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Friday, April 4, 2014

Bounty-like chocolate-covered coconut cake

The other day I was cleaning the kitchen cupboards and found some grated coconut that was about to expire. I wondered what kind of dessert I could make with it and remembered I liked Bounty chocolates very much. So I decided to make a coconut cake covered with a good layer of chocolate in order to have all the good flavors of a Bounty in a cake :-)

The recipe is based off of a "Neuchâtel"-style hazelnut cake in which I replaced hazelnuts with coconut and added my own chocolate cover on top. It's very easy to make but takes a bit of time because of the icing (but you can easily skip it). Moreover, you can replace cream with yoghurt or milk for a lighter version of the cake. Try it, it's really good!

Recipe for a 25cm-long coconut cake

2 eggs
2.5 dl sugar
zest of a lemon
a pinch of salt

3.75 dl coconut
2.5 dl flour
1.5 tsp baking powder
2.5 dl cream

Beat up sugar, eggs, salt and lemon until white and fluffy. Add all remaining ingredients and mix carefully. Transfer to a buttered + floured cake form, bake 45-50 min at 180 C. Unmold the cake and let it cool down.

Chocolate cover

100 g baking dark chocolate
15 g butter
85 g cream
1 tbsp sugar

Melt chocolate in a bain-marie (or at very low temperature in a saucepan) and mix in all other ingredients. Pour the chocolate mix on top of the coconut cake and allow it to cool and dry for 2-3 hrs.

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