Coconut Cake with Chocolate Chunks and Coconut Drizzle

Ingredients

• 1.8 cups all purpose flour 
• 2 teaspoons double-acting baking powder 
• 6 ounces bittersweet chocolate bars 61% divided (do not exceed cacao)
• 2 large eggs 
• 2 teaspoons orange peel packed finely grated ()
• 0.8 cup powdered sugar 
• 1 teaspoon sea salt fine
• 0.8 cup sugar 
• 0.5 cup coconut or sweetened flaked
• 0.5 cup butter unsalted room temperature (1 stick)
• 2 tablespoons coconut milk unsweetened canned ()
• 1 cup coconut or shredded unsweetened
• 0.5 teaspoon vanilla extract 
• 12 servings whipped cream 

Equipment

• bowl
• oven
• knife
• whisk
• hand mixer
• cake form
• aluminum foil
• meat tenderizer

Directions

1. Preheat oven to 350°F. Generouslybutter 9-inch-diameter cake pan with2-inch-high sides; dust pan with flour,shaking out excess. Sift 1 3/4 cups flour,baking powder, and sea salt into mediumbowl. Stir in unsweetened shreddedcoconut and set aside. Using electric mixer,beat sugar, butter, and orange peel in largebowl until light and fluffy.
2. Add eggs 1 ata time, beating well after each addition.Beat in vanilla.
3. Add flour mixture in 3additions alternately with coconut milk in2 additions, beating just until blended aftereach addition. Fold in half of bittersweetchocolate pieces.
4. Spread batter evenly inprepared cake pan.
5. Sprinkle remainingchocolate pieces over batter, then sprinklewith sweetened flaked coconut.
6. Bake cake until golden and testerinserted into center comes out clean,tenting with sheet of foil if coconut atopcake is browning too quickly, 60 to 70minutes.
7. Transfer cake to rack and cool inpan 45 minutes.
8. Coconut
9. Drizzle
10. Whisk powderedsugar, 2 tablespoons unsweetenedcoconut milk, and vanilla in small bowl toblend well, adding more coconut milk by1/2 teaspoonfuls until mixture is thinenough to drizzle over cake.
11. Carefully run small knife aroundsides of cake to loosen. Invert cake ontoplatter, then carefully invert again ontoanother platter, coconut side up. Usingsmall spoon, drizzle powdered sugarmixture decoratively over cake. Cool cakecompletely on platter. DO AHEAD Cake canbe made up to 1 day ahead. Cover cakeand let stand at room temperature.
12. Cut cake into wedges and serve withvanilla ice cream.
13. * Available at specialty foods stores and natural foods stores.
14. ** Sold at many supermarkets and at Indian, Southeast Asian, and Latin markets. If unavailable, use 1 cup half and half mixed with 1/2 teaspoon imitation coconut extract.
15. Test-Kitchen Tip
16. To make the chocolate chunks, leave the chocolate bars in their wrappers and break up the chocolate with a meat mallet.
17. Bon Appétit