This cake was my baptism into the world of Bon Appetit magazine. And as I’m sure any of its devourers can attest, the surviving sister of Gourmet Magazine offers up some pretty sweet stuff (no pun intended). The January issue names this recipe among its “top desserts of the year,” and while I might not go that far, it is indeed wonderfully decadent and delicious. The cake is moist, fluffy and coconutty, laden with scattered, irregular fragments of Ghirardelli bittersweet chocolate. The top of the cake is an amazing minefield of toasted coconut, gooey chocolate and a creamy coconut glaze. I served it as a coffeecake for a brunch but it could easily have been a dessert course for a fancy dinner party.
Coconut Cake with Chocolate Chunks and Coconut Drizzle
January 5, 2010 by pbmdevin
O dear Lord….I’m just recovering from Thanksgiving/Christmas/New Years and you have to post this…..
Hey!!! Was just perusing some peanutbuttermilk- its been a while but I’m so glad to see that you’re still cooking up a storm! I want to make ALL of these dishes! everything looks amazing…
I hope you’re well. =)
I’m blogging now too! accidentalsyrup.blogspot.com
sweet… I misspelled my own name