By the time you read this I will be cruising through the air with a good girlfriend on my way to California and 8 hours of sleep a night (at least I hope!) I am coming off a crazy couple of weeks that were challenging to begin with, but that have also been coupled with a very sick little Coco Bean. (Like the kind of sick where your kids get up 35 times a night.) If you don’t know what I am talking about you are very, very lucky.

So I am looking forward to 48 hours of escape with friends and sunshine and great food and wine. And again, I am completely planning to cap those off with some sleep so I can come back like a normal human being versus a zombie!

I hope you are looking towards a wonderful weekend too. If you have anything special planned, or maybe because you don’t, you might want to make this gorgeous Dark Chocolate Coconut Fallen Cake.

I saw a Fallen Chocolate Cake in Bon Appetite several months ago and I couldn’t believe how beautiful it was. I couldn’t really get it out of my mind, and eventually I had to make it. Only I have a really, really hard time leaving things alone so I had to mess with it in and add coconut.

But I’m really glad I did….

To make this Dark Chocolate Coconut Fallen Cake, this is what you do:

Preheat the oven to 350 degrees. Spray a 10” pan with cooking spray then sprinkle the pan with the ¼ cup sugar. Shake it around to coat the pan and then dump out excess sugar. Place the prepared cake pan on a sheet pan.

In a large microwave proof bowl, combine the butter, chocolate pieces and vegetable oil. Microwave it for 90 seconds and then whisk until smooth and well combined.
Next put out two bowls (one of the bowls should be for a standing mixer).

Separate the 6 eggs, putting the yolks in one bowl and the whites in the mixer bowl.
Stick the whites on the mixer, and begin to mix on low.

Meanwhile, add the cocoa, vanilla, salt and coconut to the yolks. Mix well.
Add the coconut mixture to the chocolate mixture and combine well.

Go back to the whites which should be white and foamy. Increase speed to medium and gradually begin to add the ½ cup of sugar. Whip the whites until they are stiff and shiny and have reached a stiff peak.

Fold the whites into the chocolate-coconut mixture (half at a time).

Transfer the batter to the prepared cake pan.

Bake the cake at 350 degrees for 35 minutes. Remove the cake from the oven and let it cool completely before freeing from the pan and placing on a serving platter.

When the cake is cool, prepare the coconut whipped cream. Combine the coconut cream and cold whipping cream in a bowl and whip it until it reaches stiff peaks.

Spoon the Coconut Whipping cream onto the center of the cooled cake.

Sprinkle with toasted coconut.