2 cups sugar
¾ cup canola oil
¼ cup melted unsalted butter
1 tsp vanilla1 tsp coconut extract
3 cups all-purpose flour
½ tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup buttermilk
1 cup sweetened coconut
½ cup raw almonds, chopped
1 cup chocolate chips
Combine the first 6 ingredients into the bowl of an electric mixer. Using the paddle attachment, beat ingredients on medium speed for 2 minutes.In a separate bowl, sift and combine flour, baking soda, baking powder and salt.
Starting with the flour mixture alternate flour, buttermilk, flour, buttermilk and flour…in that order. Mix until just combined, like you would if you were making muffins.
Fold in coconut, chocolate chips and almonds.Pour into two loaf pans or 8 mini loaf pans that have been greased and floured. Bake at 350F for 1 hours(minis take only about 10 minutes less).
Remove from oven and place on rack to dry. While cakes are still warm, poke several holes in the top of the cake with a wooden skewers. Drizzle Coconut Glaze(recipe follows) into the holes.
Finish glazing cake by taking a pastry brush and brushing on remaining glaze(as much or as little as you would like). When cake is completely cool, drizzle chocolate ganache over cake(I used a piping bag).
1 cup sugar
1 cup sugar
½ cup water
1 TBSP unsalted butter
1 tsp coconut extract
Place ingredients into a small saucepan. Bring to a boil. Allow to boil for about a minute. Turn heat off but leave saucepan on burner. Glaze cake as instructed above.
8 ounces semisweet chocolate, chopped
¾ cup heavy cream
Place chocolate into a bowl.Place cream in a saucepan and bring to a boil.Once cream has boiled pour over chocolate. Let sit for 3 minutes.Stir with whisk until smooth and glossy.