Reminiscent of a Mounds candy bar, this coconut and chocolate mousse cake is a smooth and crave-worthy dessert.
By Nina Jesih
This is the one kind of cake I am dreaming about every day. My birthday is coming up and I sure know which cake I would like my mum to make (despite the fact I had it last year and a year before and also a year before).
Mum’s Cake from Heaven: Coconut Chocolate Delight
- Yield: 10 1x
Description
A puffy chocolate delight, sprinkled with a great amount of coconut, will leave everyone taken aback.
Ingredients
Scale
- 6 eggs (separate egg yolks from eggs whites)
- 1 cup powdered sugar (or less)
- 2 cups coconut flour
- 200 g dark chocolate
- 2 cups whipping cream
Instructions
- Beat 6 egg whites and sugar to make the consistency really stiff, then add almost all the coconut flour (you need to leave some of it for sprinkling later on).
- Gently mix coconut with eggs, so the “dough” does not fall down.
- Put it in the cake mold and bake for 30 minutes on 370°.
- When you take it out of the oven, let it to cool down.
- In the meantime, melt the chocolate over the steam and add 6 egg yolks. Mix it together with two whipping creams.
- Pour it over the coconut sponge in the cake mold. Put it in a fridge for several hours (I suggest overnight).
- When the cake is firm, sprinkle it with remaining coconut and take it out of the mold.
- Category: Dessert
Nutrition
- Serving Size: whole
- Calories: 2764
- Sugar: 129
- Sodium: 853
- Fat: 177
- Carbohydrates: 173
- Protein: 83
A really easy cake to make, but the taste is amazing. I always compare it with chocolate mousse just that this recipe is even quicker and it always succeeds. In addition, you get the whole cake out of it.
I am so sorry, I should be more careful. Here in Slovenia we use a term coconut flour also for shredded coconut. So you are right :) Thank you for your question, I hope no one misses it. Have a good day baking,
Nina
Hi,
This recipe calls for coconut flour, yet the picture looks like shredded coconut. Which one is it? Thanks!