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