Enjoy the rich flavors of coconut and chocolate in this triple layer cake that fits the Paleo diet. Rich in cocoa and almond flour, each layer is layered with a delicious coconut macaroon filling and finished with a smooth chocolate ganache. Ideal for special events or anytime you want a decadent dessert without feeling guilty.
Ingredients: For the Cake Layers:. 2 cups almond flour. 1/2 cup unsweetened cocoa powder. 1/2 cup coconut sugar. 1/4 cup coconut oil, melted. 3 large eggs. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 teaspoon vanilla extract. For the Coconut Macaroon Filling:. 2 cups shredded coconut. 1/4 cup coconut cream. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. Pinch of salt. For the Chocolate Ganache:. 1/2 cup coconut cream. 1/2 cup dark chocolate chips. 1 tablespoon maple syrup. 1 teaspoon vanilla extract.
Instructions: Preheat the oven to 350F 175C. Grease and line three 6-inch cake pans with parchment paper. In a large mixing bowl, combine almond flour, cocoa powder, coconut sugar, melted coconut oil, eggs, baking soda, salt, and vanilla extract. Mix until well combined. Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cakes cool completely in the pans. Meanwhile, prepare the coconut macaroon filling. In a mixing bowl, combine shredded coconut, coconut cream, maple syrup, melted coconut oil, vanilla extract, and a pinch of salt. Mix until well combined. Once the cakes are completely cooled, remove them from the pans. Place one cake layer on a serving plate or cake stand. Spread a layer of the coconut macaroon filling evenly over the top of the first cake layer. Repeat with the remaining cake layers and coconut macaroon filling, stacking them on top of each other. To make the chocolate ganache, heat coconut cream in a saucepan over medium heat until it begins to simmer. Remove from heat and stir in dark chocolate chips, maple syrup, and vanilla extract until smooth and well combined. Pour the chocolate ganache over the top of the assembled cake, allowing it to drip down the sides. Chill the cake in the refrigerator for at least 1 hour before serving to allow the ganache to set. Slice and serve. Enjoy!
Prep Time: 30 minutes
Cook Time: 25 minutes
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