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 some time, I was looking on the web the other day. Attempting to find fresh, stirring thoughts, inspirational dishes that I have never tested before, to amaze my loved ones with. Looking for quite some time but couldn’t discover too many interesting things. Right before I thought to give up on it, I stumbled on this yummy and simple treat simply by chance on Suncakemom. The dessert seemed so yummy on its photos, it required fast actions.
It was not difficult to imagine how it is created, its taste and just how much my husband will love it. Actually, it is very easy to keep happy the guy when it comes to puddings. Yes, I’m a blessed one. Or maybe he is.Anyhow, I got into the page and simply used the comprehensive instuctions that had been combined with superb pics of the method. It just makes life much easier. I could suppose it’s a slight inconvenience to take snap shots in the midst of cooking in the kitchen as you most often have sticky hands and so i sincerely appreciate the time and energy she put in to build this post .
That being said I am encouraged to present my own, personal recipes in a similar way. Appreciate your the concept.
I was tweaking the initial recipe to make it for the taste of my loved ones. I’ve got to mention it was a great outcome. They enjoyed the flavor, the overall look and enjoyed getting a delicacy like this during a lively workweek. They ultimately asked for even more, a lot more. Hence next time I’m not going to commit the same miscalculation. I am gonna double the volume to get them happy.
This Coconut cake is from 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.