougeGoods
Prep time:
Cook time:
Total time:
Serves: 10
Simple recipe for a rich, delicious, and healthy chocolate coconut pie.
  • Cake
  • 1 ½ cups almond flour
  • ½ cup cocoa powder
  • 1/3 cup coconut palm sugar
  • 1/8 teaspoon salt
  • 2 organic, free-range eggs
  • ¼ cup coconut oil, melted but cool
  • 1/3 cup full fat coconut milk
  • 2 teaspoons pure vanilla extract
  • Coconut Layer
  • 1 ½ cups unsweetened shredded coconut
  • 1 Tablespoon honey
  • 1/3 cup almond flour
  • ¼ cup coconut oil, melted
  • ¼ cup full fat coconut milk
  • Chocolate Glaze
  • ½ cup 60% dark chocolate chips
  • ½ cup full fat coconut milk
  1. Preheat oven to 350’ F.
  2. Coat the bottom and sides of a 8 or 9 inch pie pan with coconut oil.
  3. Combine the almond flour, cocoa powder, coconut sugar, and salt.
  4. Whisk together the eggs, coconut oil, coconut milk, and vanilla extract in a separate small bowl.
  5. Mix the wet ingredients into the dry ingredients just until combined.
  6. Spread the batter evenly in the pan.
  7. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
  8. Set the pan on a wire rack to cool.
Coconut Layer
  1. Mix all ingredients listed for the coconut layer until well combined.
  2. Spread the coconut mixture over the cooled cake.
  3. Place the pie in the freezer for 10 minutes while you prepare the chocolate glaze.
  1. Slowly melt the dark chocolate either in a double boiler or on low heat in the microwave being careful to not let it burn.
  2. Once the chocolate has fully melted, add the coconut milk and combine until the glaze is smooth.
  3. Pour the glaze evenly over the cake using the back of a spoon to spread the mixture.
  4. Refrigerate for 2 hours to allow the glaze to set.
  5. Slice into 10 slices and serve.


Highly Recommended Products for this recipe:

Healthworks Raw Certified Organic Cacao Powder
Native Forest Organic Classic Coconut Milk, 13.5 Ounce
Simply Organic Pure Vanilla Extract Certified Organic, 4-Ounce Glass Bottle
Wholesome Sweeteners Organic Coconut Sugar, 16-Ounce
Enjoy Life Dark Chocolate Morsels, 9 Ounce
Honeyville Blanched Almond Flour Super Fine Grind Gluten Free Cholesterol Free 3lbs
Nature’s Way EfaGold. Organic Pure Extra Virgin Coconut Oil 32-Ounce Jar New

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