Here is another one of my original cake recipe creations: Decadent Chocolate and Coconut Layer cake.
It's a long post, but the FULL RECIPE is posted here, grab a cuppa and a cookie, and enjoy!
I had a friend Kirstie Nicolaidis from Adeline Country Cottage come over for a networking lunch 😉 , and I asked her to pick two flavours for a cake which I'd bake for her visit. Kirstie requested chocolate and coconut so that's what I planned, a really decadent, chocolate and coconut infused mousse and a white chocolate and coconut filling, sandwiched between rich, moist layers of coconut cake, topped with Malibu Rum laced dark chocolate truffles. The outside is covered in shards of dark chocolate coated with toasted coconut.
Here is what Kirstie thought :
Note: I use 70% Dark Cooking chocolate by Lindt, as it has the richest and deepest flavour, and I can control the sweetness. I chose to make the coconut parts sweeter to contrast with the more bitter dark chocolate, and then add toasted coconut as a contrasting texture and flavour to the whole cake. For the recipe, allow yourself the day before you wish to serve it to bake and fill the cake, this way the flavours have more time to infuse.
Recipe for Decadent Chocolate Coconut Cake.
Moist Coconut Cake (you can make this the day before)
You'll have 2 layers of cake left over, which can be frozen between 2 sheets of baking paper and covered in cling wrap. Use within 1 month.
250g unsalted butter
1 ¾ cups sugar
1/2 cup sour cream
1 ½ teaspoons vanilla
½ tsp salt
3 cups self raising flour
1 x 270mL tin full fat coconut milk
1/4 cup Malibu
1 x 50g sachet of Ayam brand coconut milk powder (mix with a little coconut milk to a paste)
1) Preheat oven to 180C. Grease and line 2 x 9" spring form baking tins. Cream butter until soft and fluffy, add sugar a 1/3 at a time until all incorporated and fluffy. Beat in sour cream and vanilla. Lightly whisk eggs and add to mixture a third at a time while still beating.
2) Sift in flour, salt. Beat until combined, adding coconut milk and malibu a third at a time while the beater is still running until all the mixture is well mixed. Beat mixture on high for 1 minute, it should become lighter in colour.
3) Pour the batter into each tin evenly. Put pans into preheated oven on the middle tray, and bake for 50 minutes. Test cake with a skewer to check if ready. Remove from oven and leave the cake in the tin for 10 minutes. Turn cake out onto a cake rack and allow to cool for 20 minutes.
4) Once cooled, cut each cake twice, so that you get three pieces from each cake.
Chocolate Coconut Mousse
This is a custard mousse, but without eggs like you would use to make a proper custard. I find this method works well in all weather conditions like humidity, it’s more forgiving. It also doesn’t use raw eggs in the mousse. I’ve also used this mousse filling as a dessert in glasses with biscotti and as a cupcake filling, and for my other original creation Chocolate Orange Gateaux.
450 mL of full cream milk
200g of Lindt 70% dark cooking chocolate
100g of Dark Chocolate pudding powder
3 tablespoons of vanillin sugar
50mL of full cream milk.
200mL of thickened full fat cream
4 tablespoons Malibu (or to taste!)
3 teaspoons of gelatine
1/3 cup sifted icing sugar
75mL of boiling water
1) In a medium sized saucepan, add 450 mL of full cream milk and 200g of Lindt 70% dark cooking chocolate. Heat until chocolate has melted thoroughly.
2) Mix 100g of Dark Chocolate pudding powder (I use Oetker or Ruff brand, alternatively you could use vanilla custard powder mixed with 2 tablespoons of cocoa) with 3 tablespoons of vanillin sugar and 50mL of full cream milk. Mix to a paste, then add to pot mixture, stir over a low heat until thick.
4) Remove pot from heat and pour custard into a fine sieve to strain out any lumps.
5) Cover custard with some plastic wrap or a sheet of baking paper, so that it doesn’t form a skin. Allow to cool. I used my freezer to cool it down, checking regularly that it doesn’t freeze!
6) Whip 200mL of thickened full fat cream with a 1/3 cup sifted icing sugar. It should be whipped until stiffened and globby. Add 4 tablespoons Malibu (or to taste!) and whip through cream. Add to cooled custard and hand whisk through, until all of the cream is incorporated thoroughly.
7) Mix 3 teaspoons of gelatine with approximately 75mL of boiling water. Add to custard mix, it will separate a little at first, but whisk through thoroughly. Pour some of the filling onto two layers of cake, which have been placed in spring form tins. See Chocolate Orange Gateaux for picture. Put into freezer or fridge for about 8 minutes. Leave in fridge until ready to assemble cake with the next filling.
White chocolate and coconut filling (to resemble the filling like inside a Bounty chocolate bar)
200g white cooking chocolate
80 mL Thickened cream
3/4 cup icing sugar
2 sachets Ayam Brand coconut powder (50g in each sachet)
1/2 cup flaked coconut
1) Break chocolate into pieces and add to a microwaveable bowl, add cream, and microwave on HIGH (100%) for 1 minute, or until melted through. Stir half way through cooking time with a metal spoon.
2) Use 1/2 a cup of this for the truffles and to cover the cake with.
3) Add icing sugar to mixture. Mix 2 sachets of coconut powder with enough boiled water or malibu to make a paste, add to melted chocolate mix, and stir well. Add coconut. The filling should not be too thick, but sloppy enough to spread. If needed, add a little more malibu or water to get it to consistency.
4) Spread filling onto cake layer, this filling layer will be in the middle of the cake.
5) Once you have filled the layers of cake, and sandwiched them ontop of eacher other. Spread the white chocolate ganache over the cake and sides, refrigerate to set. I actually made the truffles first, then put the remainder on the cake.
Chocolate and toasted coconut shards
1 1/2 cups shredded coconut
1 x block Lindt 70% Dark cooking chocolate (200g)
1) Toast coconut in a dry frypan on medium heat until golden, swirling or stirring coconut so that it doesn't burn. Once most of it is golden, remove from heat and put in a bowl to cool.
2) Pull out approximately 70cm of baking paper and leave on the bench top, you may need to do this in small lots, depending on the space in your fridge.
3) Melt chocolate in a microwaveable bowl on HIGH 100% for 1-2 minutes, stirring every 30 seconds with a metal spoon, until all is melted. Pour onto baking paper and smooth out with a spatula. Sprinkle all over with 1 cup or so of the toasted coconut. Refrigerate until decoration time.
4) Cut the chocolate slab in half, horizontally, then vertically...basically you are cutting little rectangles or shard shapes out of the chocolate, which will be as high or a little higher than the completed cake.
5) To stick shards onto outside of cake, add a dab of melted chocolate to the back of the shard and glue into place around the outside of the cake, working quickly as it will melt. Add a few of the leftover pieces to the top of the cake.
Chocolate Malibu truffles
Makes approximately 20 truffles, these can be made 1 week in advance.
180g Lindt 70% Dark chocolate
75 mL thickened cream
2-3 tablespoons Malibu or coconut liqueur
1/4 cup sifted icing sugar
1/2 cup flaked coconut
1/2 cup toasted shredded coconut
1/2 cup of the left over white chocolate ganache from the filling
1) Break chocolate into pieces and add to a microwavab;e bowl, add cream, and microwave on HIGH (100%) for 1 minute, or until melted through. Stir half way through cooking time with a metal spoon.
2) Add icing sugar, Malibu and stir through well. Cover bowl and refrigerate for 2 to 3 hours or until set and firm.
3) Line a large plastic box (must have fitted lid) with baking paper. Using small teaspoonfuls, scoop the ganache/truffle mix and roll into a ball- work quickly as it will soften and melt. Then roll in coconut. Roll half of the amount in flaked coconut, and the rest I dipped into the white chocolate ganache which was really runny, and then rolled in the toasted coconut. Place in container and cover with lid,and return to fridge until decoration time.
Thanks for reading, I hope you enjoyed this recipe! Please ask any questions here on the blog, I always reply