Choco Coco Delight
Fresh tasty Chocolate Coconut Delight. Easy to bake and always a hit.
I got this chocolate base recipe from a colleague and couldn’t wait to try it out.
This easy-to-do dough using basic ingredientes topped with my own mixture of coconut and semolina.
Cook semolina in coconut milk and milk to a porridge, mix in coconut flakes, spread over the cake base and top with chocolate glaze.
It is really an easy-to-do cake. Our Son made it all by himself and took it to school for his birthday.
Please enjoy trying out, it’s worth it!
- 5 eggs
- 250 g sugar
- 125 g warm water
- 125 g oil (e.g. sunflower or rape oil)
- a pinch of salt
- 250 g flour
- 40 g cocoa powder
- 1 tsp baking powder
- 400 ml coconut milk (canned)
- 400 ml milk
- 150 g sugar
- 50 g butter
- a pinch of salt
- 100 g semolina
- 200 g coconut flakes
- a dash of coconut liqueur (optional)
- 200 g semibitter chocolate
- 200 g (single) cream
Mix eggs, sugar, oil and salt in warm water.
Sieve in flour, cocoa powder, baking powder and mix.
Spread evenly on baking tray (with baking paper). Optional use a baking frame.
Bake in preheated oven at 180 C for about 17 – 20 minutes.
Bring coconut milk, milk, sugar, butter and salt to boil, stirring constantly.
Add in semolina, stir and leave to cook for 2 minutes. Keep stirring.
Remove from fire, mix in coconut flakes and coconut liqueur.
Pour immediately on chocolate cake base and spread evenly.
Chop semibitter chocolate. Bring cream to boil and pour over the chocolate. Stirr until chocolate is melted.
Pour ganache over coconut layer and spread.
Leave to cool.
Serving tip: Cut in squares (5 x 5cm) or bars (5 x 3cm).
Maggi & Family
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