COCONUT CARAMEL MUD CAKE WITH EASTER EGG FILLING
325g butter, chopped 2 x 180g blocks white chocolate, chopped 250g packet CSR Coconut Sugar 1/2 cup caster sugar 1 cup coconut milk 1 1/2 cups plain flour 1/2 cup self-raising flour 3 eggs, lightly beaten 2 x 125g packets Caramello Easter eggs, to decorate Icing sugar, for dusting
1 1/2 x 180g blocks white chocolate, chopped 1/4 cup thickened cream 1/4 cup coconut milk 125g packet Caramello Easter eggs, roughly chopped
250g mascarpone 1/2 cup thickened cream 1/4 cup coconut milk
Place butter, white chocolate, coconut sugar, caster sugar and coconut milk in a large saucepan over medium heat. Cook, stirring occasionally, for 6 to 8 minutes or until chocolate is melted and mixture is smooth. Set aside for 30 minutes to cool. Preheat oven to 150C/130C fan-forced. Grease 2 x 6cm-deep, 20cm round cake pans. Line bases and sides with 3 layers of baking paper. Whisk flours and egg into chocolate mixture. Divide mixture evenly among prepared pans. Bake for 1 hour 40 minutes or until top is firm to touch and a skewer inserted in the centre of cakes comes out with moist crumbs clinging. Cool in pans. Make filling: place chocolate, cream and coconut milk in a microwave-safe bowl. Microwave on high, stirring with a metal spoon every 30 seconds, for 1 to 2 minutes or until melted and smooth. Refrigerate for 1 hour or until thick and spreadable. Make coconut topping: using an electric mixer, beat mascarpone, cream and coconut milk together in a medium bowl until just-firm peaks form. Place one cake on a plate. Top with filling and chopped Easter eggs. Top with remaining cake and coconut topping. Chop half the Easter eggs. Decorate with Easter eggs and dust with icing sugar.