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 currently have a little time, I was looking on the web last week. Looking to find fresh, interesting tips, inspirational recipes that We have never used before, to delight my loved ones with. Looking for a long time yet couldn’t come across too many interesting things. Right before I thought to give up on it, I discovered this delicious and easy treat simply by chance. It seemed so delicious on its photos, that called for prompt action.
It had been not so difficult to imagine how it’s made, its taste and just how much my husband will like it. Actually, it is very simple to keep happy the guy when it comes to desserts. Yes, I’m a lucky one. Or perhaps he is.Anyway, I went to the website: Suncakemom and then used the step-by-step instuctions that were combined with wonderful pics of the process. It really makes life much easier. I could imagine that it’s a bit of a effort to take pics in the middle of cooking in the kitchen because you most often have gross hands therefore i really appreciate the commitment she placed in to build this post .
With that in mind I am inspired presenting my very own recipes in a similar way. Many thanks for the concept.
I had been tweaking the original recipe create it for the taste of my family. I have to tell you it had been a terrific success. They prized the flavour, the thickness and loved having a sweet like this during a hectic week. They quite simply requested lots more, a lot more. Hence the next time I am not going to commit the same miscalculation. I’m gonna multiply the amount .
For more Coconut cake check out 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.
