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Mix coconut, egg, honey and butter. Press the mixture into a greased loose bottom 24cm cake pan and bake in a preheated oven at 200ºC for 10 minutes. Remove from oven and pour the dissolved sugar all over the base and set aside to cool.
Melt butter in a small non-stick saucepan, add sugar and stir constantly on a medium heat until sugar becomes golden brown in color. Add water, cocoa powder and NESTLÉ Sweetened Condensed Milk, bring to boil, simmer with constant stirring for 3 minutes or until mixture is smooth and sugar is dissolved completely. Remove from heat and set aside to cool into room temperature.
Whip the cream using an electric hand mixer for 5-6 minutes or until cream becomes almost stiff.
In a bowl, combine, whipped cream and cooled NESTLÉ Sweetened Condensed Milk mixture then add the dissolved gelatin with constant stirring until the mixture is well combined.
Pour the mixture over the prepared cooled base and flatten evenly then place in the fridge for 3 hours or until mixture is set.
Sprinkle with the additional cocoa powder, remove from tin, slice and serve.
Per Portion of 300g
Recipe Cocoa and Coconut Cream Cake | Nestlé Family ME
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