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 recently have a little time, I had been looking on the internet the other day. Looking to find fresh, interesting tips, inspiring meals that We have never tried before, to treat my loved ones with. Looking for quite some time yet couldn’t come across too many interesting things. Right before I thought to give up on it, I stumbled on this tempting and simple dessert by accident over Suncakemom. It looked so delightful on its image, it called for urgent action.
It absolutely was not difficult to imagine how it is created, how it tastes and how much boyfriend will enjoy it. Actually, it is quite easy to impress the man when it comes to cakes. Yes, I am a blessed one. Or perhaps he is.Anyways, I got into the blog and followed the simple instuctions that were accompanied by great snap shots of the process. It really makes life less difficult. I could imagine that it is a bit of a inconvenience to take snap shots in the midst of baking in the kitchen as you may most often have sticky hands so I sincerely appreciate the time and energy she devote to build this blogpost .
That being said I’m encouraged to present my own, personal dishes in the same way. Thanks for the idea.
I had been tweaking the initial mixture to make it for the taste of my family. I have to mention it turned out a terrific outcome. They enjoyed the taste, the consistency and enjoyed having a sweet such as this in the middle of a lively week. They basically wanted even more, more and more. Hence the next time I’m not going to commit the same mistake. I’m going to twin the volume .
There are more 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.