Belinda's flourless coconut and chocolate cake from Sweet (page 190) by Yotam Ottolenghi and Helen Goh

  • caster sugar
  • vanilla pods
  • eggs
  • butter
  • ground almonds
  • cooking chocolate
  • desiccated coconut
  • liquid glucose

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jardimc on January 17, 2022

    First made this in the loaf pan and it had a strange gummy layer on the bottom. Since it is a remarkably easy cake to make, I quickly whipped up a second batter and this time baked it in the 9” round pan for a perfect cake. The glaze I wasn’t sure of, but it turns out that the glaze takes the cake to the next flavor level. I highly recommend this cake for its super moist coconutty charm and grown up glazed presentation. Will definitely put this cake into regular rotation

  • etcjm on October 24, 2021

    Beautiful. As per all of the other notes. Easy to make. Although I was a bit scared of the glaze I opted to try it - for me, it didn't take very long to get the caramel colour and it also didn't melt all of the chocolate. A quick blast in the microwave sorted it. Kept lovely for 4/5 days. As per the recipe - it is nicer the next day. Hope it isn't too different when cooked dairy free at Christmas for my son.

  • Jane on October 18, 2019

    I wanted a quick (but delicious) cake for a friend’s birthday - and one of the guests is GF. This cake was perfect. It was very moist - I did 45 mins at 350 but next time I’ll go to 50. The water glaze was a new one on me - a slightly caramelized sugar syrup melts the chocolate then some butter is whisked in to make a wonderfully glossy glaze. People said it was like a Mounds bar (or in the UK a Bounty) in cake form. I used unsweetened coconut and it was plenty sweet. This one will go into my repeat collection.

  • mightyvanilla on February 25, 2018

    Made the cake and it was incredibly greasy, to the point where pressing on the cake oozed liquid fat. It feels like the 200g of butter to 180g of almond flour was a typo. I didn't even bother trying to make the chocolate glaze once I saw how the cake had turned out. This was a very disappointing recipe, even more so because it was from an Ottolenghi cookbook.

  • LadyCJKT on January 03, 2018

    The cake is absolutely sublime. It's so moist and delicious and I envisage making this many more times in the future. I halved the recipe to great success. I haven't yet made the ganache for it as it's not cool enough but the cake is delicious without it.

  • Astrid5555 on November 19, 2017

    Amazing! So quick to make and so delicious. Made for a gluten-free friend, but all guests raved about it. Baked in a 23cm round springform pan instead of a loaf pan. Made the chocolate glaze as written but it never got to the golden syrup like consistency. Mine was more pudding like, nevertheless easy to work with and just enough to cover the top. While the cake itself was deliciously moist, coconutty and buttery, the glaze brought it to the next level. A definite keeper!

  • lou_weez on November 16, 2017

    A really delicious and easy cake to make. I didn't have time to make the chocolate so served it with a vino cotto and caramel sauce (Maggie Beer - jar). It would also be lovely with some coconut ice-cream.

  • sosayi on October 17, 2017

    Imagine a dense, buttery cake that tastes exactly like a dream version of a coconut macaroon and you've captured this cake. Incredibly easy to make and incredibly delicious. My only snag on this cake was with the chocolate glaze. Mine seized up horribly. Probably my fault, though, as I was running all over the kitchen that day. Easy to fix, though, with a splash of cream.

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