Chocolate coconut cake recipe

Mounds or Bounty? Doesn’t matter where we are in the world! This moist chocolate and coconut cake will remind us what we love in those chocolate bars!

As I lately have a little time, I had been searching on the web a few days ago. On the lookout for new, stirring ideas, inspirational recipes that I’ve never tested before, to impress my loved ones with. Hunting for quite some time unfortunately could not discover too many interesting things. Right before I wanted to give up on it, I came across this fabulous and simple dessert simply by chance. The dessert seemed so fabulous on its photo, that called for rapid actions.

It absolutely was not so difficult to imagine just how it is created, its taste and how much my hubby might like it. Actually, it is quite easy to delight the man in terms of cakes. Yes, I’m a lucky one. Or possibly he is.Anyhow, I visited the blog: Suncakemom and simply followed the comprehensive instuctions that had been accompanied by wonderful pictures of the operation. It just makes life rather easy. I could suppose it is a bit of a inconvenience to take photographs down the middle of cooking in the kitchen as you may will often have gross hands so that i pretty appreciate the commitment she put in for making this blogpost .

That being said I am empowered to present my own, personal recipe in a similar way. Many thanks the concept.

I had been tweaking the original formula to make it for the taste of my loved ones. I can tell you it absolutely was an incredible outcome. They enjoyed the flavour, the consistency and enjoyed having a delicacy like this in the midst of a hectic week. They quite simply wanted lots more, many more. Thus the next time I’m not going to make the same miscalculation. I am likely to double the amount .

You can find more Chocolate coconut cake recipe at SunCakeMom

First of all, we”ll need 3 medium bowls to sort different cake ingredients in.

Mix unsweetened cocoa powder and warm water in the first bowl until we get smooth liquid without any lumps in it. Put it aside a bit to cool.

Meanwhile measure and mix flour with the baking powder.

Separate eggs. Beat egg whites until hard peaks form.

Whisk butter and honey with an electric-mixer until butter has a light yellow color. Then put yolks into the mixture one by one. Mix them well.

With the mixer on low speed, add flour in three additions alternating with the cocoa mixture, mixing each addition just until incorporated.

Pour batter into prepared round cake tin and put it into the 350°F / 180°C preheated oven.

Bake the cake for about 40 minutes or until a toothpick inserted in the center comes out clean.

When baked transfer the tray onto a wire rack and let it cool completely.

To make the filling, get a medium sized bowl to put shredded coconut, honey and cornstarch into it.

Pour about ½ cup / 100ml milk into it and blend them well with a wooden spoon until we have a smooth mixture.

Pour the rest of the milk into a saucepan to warm it before we put the coconut, flour and honey mixture into the bowl to boil. Whilst waiting for it to boil, whisk butter.

Put the coconut mixture into it and stir continuously until it bubbles.

Place it aside and wait until it cools down completely and ready to work with. Mix whisked butter evenly into the mixture for smoother consistency.

When cake cooled, get it out of the tray onto a wooden surface and cut it in half horizontally.

Divide the cream into two equal parts. One half will be the filling the other half is the topping.

Spread out one half evenly on the bottom of the cake.

Place it in the fridge for 10-15 minutes to have harder consistency (it helps to work with it later).

Place the other half of the cake on top.

Now it’s ready for the topping. Spread coconut cream on top to cover the cake completely.

Continue spreading the coconut cream on the side as well.

Break chocolate into pieces and put it into a small saucepan. Place saucepan of chocolate on a slightly bigger saucepan of about 1/2 cup / 100ml water. Stir occasionally until melted completely.

Use a spoon to decorate the top of the cake with the melted chocolate. Don’t forget to take care of the sides either.

When finished, put cake in the fridge until the chocolate gets solid again.