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!
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.
VOOR DE BODEM
150 gram bloem
40 gram gemalen kokos
125 gram roomboter
90 gram lichtbruine basterdsuiker
½ tl zout
VOOR DE VULLING
100 gram roomboter, op kamertemperatuur
300 gram Mister Kitchen’s Pindakaas Kokos Maple
90 gram maple syrup
VOOR DE TOPPING
200 gram pure chocolade
1 el arachideolie
Een rechthoekige bakvorm van 20 bij 30 cm of een ronde bakvorm van 27 cm doorsnede.
Een keukenmachine of mixer
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