CONVERSIONS To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients. I use coconut cream to add moisture to the cake. I love the way you describe it as “coziness of fresh snow on a cold winter’s day”! Divide the batter evenly between the 3 prepared pans. And it looks absolutely delicious. Stir until melted and smooth. Thanh!!! The shine on the chocolate is incredible, I used 74% cocoa chocolate. Drizzle the remaining glaze along the edge of the cake all the way around, allowing it to drip down the sides. Pour the cake batter into the tin. Of all my chocolate coconut baked treats I can honestly say this is the tastiest, most insanely delicious chocolate coconut cake I have ever created. When making the cake, make sure all the ingredients are at room temperature. After the cake has cooled down, pour chocolate glaze over it. This Chocolate Coconut Cake recipe comes from Scandinavian Baking by Trine Hahnemann, a book which evokes both comfort at the mere sight of the cover and comfort from within, courtesy of a comprehensive selection of Scandinavian recipes for cakes, pastries and breads.. What I love about this Chocolate Coconut Cake is how tender and chocolatey it … Add the gelatin sheets to a bowl of lukewarm water for 3-5 minutes until soft. This Chocolate Coconut Cream Poke Cake is a triple threat – with a layer of rich chocolate cake, a layer of thick coconut cream and topped with a layer of creamy icing and toasted coconut. Stir with a whisk and set aside. Click on the link to go to the recipe page: List of ingredients and their quantity in the recipe: Quantities after conversion to square 22x22,, Terms and conditions, privacy and cookies policy, 80 g dark chocolate chips or chopped dark chocolate. Thank you for your very quick reply. But no matter the weather, I hope you will still enjoy your holiday here . Prepare the coconut buttercream frosting according to the recipe instructions. I want to try this CHOCOLATE COCONUT CAKE immediately! I’ve never heard of them. A delicious Chocolate Coconut Cake worthy of a celebration or a simple afternoon tea. Spread half the pastry cream over the top, leaving a ½-inch margin around the edge. Add in the remaining whipped cream and gently fold until you get a uniform cream. Stir in dry ingredients to combine. Once the gelatin has softened add to a small pan and gently melt over a low heat, it will only take a few seconds to melt then stir into the chocolate cream. Read the blog post for additional information on how to make Coconut Chocolate Cake, how to store and freeze the cake, substitutions, etc. Or layers can be triple wrapped in plastic wrap and frozen for up to 2 weeks. Fold the flour mixture into the batter alternatively with the double cream (heavy whipping cream). Push the oat mix firmly into the bottom of the lined cake tin and place in the fridge to chill whilst you make the mousse. After … For the fudgy topping, melt the chocolate and butter together in a heatproof bowl set over a pan of simmering water. This cake looks fantastic. Could you use milk instead of double cream and if so how much? I read all comments, but unfortunately I can't answer them all. Coconut extract can be obtained from specialty bakery stores. Then add coconut milk and vanilla* and stir to combine. But the coconut sprinkled on top of the chocolate icing (which is simply melted chocolate with a knob of butter) brings life to this plain cake, reminiscent of the cosiness of fresh snow on a cold winter’s day. Sprinkle shredded coconut over the top. WHAT TYPE OF CHOCOLATE TO USE As is the case for any cake where chocolate is the key flavour, you should use the best-quality chocolate you can afford. Salted Chocolate And Coconut Cake Method. All ingredients should be at room temperature. This following chocolate cake was made for my mother’s birthday, and because she loves coconut so much, there was no doubt what other ingredient would go in this cake. Such an easy cake! so beautiful and easy! Angela. Once the cake has been assembled, cover it and keep it stored in the refrigerator for up to three days. Stir … My largest round cake pan is 24 cm (9.5 inches) and I still ended up with a rather large and high cake, but it was so delicious that neither my husband nor I complained about having to help ourselves to multiple servings over several days. Just use the same quantity.