Ingredients
3 cups (360g) all-purpose flour, blended with 1 1/2 tsp baking powder for tenderness
1 cup (227g) halal-compliant butter, melted (or vegetable oil for dairy-free)
2 1/2 cups (500g) granulated sugar
4 large eggs, preferably pasteurized
1 cup (237ml) sour cream or plain yogurt
8 oz (227g) dark chocolate (70%), no alcohol
1 1/3 cups (100g) raw coconut, grated (smoked for extra flavor)
4 tablespoons (60ml) whole milk or evaporated milk
1 teaspoon halal-certified vanilla extract
Instructions
Preheat oven to 350°F (175°C) with rack centered
Whisk 3 cups flour with 1 1/2 tsp baking powder in large bowl
Cream 1 cup softened butter with 2 1/2 cups sugar until light and fluffy
Add 4 eggs 1 at a time, incorporating fully after each addition
Mix in 4 tbsp milk, 1 tsp vanilla extract, then gradually add dry ingredients
Blend with 1 cup sour cream until smooth homogeneous mixture forms
Divide batter evenly between three greased 9-inch round pans
Bake 45-50 minutes until toothpick comes out clean
Cool 10 minutes before transferring to wire racks
Make ganache by heating 1 cup coconut milk with chocolate until smooth
Toss 1/3 cup coconut with ganache and spread between cake layers
Notes
For dairy-free version, substitute butter and sour cream with vegetable oil and plain yogurt
Toasted coconut balls can be frozen for up to 3 months
Serve at room temperature for optimal texture contrast
- Prep Time: 25
- Cook Time: 45
- Category: Chocolate Dessert Recipes
- Method: Baking
- Cuisine: Classic American
- Diet: Halal
Nutrition
- Serving Size: 1 piece (1/8 of recipe)
- Calories: 800
- Sugar: 63g
- Fat: 34g
- Saturated Fat: 21g
- Carbohydrates: 100g
- Fiber: 4g
- Protein: 7g