Best Chocolate Sauce For Coconut Crunch Cake Recipes

COCONUT CAKE WITH CHOCOLATE SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Butter a 9 inch springform pan.
• In a small bowl, stir together the cake flour, sugar and baking powder.
• In a bowl, whisk together the oil, whole eggs and ¼ cup of water and stir in the flour mixture into the oil mixture until the batter is smooth.
• Beat the egg whites with the cream of tartar until they hold stiff peaks.
• Stir ¼ of the whites into the batter to lighten and then fold in the remaining whites.
• Pour batter into prepared pan and bake in the middle of the preheated oven for 20-30 minutes, or until a tester comes out clean.
• Remove cake and let cool.
• For pastry cream: Scald the milk with the vanilla bean.
• Scrape the seeds into the milk and discard bean (or rinse it, let it dry and ‘plant’ it into a sealed jar of sugar. In time you’ll have sugar with a vanilla fragrance.) In a bowl, whisk together 1/3 cup of sugar, flour and egg yolks.
• Whisk the hot milk into the yolk mixture, a little at a time, and whisk for 1 minute.
• Pour into the pan and bring custard to the boil, whisking constantly, for 1-2 minutes, o until it is thickened.
• Let cool, uncovered, and chill it, placing a piece of plastic wrap directly on the surface of the hot custard to prevent a skin from forming.
• Beat the cream with the remaining 2 tblsps sugar until it holds stiff peaks.
• Fold 1 cup of the whipped cream into the pastry cream, reserving remainder, and fold in 1 cup of coconut into the pastry cream as well.
• Make chocolate sauce: Simmer the milk with the chocolate, stirring, until the chocolate is melted.
• Add the cream, butter and sugar and simmer, stirring, until smooth and slightly thickened.
• Keep sauce warm, covered.
• Cut cake horizontally into 3 layers with a serrated knife.
• Spread ½ of pastry cream on top of bottom layer and top with second layer.
• Spread remaining pastry cream on top of second layer and top with third layer, cut side down.
• Spread whipped cream on top and side of cake and sprinkle with coconut.
• Serve with sauce.

COCONUT CRUNCH CAKE

Steps:

• Cake: Preheat oven to 350 degrees. Butter and flour a 10-inch springform pan. Whisk together flour, baking powder, baking soda, and salt. In another bowl, stir cream of coconut and vanilla.
• Beat butter and coconut oil on medium-high until smooth. Slowly add sugar; beat until pale and fluffy, 3 to 5 minutes. Reduce speed to medium; add eggs, 1 at a time, beating well after each and scraping down bowl as needed. With mixer on low, add flour mixture in 3 batches, alternating with 2 batches of cream-of-coconut mixture. Beat until just combined.
• Topping: Whisk egg whites and salt with a mixer until thick and frothy, about 1 minute. Stir in milk and vanilla. Fold in coconut.
• Spread batter in pan. Dollop topping over batter; carefully spread in an even layer. Bake on a rimmed baking sheet until a toothpick comes out with just a few moist crumbs, about 1 hour (tent with foil if browning too quickly). Let cool completely; remove from pan. Cut into wedges, drizzle with sauce, and serve with extra sauce on the side.