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 a little time, I was surfing on the internet a few days ago. Attempting to find fresh, interesting tips, inspiring recipes that I’ve never tried before, to impress my loved ones with. Hunting for a long time but couldn’t find lots of interesting stuff. Just before I wanted to give up on it, I came across this yummy and simple treat by accident on Suncakemom. It seemed so scrumptious on its pic, that required quick actions.
It was simple enough to imagine the way it is made, its taste and how much my husband will probably enjoy it. Actually, it is extremely easy to impress him when it comes to treats. Yes, I’m a blessed one. Or possibly he is.Anyways, I visited the page and then used the detailed instuctions which were combined with wonderful pics of the operation. It really makes life less difficult. I could suppose it is a bit of a inconvenience to take photographs in the midst of baking in the kitchen because you will often have sticky hands therefore i highly appreciate the time and effort she put in to make this blogpost and recipe easily followed.
With that in mind I am encouraged to present my own, personal dishes similarly. Many thanks the idea.
I had been tweaking the initial mixture create it for the taste of my family. I’ve got to say that it was an incredible outcome. They enjoyed the flavor, the thickness and loved having a treat such as this in the midst of a lively workweek. They ultimately wanted even more, a lot more. Hence next time I am not going to make the same miscalculation. I am going to multiply the volume .
The origanal Coconut cake recipe 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.