Mint Coconut Cake

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Mint Coconut Cake
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 2 h. 40 min.
Ready in
Calories:
321
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories321 kcal(15 %)
Protein5.5 g(6 %)
Fat19.6 g(17 %)
Carbohydrates31 g(21 %)

Ingredients

for
20
Ingredients
125 grams
150 grams
175 grams
250 grams
5
Eggs (medium size)
250 grams
1 heaping teaspoon
100 grams
ground almonds
50 milliliters
100 grams
3 tablespoons
75 grams
1 tablespoon

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.