Mounds or Bounty? Doesn’t matter where we are in the world! This moist chocolate and coconut cake will remind us what we love in those chocolate bars!

As I currently have a little time, I was looking on the web a few days ago. Looking for fresh, intriguing ideas, inspiring meals that I’ve never tasted before, to surprise my family with. Hunting for quite some time yet couldn’t find too many interesting things. Right before I wanted to give up on it, I discovered this fabulous and easy treat by chance at Suncakemom. The dessert looked so tempting

on its image, it required prompt actions.

It was not so difficult to imagine the way it is created, its taste and how much my hubby will want it. Actually, it is very easy to impress him when it comes to desserts. Anyways, I went to the site and followed the simple instuctions that were combined with impressive graphics of the operation. It really makes life quite easy. I could suppose it’s a bit of a inconvenience to shoot photographs down the middle of baking in the kitchen as you may ordinarily have sticky hands and so i really appreciate the effort and time she placed in to make this blogpost and recipe easily implemented.

Having said that I’m inspired to present my own recipes in the same way. Thanks for the idea.

I had been tweaking the initial formula to make it for the taste of my loved ones. I have to mention it turned out a great outcome. They enjoyed the flavor, the overall look and enjoyed getting a sweet such as this in the midst of a stressful week. They quite simply requested even more, a lot more. Thus next time I am not going to commit the same mistake. I’m going to twin the quantity .

This Coconut cake post was made possible by SunCakeMom

First of all, we”ll need 3 medium bowls to sort different cake ingredients in.

Mix unsweetened cocoa powder and warm water in the first bowl until we get smooth liquid without any lumps in it. Put it aside a bit to cool.

Meanwhile measure and mix flour with the baking powder.

Separate eggs. Beat egg whites until hard peaks form.

Whisk butter and honey with an electric-mixer until butter has a light yellow color. Then put yolks into the mixture one by one. Mix them well.

With the mixer on low speed, add flour in three additions alternating with the cocoa mixture, mixing each addition just until incorporated.

Pour batter into prepared round cake tin and put it into the 350°F / 180°C preheated oven.

Bake the cake for about 40 minutes or until a toothpick inserted in the center comes out clean.

When baked transfer the tray onto a wire rack and let it cool completely.

To make the filling, get a medium sized bowl to put shredded coconut, honey and cornstarch into it.

Pour about ½ cup / 100ml milk into it and blend them well with a wooden spoon until we have a smooth mixture.

Pour the rest of the milk into a saucepan to warm it before we put the coconut, flour and honey mixture into the bowl to boil. Whilst waiting for it to boil, whisk butter.

Put the coconut mixture into it and stir continuously until it bubbles.

Place it aside and wait until it cools down completely and ready to work with. Mix whisked butter evenly into the mixture for smoother consistency.

When cake cooled, get it out of the tray onto a wooden surface and cut it in half horizontally.

Divide the cream into two equal parts. One half will be the filling the other half is the topping.

Spread out one half evenly on the bottom of the cake.

Place it in the fridge for 10-15 minutes to have harder consistency (it helps to work with it later).

Place the other half of the cake on top.

Now it’s ready for the topping. Spread coconut cream on top to cover the cake completely.

Continue spreading the coconut cream on the side as well.

Break chocolate into pieces and put it into a small saucepan. Place saucepan of chocolate on a slightly bigger saucepan of about 1/2 cup / 100ml water. Stir occasionally until melted completely.

Use a spoon to decorate the top of the cake with the melted chocolate. Don’t forget to take care of the sides either.

When finished, put cake in the fridge until the chocolate gets solid again.