- For the base:
- 1 cup desiccated coconut or 100 g
- 1 egg
- 2 tablespoons honey
- 1 tablespoon melted butter
- 1½ tablespoons caster sugar, dissolved in ½ cup or 125ml of hot water
- For the cream:
- 1 tablespoon butter
- ¼ cup caster sugar or 50 g
- ¼ cup water or 65 ml
- 2 tablespoons cocoa powder
- 1 tin Nestlé® Sweetened Condensed Milk or 397 g
- 2 cups liquid cream or 500 ml
- 1 tablespoon gelatine powder dissolved in 4 tablespoons of hot water
- ¼ cup cocoa powder or 25 g, additional quantity
Cocoa and Coconut Cream Cake
INGREDIENTS
Cocoa and Coconut Cream Cake with
Cocoa and Coconut Cream Cake with 
- For the base:
- 1 cup desiccated coconut or 100 g
- 1 egg
- 2 tablespoons honey
- 1 tablespoon melted butter
- 1½ tablespoons caster sugar, dissolved in ½ cup or 125ml of hot water
- For the cream:
- 1 tablespoon butter
- ¼ cup caster sugar or 50 g
- ¼ cup water or 65 ml
- 2 tablespoons cocoa powder
- 1 tin Nestlé® Sweetened Condensed Milk or 397 g
- 2 cups liquid cream or 500 ml
- 1 tablespoon gelatine powder dissolved in 4 tablespoons of hot water
- ¼ cup cocoa powder or 25 g, additional quantity
HOW TO PREPARE
Cocoa and Coconut Cream Cake with
Cocoa and Coconut Cream Cake with
1
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.
2
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 a 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.
3
Whip the cream using an electric hand mixer for 5-6 minutes or until cream becomes almost stiff.
4
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.
5
Pour the mixture over the prepared cooled base and flatten evenly then place in the fridge for 3 hours or until mixture is set.
6
Sprinkle with the additional cocoa powder, remove from tin, slice and serve.
NUTRITIONAL INFORMATION
Cocoa and Coconut Cream Cake with
Cocoa and Coconut Cream Cake with
- Energy 448 (Kcal)
- Protein 9.2 (g)
- Carbohydrate 58 (g)
- Total Fat 27 (g)
REVIEWS
Cocoa and Coconut Cream Cake with
