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.
Hi,
This recipe calls for coconut flour, yet the picture looks like shredded coconut. Which one is it? Thanks!
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