Chocolate Coconut Cake from King Arthur Flour

1. Preheat the oven to 350 degrees F. Grease an 8-inch square cake pan.

2. Sift coconut flour and baking powder together into a bowl.

3. Combine cocoa powder and butter in a large, microwave-safe bowl. Microwave on high in 30- to 60-second increments, stirring often, until butter melts and mixture is well blended.

4. Add sugar, eggs, vanilla, and salt to butter mixture; whisk until well combined. Whisk in flour mixture until smooth. Pour batter into the prepared pan and let rest for 10 minutes.

5. Bake in the preheated oven until a cake tester inserted into the middle comes out clean, 30 to 35 minutes.

6. Remove from the oven and cool on a wire rack until completely cool, 30 to 45 minutes. Cut into 16 pieces.

Tips

For a loaf cake, use an 8 1/2x4 1/2-inch loaf pan and bake for 35 to 45 minutes. Cool in the pan for 30 minutes before turning out onto a wire rack to cool completely. The cake is easiest to slice when completely cool.