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 most recently have some time, I was browsing on the internet last week. Looking to find new, intriguing tips, inspiring dishes that I have never tested before, to delight my family with. Hunting for quite some time but could not find any interesting stuff. Right before I thought to give up on it, I discovered this delicious and simple treat simply by chance over Suncakemom. The dessert seemed so yummy on its photos, that required urgent action.
It had been simple enough to imagine how it is created, how it tastes and just how much my husband is going to love it. Actually, it is rather simple to impress the guy in terms of puddings. Yes, I’m a lucky one. Or possibly he is.Anyways, I visited the website and then used the step by step instuctions that have been combined with impressive shots of the procedure. It just makes life much simpler. I can suppose it’s a bit of a inconvenience to shoot pics down the middle of cooking in the kitchen because you typically have sticky hands so I pretty appreciate the commitment she put in to make this blogpost .
Having said that I am empowered presenting my own formulas in the same way. Thanks for the thought.
I was fine tuning the original formula create it for the taste of my loved ones. I have to mention it absolutely was an incredible success. They loved the flavour, the structure and enjoyed getting a treat like this in the midst of a busy week. They quite simply demanded lots more, a lot more. Thus the next time I’m not going to make the same mistake. I am likely to double the amount .
Coconut cake recipe invented by 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.