The chocolate-coconut cake is one of the items I have available in Barcelona, made to order by private parties, cafés, and restaurants. I have been experimenting with this recipe for a while. It’s such a pleasure to try ingredients. Today I experimented with rice flour for the first time. I had read online that it tends to make baked goods flakier, and that is true. I substituted one third of the flour for rice flour and added some more liquid (homemade almond milk - we shall get to that soon). Besides the rice flour, there is whole wheat flour and grounded oats. I also added flax seeds (a must have in pretty much everything I bake), full chuncks of dark chocolate and pure cocoa powder. Oh, and let's not forget the coconut! The chocolate-coconut cake turned out to be flaky, crunchy goodness...humm...
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