Chocolate cake with coconut cream filling
At a glance
| Servings: | 6 |
| Prep time: | 5 minutes |
| Cook time: | 15 minutes |
| Total time: | 20 minutes |
| Meal type: | Dessert |
| Allergy list: | Egg, Milk, Vegetarian |
| Misc: | Child Friendly, Serve Cold |
| Region: | Worldwide |
| Description: | Chocolate cake with coconut cream filling |
| Submitted by: | Dagni |
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
Imperial | Metric | USA- 1 chocolate sponge mix (prepared, according to instructions)
- 150ml double cream
- 2 tablespoons icing sugar
- 2 tablespoons dessicated coconut
- 4 tablespoons milk
Directions
Step 1
For the filling:
Mix the double cream and icing sugar together with an electric mixer, until it is thick enough (do not over-whip!).
Add the coconut and mix with a spoon.
Step 2
Form 2 equally sized sponges (top and bottom halves).
Pour the milk equally into the cakes.
Spread the whipped cream onto the sponge, then carefully sandwich them together.
Decorate with some coconut or icing sugar.
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