Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Gooey Chocolate Coconut Cake with Brown Butter Sauce
Servings:
6
Prep Time:
10
minutes
mins
Cook Time:
50
minutes
mins
Total Time:
1
hour
hr
5
minutes
mins
Author:
Sandy / Reluctant Entertainer
Ingredients
1/2
cup
butter
,
softened
1
cup
brown sugar
3
eggs
,
beaten
1
tsp.
vanilla
pinch
of salt
1/4
cup
unsweetened cocoa
1
cup
self-rising flour
4
oz.
semi sweet chocolate chips
,
or chunks
3/4
cup
coconut
2/3
cup
heavy cream
1/2
cup
brown sugar
2
tbsp.
butter
Instructions
Lightly grease 6 individual 3/4-cup individual dessert molds (or 4 larger, but increase the baking time a bit).
Cream the butter and sugar together; add in the beaten eggs and vanilla.
Sift the cocoa, salt and flour into the creamed mixture. Stir the chocolate and coconut into the mixture until evenly combined throughout.
Divide the mixture between the prepared molds. Cover with foil; press around the edges to seal.
Place the molds in a roasting pan and pour in boiling water to come halfway up the sides of the molds.
Bake in preheated oven at 375 F for 50 minutes. Cakes will be gooey inside.
To make the sauce, put the creamed sugar and butter into a pan and bring to a boil over gentle heat. Simmer gently until the sugar has dissolved.
To serve, spoon the brown butter sauce on top of the chocolate cakes, and top with berries. Serve immediately.