Gluten Free Chocolate Coconut Cake

1/2 cup coconut flour

1 teaspoon baking powder

6 Tablespoons butter

1/2 cup cocoa powder

3/4 cup sugar

1/2 teaspoon salt

1 teaspoon vanilla extract

6 large eggs

Large-flake coconut, optional

Preheat the oven to 350 degrees.  Grease an 8 1/2 by 4 1/2-inch loaf pan or an 8-inch square pan.

Stir together the coconut flour and baking powder, mixing to combine; set aside. In a large microwave-safe bowl, melt the butter with the cocoa, stirring until well blended. Whisk the sugar, salt, vanilla, and eggs into the butter cocoa mixture. Add the coconut flour and baking powder, whisking until smooth.

Pour the batter into the prepared pan, sprinkle with coconut flakes, if using. Let it rest for 10 minutes.

Bake the loaf or cake until set and a cake tester inserted into the middle comes out clean; 35-45 minutes for the loaf pan, 30-35 minutes for the square pan. Remove from the oven and cool the cake in the pan for 30 minutes before turning it out onto a rack to cool completely. The cake is the easiest to slice when completely cool.  This cake will rise to 2/3 of the height of the loaf pan, giving it a moist dense texture.