I am so excited to be participating in the second Get Your Chef On, hosted by Julie from White Lights on Wednesday and Jen from Four Marrs and One Venus! Here’s how it works: After everyone signs up, they announce what the “secret” ingredient will be. Your recipe needs to include this ingredient. This time the “secret” ingredient is COCONUT!
I am also excited to be participating in the first Unique Sweets Desserts Challenge, (You know, the Fancy Schmancy kind of desserts.) hosted by Julie from White Lights on Wednesday and Sophie from My Happy Place.
I had no idea what I was going to make!! It couldn’t be any ole recipe. I wanted to (hopefully) knock there socks off! I searched and searched and found lots of good recipes, but none of them “wowed” me. Until I went to Willow Bird Baking’s blog! Oh.My.Gosh. I knew the moment I saw this recipe it was THE one that I wanted to make!! Brownie-Bottom Coconut Chocolate Cream Cake. Doesn’t the name alone sound divine! And the taste, let me tell you, it is TO DIE FOR! The recipe has several steps, and takes some time to put together, but it is really easy to make and the results are AMAZING!
1 recipe of your favorite brownies (baked in a 9-inch springform pan)
Coconut Cream Filling Ingredients:
1 1/2 cup Half-and-Half
1 1/2 cup Coconut Milk
2 Eggs
3/4 cup White Sugar
1/4 cup plus 4 teaspoons Cornstarch
1/4 teaspoon Salt
3/4 cup flaked Coconut
1/4 teaspoon Coconut Extract
1/4 teaspoon Vanilla Extract
2 tablespoons Ghirardelli Bittersweet Chocolate Chips
Chocolate Mousse Layer Ingredients:
2 ounces Ghirardelli Semisweet Chocolate Chips
2 ounces Ghirardelli Bittersweet Chocolate Chips
1/3 teaspoon Vanilla Extract
1 cup chilled Whipping Cream
2 tablespoons Powdered Sugar
1/2 teaspoon dry Gelatin Powder
1 1/2 teaspoon cold Water
Whipped Cream Topping Ingredients:
3/4 cup chilled Heavy Whipping Cream
2 tablespoons Powdered Sugar
3/8 teaspoon dry Gelatin Powder
1 1/8 teaspoon cold Water
Toasted Coconut
To Make Brownie Layer:
Bake your favorite brownie recipe in a 9 inch springform pan. I used the Duncan Hines Chewy Fudge box mix and it was perfect. If you want it more cakey than fudgy, use a different brownie mix.
To Make Coconut Cream Filling:
Combine the half-and-half, coconut milk, eggs, sugar, cornstarch, and salt in a saucepan over medium low heat. Whisk continuously until thickened. Once the mixture is thickened, add coconut and vanilla extracts and the untoasted coconut and stir. Pour half of this filling over your brownie layer, sprinkle on the 2 tablespoons of bittersweet chips, and then pour the rest of the filling on top of that. Place the pan in the fridge to chill until firm, about 2 hours.
To Make the Chocolate Mousse:
Place the bittersweet and semisweet chips in a medium bowl. In a small saucepan, bring 1/3 cup cream to a boil. (Or place in a microwave for about 2+ minutes.) Pour it over the chocolate and let it sit for 2 minutes. Then gently whisk it to a smooth ganache. Cool to room temperature, stirring occasionally.
Place cold water in a small dish and sprinkle gelatin over it to soften for 10 minutes. Heat it for 30 seconds in the microwave and whisk it with a fork to dissolve the gelatin. In a chilled mixing bowl, beat 2/3 cups cold whipping cream and powdered sugar in to stiff peaks, adding gelatin mixture and vanilla extract halfway through. Fold the cream into the chocolate mixture and pour the mousse on top of the set coconut filling. Chill until set, about 6 hours or overnight.
To Make Whipped Cream Topping:
Place cold water in a small dish and sprinkle gelatin over it to soften for 10 minutes. Heat it for 30 seconds in the microwave and whisk it with a fork to dissolve the gelatin. In a chilled mixing bowl, whip the cream and icing sugar to stiff peaks, adding gelatin mixture halfway through. Top the cake with the whipped cream and sprinkle with toasted coconut.
I took the cake out of the springform pan before I put the whipped cream topping on it. You can either do it that way too, or put the topping on the cake first. It works either way!
Here is how I made the first three layers in just a couple hours time.
I baked the brownie layer first, put it in the fridge and then started making the coconut cream filling. When the filling was done, I layered it on top of the brownie mixture, and then put it back in the fridge for 2 hours. When there was about 1/2 hour left, I started making the chocolate mouse layer. I placed it on top of the coconut cream filling and then placed it in the fridge overnight. The next morning, I made the whipped cream topping and it was ready to be devoured!
I took a fork out to Ryo to taste the final product, and with a huge smile on his face, he told me he needed a whole piece to decide, if it was any good. (Brat!) I took him a large piece and he gobbled it down in no time. He says it gets his vote!
You will not be disappointed if you make this recipe for yourself! I can’t wait for tomorrow, so I can share all of this deliciousness with the girls at work!
Look HERE to find all the great parties I am linking up at!
Holy goodness Robyn! I bet this cake is totally worth everything single step and all the time to taste the love. I just imagine the creamy coconutty chocolatey goodness of this cake. Hmmmm. Thank you SO much for joining GYCO and good luck with Unique Sweets. I can’t wait to see who the winners are!
Oh Julie! Trust me, it is even better than you can imagine! LOL
That looks delicious…. I love coconut… going to pin it so that I can have the recipe when I need it… Will have to either bring it to work or for a church lunch… Much to much for my hubby and I to eat… Also just realized that I wasn’t following your blog…. following it now.
Ryo ate about 1/4 of it today. Drives me crazy he can eat so much and stay a stick! lol Thanks for the follow Marly!
This looks so yummy! I might have to try making it!
You won’t be disappointed!
)
That looks like something from a wonderful bakeshop. It’s very pretty, Robyn!
Thanks!
This looks so so good! *drools*
Thanks Julie!
Wow that looks really involved and oh so delicious!
Thanks! It was very delicious!
)
Oh my word, this looks DELICIOUS! I want a piece right now, thanks so much for sharing!
Thanks for stopping by and checking my recipe out!
~Robyn
Holy Crappers Robyn.. this looks.. hold on I have to go up and drool some more!…. ummm. wiping my mouth! WOW WOW WOW! I really can’t put into words {or contain my drool} to say anything.. this looks Beautiful and SUPER Tasty! Like WOW! Thank you So very much for joining in the #GYCO Challenge!!!
-Jen
lol Thanks Jen! I am so happy I entered the GYCO Challenge too! Can’t wait for next time! I had a lot of fun meeting and visiting all the other blogs that joined it!
)
~Robyn
You picked a winner! YUM!!!
Thanks!!
Wow! This looks amazing! Can’t wait to give it a try!
Thanks! I hope you like it as much as we did!
~Robyn
This looks so delicious. I have a Blog Hop, and I would love it if you would link this post. You can find it at
http://www.adornedfromabove.com/2012/07/surf-spray-and-wednesdays-adorned-from.html
It is called Wednesdays Adorned From Above Blog Hop.
I hope to see you there. Have a great Day.
Debi Bolocofsky
Adorned From Above
http://www.adornedfromabove.com
Debi, I would love to! I will be over tonight! Thanks for the invite!
Robyn
Wow, my mouth is watering so much I have to be careful I don’t start drooling! Thank you for sharing the recipe. I can’t wait to make this!
Thanks! It is as yummy as it looks!
This is a gorgeous delicious looking cake!
I’d looooooooooooooove a slice of two (or 3)
If there was any left I would have been happy to share some with you!
Okay, wow! That’s amazing. I love all those layers. So delicious!
The layers all blend together really nicely with each bite!
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Hi Robyn
Love this brownine-coconut cake. Layer cakes are my weakness…. Thanks for sharing!!!
Mine too!
Yummy! Give me a bite!!! i sure like the sounds and looks of this.
Blessings,
Susie
Block Party
Thanks Susie!
This looks awesome, i really must try this soon, yummy
Thanks Angela!
Oh My Goodness … This looks Amazing! Visiting from LiveLaughLinky
Thanks for stopping by Nicole!
Thank you so much for sharing your recipe over at my link party. I featured you today!
WoW! Thanks Desiree! I love your blog!
Whoa! Holy goodness! Some fierce competition this round!
Thanks for sharing on The All Star Block Party!
You are welcome! Thanks for stopping by Meg!
I’ll tell you what….that photo belongs in a food magazine. Holy Cow!! That looks delicious!
That is so sweet of you Angie!
Holy Smokes Robyn! I finally had some time to look at the other submissions and this looks AMAZINGLY YUMMY!
Thanks Dawn!
That looks so delicious!! Pinning it right now!! Megan
Thanks Megan!
Featuring your YUMMY cake on this weeks All Star Block Party:
http://www.nutmegplace.com/2012/07/all-star-block-party-8.html
Meg, I just found this in my SPAM comments! Thank you so much for featuring it!!!
RObyn
Congratulations Robin… This cake looks amazing!!! Can’t wait to participate on the next round… Happy Baking!
Thank you!! I’m looking forward to the next one too!
Robin,
This looks amazing! Thanks so much for sharing at Creative Thursday. I can’t wait to try this recipe. I LOVE coconut.
Michelle
P.S. Love the new look of your blog
Thanks Michelle! I just revamped the blog to give it the new look!
Robyn, What an amazing delectable creation…I’m trying not to lick the screen right now! Visiting you from Four Mars and One Venus, so happy to be now following.
Sharla
Trust me it is screen licking worthy!
Omg, this looks amazing!! I’ve gotta make this! (I think I just gained 5 pounds just looking at the picture!) Thanks for the recipe!
Thanks for stopping by Nena! I hope you got the chance to make this beauty up and taste it for yourself!
Mmmm…I love anything with coconut and chocolate and coconut is even better! I can’t wait to make this cake! Thanks for the recipe!
You won’t be disappointed! It is delicious!