Chocolate Coconut Tart

Whenever I’m in Italy and the mood for gelato strikes (ok, let’s get real – when doesn’t the mood for gelato strike?), I’m likely to get a flavor that’s called “Bounty” –  coconut ice cream punctuated with small chocolate bits. It’s named for the eponymous candy bar available there, but here in the states, there is a similar candy bar called “Mounds.”

A few years ago I ate a slice of cake in Bellagio that had the same flavor profile, and I was determined to duplicate it at home.

I finally got around to it recently, and while I’m not sure it’s exactly the same, it’s really, really good, especially if you’re a dark chocolate and coconut lover, as I am.

I made two of the cakes, one half the size of the original one, since I was serving the larger one to my Italian chit-chat group and wanted a second, small one to serve guests after dinner the following night. A bit of gold leaf on top makes a nice decoration, but so would a simple dollop of whipped cream.

If you’re making just one tart according to the recipe below, the coconut layer will be thicker than in the photos above, since I made 1 1/2 times the amount of the chocolate cake part, but I spread the coconut quantity over the two cakes (the larger and the smaller version.) I hope that makes sense to you. If you’re still confused, send me an email and I’ll try to explain it better.

Just a word of caution – the chocolate ganache will not stay this glossy if you refrigerate the cake. So if you want to serve it with that sheen but want to make the cake ahead of time — just make the cake without the ganache and place it in the refrigerator (still in the springform pan), then a few hours before you want to serve it, remove from the refrigerator and top it with the ganache while in the springform pan. Let it sit for 5-10 minutes for the ganache to solidify, then release the side of the springform pan. Don’t refrigerate it again or you’ll lose the sheen.

Enjoy! It’s almost like eating a chocolate covered, coconut-cream Easter egg.

Chocolate Coconut Tart (Bounty Torta)

Recipe Type: dessert

Author: Ciao Chow Linda

A rich, brownie-like cake, with a coconut layer and a topping of chocolate ganache.

printable recipe here

Ingredients

• FOR THE CHOCOLATE CAKE LAYER:
• 1/2 cup unsalted butter melted.
• 3/4 cup white sugar.
• 2 eggs lightly beaten.
• 1/2 tsp. vanilla extract
• 2 Tablespoons espresso coffee
• 1/3 cup unsweetened cocoa powder.
• 1/2 cup flour.
• 1/4 teaspoon salt.
• 1/4 teaspoon baking powder.
• FOR THE COCONUT LAYER:
• 12 oz sweetened condensed milk (I think the can was closer to 14 ounces)
• 2 1/2 cups unsweetened coconut flakes
• FOR THE CHOCOLATE GANACHE:
• 1/2 cup whipping cream
• 4 oz semisweet chocolate

Instructions

1. FOR THE CHOCOLATE CAKE LAYER:
2. Mix sugar and melted butter, with a wooden spoon. Add the rest of the ingredients and mix well. Pour into a greased 9 inch springform pan and bake for 25 minutes at 350 degrees.
3. FOR THE COCONUT LAYER:
4. Put the coconut in a food processor and shred into small bits.
5. Add the condensed milk and combine.
6. When cake is cooled, spread coconut layer on top.
7. It will be very dense.
8. FOR THE CHOCOLATE GANACHE:
9. Heat cream and remove from heat.
10. Add chocolate.
11. Let sit for a few minutes then stir to blend.
12. Pour chocolate over coconut layer a couple of hours before you serve it and leave it out at room temperature in order to keep the chocolate glossy.
13. You can refrigerate it if you want, but it will lose some of its gloss.
14. Remove the ring from the springform pan, and serve.

3.5.3251

 

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Happy Easter

When I was a young girl, my mother made a lamb cake for Easter, using a specially shaped aluminum cake pan. I inherited the pan decades ago, and carried on the tradition when my kids were little, but then forgot about it as they grew up. A few years ago, I resurrected it when my niece and her then two-year old son Hayden came for Easter. It was a big hit, even though it just didn't seem right cutting into the cute little creature for dessert.

I don't have my mother's original recipe, but I found a pretty good one on Allrecipes.com a few years ago that I've included below. It's a nice firm-textured white cake that holds up well as you stand the lamb upright to frost and serve. I once used this cake pan for my daughter's birthday, repositioning the ears and frosting the cake to resemble our cat Rocky. At that time, I used a cake mix, but the softer texture didn't hold up well. When I went to serve the cake, to my dismay, Rocky's head had fallen off. A few wooden skewers later and a camouflaging ribbon around the neck and he was good as new. Lesson learned - don't use a box cake mix for this specialty pan.

I like it with a buttercream icing, but you can use a cream cheese icing, or any kind you prefer.
The hard part is cutting the first slice. I hate to see that little lambie's butt sliced off. It's even harder to see it decapitated, but all that icing and coconut around the ears makes me come to my senses.

I know there are similar pans available for sale on various websites including Amazon.com. You may even be able to find one at a good kitchenware store where you live. If you don't have a lamb form, it's also delicious as a layer cake using two 9" cake pans.

Lamb Cake

• 2 1/4 cups cake flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/4 cups white sugar
• 1/2 cup butter
• 1 cup milk
• 1 teaspoon vanilla extract
• 4 egg whites

Directions

1. First, prepare your mold. Coat with vegetable oil, let sit for a few minutes then wipe clean with a paper towel. Then grease and flour your mold, making sure to get all the little areas.
2. Preheat oven to 375 degrees F (190 degrees C). Sift the cake flour, then sift again with the baking powder and salt; set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the flour mixture alternately with the milk. Stir the batter until smooth after each addition. Add the vanilla.
4. In a large glass or metal mixing bowl, beat egg whites until soft peaks form. Fold 1/3 of the egg whites into the batter to lighten it, then quickly fold in the remaining whites.
5. Fill the face side of the mold with batter. Move a wooden spoon through the batter GENTLY, to remove any air pockets. Make sure not to disturb the greased and floured surface of the mold. Put the lid on the mold, making sure it locks or ties together securely so that the steam and rising batter do not force the two sections apart.
6. Put the mold on a cookie sheet in a preheated oven for about 1 hour. Test for doneness by inserting a skewer or wooden toothpick through a steam vent. Put the cake, still in the mold, on a rack for about 15 minutes. CAREFULLY, remove the top of the mold. Before you separate the cake from the bottom let it cool for about 5 more minutes so that all the steam can escape and the cake can firm up some more. After removing the rest of the mold, let the cake cool on the rack completely. DO NOT sit the cake upright until completely cooled.
   
7. I frosted my lamb with a buttercream frosting, then covered it in coconut and pressed in some small pieces of raisin for the eyes and nose. Give it a little ribbon collar and lay it on a bed of coconut dyed green with food coloring. Decorate with jelly beans and/or small chocolate eggs if desired.