coconut box cake

Name: coconut box cake
Cook time: 15 min
Total time: 1 h 15 min
Yield: 14
Ingredients: 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

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

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
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
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
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.