Mint Coconut Cake
- 125 grams Chocolate mint
- 150 grams Coconut cream
- 175 grams butter
- 250 grams sugar
- 5 eggs (medium size)
- 250 grams Pastry flour
- 1 heaping teaspoon Baking powder
- 100 grams ground almonds
- 50 milliliters milk
- 100 grams Shredded coconut
- 3 tablespoons Coconut liqueur
- 75 grams Dark couverture chocolate
- 1 tablespoon Quince jelly
Freeze chocolate mint leaves for 10 minutes then cut into small cubes. Chop couverture, place in a metal bowl and melt over a pot of hot (not boiling) water. Allow to cool slightly.
Whip coconut cream, butter and 180 grams (approximately 6 ounces) sugar until fluffy. Stir in eggs one at a time. Combine flour with baking powder and almonds and mix into butter cream alternating with the milk. Divide batter in half. In one half add 50 grams (approximately 2 ounces) grated coconut and liqueur. Into the other half, add chopped chocolate mint leaves and lukewarm couverture.
Spread dark batter into a greased loaf pan. Place white batter on top and marble with a fork. Bake cake in a preheated oven at 175°C (gas mark 2-3, fan: 160°C) (approximately 350°F) for 60 minutes.
Meanwhile, caramelize sugar in a saucepan until golden brown. Stir in remaining coconut. Pour mixture onto a piece of greased aluminum foil and spread smooth. Allow to cool and harden, then chop. Heat jelly in a small saucepan. Remove cake from the oven and while still hot, carefully remove from the pan. Brush with melted jelly, sprinkle with praline and serve.