coconut box cake

AUTHOR
Melissa Olsen
DIFFICULTY
easy
RATING
5 1
COOK TIME
15 mins
TOTAL TIME
75 mins

Ingredients

Servings: 14
  • 150 g soft butter
  • 200 g Flour
  • 100 g Coconut flake
  • 1 TEASPOON Baking Powder
  • 200 g Sugar
  • 2 Eggs (Gr. M)
  • 150 ml unsweetened coconut milk (Tetra Pak)
  • 200 g Currant jam
  • 75 g Dark chocolate

Directions

  1. 1

    Grease a box mould (30 cm long; approx. 2 l capacity) and dust with flour. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Mix 200 g flour, grated coconut and baking powder. Cream 150 g butter and sugar with the whisks of the mixer. Stir in eggs one at a time. Add flour mixture and coconut milk alternately and mix everything to a smooth dough.

  2. 2

    Fill the dough into the form, add the jam by the spoonful and loosely fold in with the spoon. Bake in a hot oven for 50-60 minutes (test with chopsticks!).

  3. 3

    Remove, leave to rest in the mould for approx. 10 minutes, turn out onto a cake rack and allow to cool. Chop the chocolate and melt in a hot water bath. Pour in strips over the cake and let it cool down.

Nutrition Facts

KCAL
310 kcal
CARBS
34 g
FATS
17 g
PROTEINS
3 g