Recipe Instructions:
INGREDIENTS
1 1/2 cups (268 g) semisweet chocolate chips
3/4 cup (177 ml) lowfat milk
2 cups (148 g) unsweetened shredded coconut
INSTRUCTIONS
Spray the interior of a 6 inch round springform pan. Line the interior with parchment paper. I used a pre-cut round parchment paper for the bottom and then cut strips of parchment for the sides.
Add chocolate and milk to a large microwave-safe mixing bowl. Heat in 15-30 second intervals, whisking in between, until chocolate is completely melted and smooth. You can also melt the chocolate on the stove, using the double boiler method.
Stir in shredded coconut until it is evenly combined and fully coated in the chocolate batter.
Pour batter into prepared cake pan. Use spatula to smooth surface and make sure the batter is evenly distributed across the cake pan. If desired, sprinkle additional shredded coconut on top to decorate the cake. You can also wait until right before serving to sprinkle on additional coconut (the coconut will just be loose on top). I used sweetened coconut on the very top for the cake in the photos but you can use unsweetened shredded coconut.
Place cake into fridge until set. It can take 1-3 hours in the fridge, though I usually just leave it overnight. If you are in a hurry, you can also put it in freezer to set (it should only take 30-60 minutes). If you put it in the freezer you will have to bring the cake to room temperature before cutting and serving. If you put it in the fridge, you only need to wait a few minutes before serving.
