New This Month

Coconut Crunch Cake with Chocolate Sauce

Paired together with a chocolate drizzle, the texture of this cake turns out a decadent bite not unlike that of a candy bar. Martha made this recipe in episode 506 of Martha Bakes

  • Servings: 10

Photography: Bryan Gardner



  • 1 stick unsalted butter, room temperature, plus more for pan
  • 1 1/2 cups all-purpose flour, plus more for pan
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon coarse salt
  • 1 (5.4 ounce) can cream of coconut
  • 1 teaspoon pure vanilla extract
  • 1/4 cup coconut oil
  • 1 cup sugar
  • 3 large eggs


  • 2 large egg whites
  • 1/8 teaspoon coarse salt
  • 1 can (14 ounces) sweetened condensed milk
  • 2 teaspoons pure vanilla extract
  • 3 cups sweetened shredded coconut (8 ounces)

Chocolate Sauce

  • 1/3 cup heavy cream
  • 1/4 cup sugar
  • 4 ounces bittersweet chocolate, chopped
  • 2 tablespoons unsalted butter
  • 2 teaspoons pure vanilla extract


  1. Cake: Preheat oven to 350 degrees. Butter and flour a 10-inch springform pan. Whisk together flour, baking powder, baking soda, and salt. In another bowl, stir together cream of coconut and vanilla.

  2. Beat butter and coconut oil on medium-high until smooth. Slowly add sugar; beat until pale and fluffy, 3 to 5 minutes. Reduce speed to medium; add eggs, one at a time, beating well after each and scraping down sides of bowl as needed. With mixer on low, add flour mixture in 3 batches, alternating with 2 batches of cream-of-coconut mixture. Beat until just combined.

  3. Topping: In a large bowl, whisk together egg whites and salt until thick and frothy, about 1 minute. Stir in milk and vanilla. Fold in coconut.

  4. Spread cake batter in pan. Pour topping over batter; carefully spread in an even layer. Bake on a rimmed baking sheet until a toothpick comes out with just a few moist crumbs, about 1 hour (tent with foil if browning too quickly).

  5. Chocolate Sauce: In a small saucepan, bring heavy cream and sugar almost to a boil, stirring, until sugar is dissolved. Pour over chocolate and butter in a heatproof bowl. Stir until smooth, then stir in vanilla.

  6. Let cake cool completely; remove from pan. Cut into wedges, drizzle with chocolate sauce, and serve with extra sauce on the side.

Reviews Add a comment

  • a
    29 FEB, 2016
    I made this (this last weekend 2/28) and it was good. I wouldn't say candy bar like but a nice coconut flavor, lighter on the inside and a heavier coconut topping on top. These instructions are clear, easy to follow and bring the promised results. It isn't as sweet as I thought it would be so the bittersweet chocolate topping makes it all work. I would make it again.