1/4cupcoconutI use unsweetened, but also delicious with sweetened
Raw brown sugarfor sprinkling
Lightly oil an 8x8 or 9x9 baking dish with and preheat the oven to 350F.
Sift your flour, spices, and salt into a medium bowl. Set aside.
Mix your brown sugar, molasses, egg, olive oil and ginger in a large bowl.
Pour hot water over the baking soda and mix until the baking soda is dissolved. Stir into the wet ingredients.
Stir the dry ingredients into the wet ingredients until just mixed.
Fold in the chopped chocolate.
Add the batter to your prepared baking dish. Top with chopped pecans and coconut. Sprinkle on raw brown sugar.
Bake 30-35 minutes. It is ready when a toothpick comes out clean. Start checking at 28 minutes for a 9x9 pan, and at 32 minutes for 8x8.
Let cool on a rack. Best if cooled overnight. Delicious when served with whipped cream.
Start checking if the cake is ready at 28 minutes for a 9x9 pan, and at 32 minutes for 8x8.I grate the ginger on a coarse cheese grater (affiliate link opens in new tab) and yield the best results this way. Grating on a smaller grater separates the ginger and liquid leaving the ginger dry and adds too much water directly into the batter.