Tender Chocolate Coconut Cake

1. Prepare the Cake Pan

Preheat your oven to 350ºF and prepare your cake pan by greasing it and lining it with parchment paper for smooth release after baking.

2. Mix Wet Ingredients and Sugar

In a large bowl, whisk together the melted butter or oil, egg, coconut milk, vanilla extract, vinegar, and sugar until well combined.

3. Add Dry Ingredients

Whisk in the cocoa powder, baking soda, and salt into the wet ingredients. Then, add the flour and mix just until combined. Fold in the chocolate chips and shredded coconut using a rubber spatula.

4. Bake the Cake

Pour the batter into the prepared pan and bake for 30 to 40 minutes, or until the edges spring back lightly and a toothpick inserted in the center comes out clean. Rotate the pan halfway through if necessary for even baking.

5. Prepare the Glaze

Whisk together the confectioners’ sugar and coconut milk to create the glaze.

6. Glaze and Garnish the Cake

Pour the glaze over the warm cake and sprinkle the shredded coconut on top, allowing the cake to cool on a wire rack and the glaze to set before cutting.