Delight in this Chocolate Coconut Cake, a luscious dessert featuring a rich chocolate and coconut base, filled with a smooth and creamy custard. The cake is topped with a sprinkle of grated coconut, adding a subtle tropical twist. It’s a versatile recipe that can be customized with different types of biscuits and the addition of nuts for extra crunch.
Why You’ll Love This:
- The combination of chocolate and coconut offers a rich and tropical flavor.
- The creamy custard filling adds a layer of smoothness to the texture.
- Customizable with your choice of biscuits and optional nut additions.
- Perfect for those who appreciate a sophisticated twist on classic flavors.
Ingredients:
- Cake Base: 100g dark chocolate, 100g butter, 75ml heavy whipping cream, 25g cocoa powder, 50g powdered sugar, 200g crushed coconut cookies (or Maria biscuits)
- Custard Filling: 2 egg yolks, 35g cornstarch, 80g granulated sugar, 16g vanilla extract, 400ml milk (divided)
- Garnish: Grated coconut, optional chopped nuts
Method:
- Melt the chocolate with butter and cream. Stir in cocoa powder and powdered sugar. Mix in the crushed cookies. Press into a cake tin and chill.
- For the custard, whisk egg yolks, cornstarch, sugar, vanilla, and 50ml milk. Heat the remaining milk and gradually add to the yolk mixture. Cook until thickened. Cool and spread over the cake base.
- Sprinkle with grated coconut and, if desired, chopped nuts.
- Refrigerate until set before serving.
Pro Tips:
- Adjust the sweetness of the cake base and custard to your preference.
- Experiment with different types of cookies for the base for varied textures and flavors.
Enjoy your homemade Chocolate Coconut Cake with Custard Filling, a delightful dessert that’s sure to impress!
