adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Coconut caramel mud cake with Easter egg filling
0 Likes
Prep Time:
90 minutes
Cook Time:
110 minutes
Total Time:
200 minutes
Indulge in a decadent coconut caramel mud cake adorned with Easter egg delights.
Ingredients:
  • 325g butter, chopped
  • 2 x 180g blocks white chocolate, chopped
  • 250g packet Coconut Sugar
  • 107.50 gm caster sugar
  • 252.50 gm coconut milk
  • 75.00 gm self-raising flour
  • 3 eggs, lightly beaten
  • 2 x 125g packets Caramello Easter eggs, to decorate
  • Icing sugar, for dusting
  • 1 1/2 x 180g blocks white chocolate, chopped
  • 63.13 gm thickened cream
  • 126.26 gm coconut milk
  • 125g packet Caramello Easter eggs, roughly chopped
  • 250g mascarpone
  • 126.25 gm thickened cream
Instructions:
  • In a large saucepan over medium heat, combine butter, white chocolate, coconut sugar, caster sugar, and coconut milk. Stir occasionally for 6 to 8 minutes until the chocolate is melted and the mixture is smooth. Let it cool for 30 minutes.
  • Preheat your oven to 150°C (130°C fan-forced), then generously grease two 20cm round cake pans that are 6cm deep. Line the bases and sides of the pans with three layers of baking paper for easy removal after baking.
  • Combine the flours and egg with the chocolate mixture, then distribute evenly into the pans. Bake for 1 hour and 40 minutes, or until the tops are firm to the touch and a skewer inserted into the center comes out with moist crumbs. Allow to cool in the pans.
  • Prepare the filling by combining chocolate, cream, and coconut milk in a microwave-safe bowl. Heat in the microwave on HIGH, stirring every 30 seconds with a metal spoon until melted and smooth (1 to 2 minutes total). Chill in the refrigerator for 1 hour until thick and spreadable.
  • In a medium bowl, use an electric mixer to whip mascarpone, cream, and coconut milk until soft peaks form.
  • Place one delicious cake on a beautiful plate. Cover it with a generous layer of filling and sprinkle with chopped Easter eggs. Add the second cake layer and finish with a sprinkle of coconut topping. Chop half of the remaining Easter eggs, then use them to decorate the cake along with a dusting of icing sugar. Serve and enjoy this delightful Easter treat.

Similar Recipes