Coconut Chocolate Cake

Coconut Chocolate Cake

Ingredients

COMPOSITION
  • Chocolate Hazelnut Meringue 570g
  • Coconut Crème Cake 800g
  • DAWN®  San Felipe Plain Belgian Couverture
  • Coconut & Chocolate Shavings
CHOCOLATE HAZELNUT MERINGUE
  • Water 200g
  • DAWN®  Ovafina 20g
  • Sugar (1) 200g 
  • Sugar (2) 150g
  • Ground Hazelnut 200g
  • Cocoa Powder 40g  
COCONUT CREME CAKE

Directions

CHOCOLATE HAZELNUT MERINGUE

Whip the water and DAWN® Ovafina and then add in sugar (1) to make a meringue mixture. Mix sugar (2), ground hazelnut and cocoa powder. Fold the above into the meringue mixture carefully.

COCONUT CREME CAKE

Mix all ingredients for 1 minute on slow and 3 minutes on medium speed.

ASSEMBLY

Spread the chocolate hazelnut meringue mixture onto the sides of a semi-cylindrical strip mould. Fill carefully with coconut creme cake batter. Bake at 180°C for 35-40 minutes and cool.
Cover with tempered DAWN® San Felipe Plain Belgian Couverture after the mixture has cooled down.
Decorate with chocolate and coconut shavings.

MAKES: 2 cakes 27cm Ø