Description
Recently bought the famous bars of "bounty" and was disappointed: the coconut inside a dry impregnation almost non-existent, consisting of chocolate harmful components, and the taste is not the same - my expectations "Paradise of pleasure" was not justified. Urgently it was necessary to resort to the help of the Internet. Came across the recipe for this cake. Look, it's quick and not difficult. What is not a reason to surprise loved ones?) Well, myself, at the same time) What can I say? The cake turns out amazing! Exceeds all expectations! The lower layer resembles the chocolate melt in your mouth "Brownies," and his covers of tender coconut cloud with sweet milk and cream impregnation. This "bounty cake" is striking in its taste of all who tried it! That's where You really are waiting for a heavenly delight!
Ingredients
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100 g
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150 g
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2 piece
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1 piece
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1 pinch
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60 g
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90 g
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1 pinch
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1 pinch
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20 g
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550 ml
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5 Tbsp
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150 g
-
150 g
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1 pinch
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100 g
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20 g
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Cooking
For making chocolate Sol soft butter RUB with sugar.
Next, beat in eggs and yolk.
Then add the remaining ingredients, mix thoroughly with a spoon until the mixture becomes homogeneous. Spread it in a greased (if needed) the form (23 cm) and sent in heated to 180 degrees oven for 20-25 minutes.
Meanwhile, prepare the coconut layer. Pour in a container of milk is heated, add the oil and then semolina. When the milk boils, place the sugar, coconut and a little vanilla. Give the mixture a good warm up on slow fire. Then let cool to room temperature.
Chocolate layer (Brownies) also must be cooled to room temperature when ready. Then layer the coconut evenly over the chocolate and send the cake in the fridge for an hour.
In the end, melt the chocolate in a water bath or in the microwave, add a little oil to the icing was less thick and cover her cake. You can still decorate the top with a small amount of coconut.
And a wonderful chocolate coconut cake on your table!
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