Chocolate Coconut-Cake

TURN YOUR CAKE INTO A WINNER

A coconut cake with chocolate topping. When reading through this recipe you may experience a mouth-watering sensation. But that’s not all there is to this cake, because we use our Peanut Butter Coco Maple to add some extra flavour. Note: The cake has to cool down for two hours before it’s ready to serve!
A large showpiece, even bigger in taste and small regarding the required effort. So basically: a true winner. Make it stand out a little more? Sprinkle some desiccated coconut on the cake! It gives that bit of extra glamour!

HOW TO MELT CHOCOLATE IN A BAIN MARIE?

Melt chocolate in a bain marie? How do you do that? It’s rather simple: Place a bowl on a saucepan with a layer of water in it. (The water may not touch the bottom of the bowl.) Place it on the stove, put the chocolate and oil into the bowl and let it melt slowly.

Ingrediënten

  • For The Base
  • FOR THE FILLING
  • FOR THE TOPPING
  • 150 g flour
  • 40 g desiccated coconut
  • 100 g unsalted butter, at room temperature
  • 300 g Mister Kitchen’s Peanut Butter Coco Maple
  • 90 g maple syrup
  • 125 g unsalted butter
  • 90 g cane sugar
  • ½ tsp salt
  • UTENSILS
  • 20×30 cm rectangular baking tin or 27 cm cake tin
  • Baking paper
  • A food processor or mixer
  • 3

Bereiding

  1. Preheat the oven to 180 °C.
  2. Mix all the ingredients for the cake base in a food processor or with an electric mixer until you have a smooth dough.
  3. Line a baking tin with baking paper and spread the dough out evenly on the bottom. Press down to create a firm, even layer.
  4. Bake the cake base for 15-20 minutes in the oven, until golden brown and cooked.
  5. Allow the cake base to cool down completely (in refrigerator or freezer).
  6. Mix the ingredients for the filling until smooth.
  7. Distribute the filling on the cake base and place the baking tin in the freezer for 20 minutes.
  8. Melt the chocolate with the oil in a bain marie and stir until the chocolate has completely melted.
  9. Spread the chocolate on top of the filling.
  10. Let the cake rest in the fridge for at least 2 hours, until the filling is firm enough to cut.

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