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Chocolate and coconut hot cross bun fridge cake recipe
Chocolate and coconut hot cross bun fridge cake recipe
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Indulge in a divine Easter treat with this decadent chocolate and coconut hot cross bun fridge cake.
Ingredients:
  • 100g dark chocolate buttons
  • 80ml thickened cream
  • 7 Lamington Hot Cross Buns
  • 3.00 gm gelatine powder
  • 500g cream cheese, softened
  • 270ml can coconut cream, chilled
  • 75g caster sugar
  • Flaked coconut, to serve
Instructions:
  • Prepare a 23cm round springform pan by greasing the base and sides and lining it with baking paper. In a microwave-safe bowl, combine the chocolate and cream. Microwave on high for 1 minute, then stir. Continue microwaving in 30-second intervals, stirring each time, until the mixture is smooth. Let it cool for 20 minutes.
  • Slice buns into three pieces horizontally. Place the cut bases of the buns, facing up, in the prepared pan, cutting to adjust their size if needed.
  • In a heatproof jug, combine 1 tablespoon of cold water with gelatine. Gently place the jug in a saucepan with simmering water. Stir the gelatine mixture for 2 minutes until fully dissolved. Let it cool for 5 minutes before using.
  • Blend together cream cheese, coconut cream, and sugar using an electric mixer until smooth in texture. Incorporate the gelatine and mix until fully combined.
  • Spread half of the cream cheese mixture over the bun bases in the pan. Drizzle one-third of the chocolate mixture and gently swirl with a skewer for a marbled effect. Place bun centers over the cream cheese mixture, trimming as needed. Spread the remaining cream mixture and half of the remaining chocolate mixture over the buns. Swirl gently to marble. Top with the bun tops. Cover with the remaining chocolate mixture and refrigerate the cake for at least 4 hours until set.
  • Microwave the uncovered chocolate mixture in 10-second intervals until it reaches a pourable consistency. Transfer the cake to a serving plate and drizzle with the chocolate sauce. Finish by sprinkling flaked coconut on top before serving.

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