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
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Mix eggs, sugar, oil and salt in warm water.
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Sieve in flour, cocoa powder, baking powder and mix.
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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.
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Bring coconut milk, milk, sugar, butter and salt to boil, stirring constantly.
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Add in semolina, stir and leave to cook for 2 minutes. Keep stirring.
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Remove from fire, mix in coconut flakes and coconut liqueur.
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Pour immediately on chocolate cake base and spread evenly.
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Chop semibitter chocolate. Bring cream to boil and pour over the chocolate. Stirr until chocolate is melted.
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Pour ganache over coconut layer and spread.
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Leave to cool.
Serving tip: Cut in squares (5 x 5cm) or bars (5 x 3cm).
Enjoy baking!
Maggi & Family
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