Sunday, December 16, 2012


A decadent homemade yellow cake covered in a rich, creamy chocolate...topped with coconut. If I didn’t get you with that description, I don’t know what will! Cody is always throwing random recipes at me, and almost all of them turn out wonderful. This was no exception!

Printable Version

8 Tbs butter, melted
1 cup flour
1 tsp. baking powder
½ tsp. kosher salt
½ cup sugar
3 eggs, separated
1 tsp. vanilla extract
8 oz. milk chocolate, chopped
½ cup heavy cream
8 oz. unsweetened shredded coconut

Honey nut chex, crushed (if desired)
Heat oven to 350 degrees. Grease and flour and 8x8 baking pan, set aside. Whisk flour, baking powder, and salt in a bowl; set aside. In a large bowl, whisk sugar and egg whites until soft peaks form. Add butter, egg yolks, and vanilla; fold until combined. Add dry ingredients; fold until smooth. Pour into prepared baking pan; smooth top. Bake until a toothpick inserted in the middle comes out clean. About 20 minutes. Cool 20 minutes. Invert cake onto a rack; cool completely. Cut into 16 squares; set aside.

Place chocolate in a bowl. Boil cream in a 2 quart saucepan over high heat; pour over chocolate and let sit for 1 minute. Slowly stir until smooth; set aside. Place coconut in a pie dish. Roll cake squares in chocolate, and then roll in coconut; (this is the time to roll in those honey nut chex if you decided to add them for an extra crunch!) transfer to a rack. Chill until chocolate sets, at least 1 hour.
Recipe from Savour Magazine
Makes 16.

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