Brownie & Coconut Cream Layer Cake
INGREDIENTS MAKES 18 SERVINGS Brownie
1½ cups graham cracker crumbs 1 cup sweetened shredded coconut ½ cup ground almonds ⅓ cup sifted cocoa powder ¼ cup granulated sugar ½ tsp salt ½ cup unsalted butter, melted ¼ cup coconut milk 75 g (2½ oz) dark chocolate, melted
Coconut Cake
½ cup unsalted butter, softened ¾ cup granulated sugar ½ cup coconut oil, melted ½ tsp vanilla 1⅓ cups all-purpose flour 1 tsp baking powder ¼ tsp baking soda ¼ tsp salt ½ cup coconut milk ½ cup shredded coconut, toasted
Coconut Cream
2½ cups 35% whipping cream 1½ cups coconut milk
¾ cup custard powder
⅓ cup granulated sugar
2 tsp vanilla
Chocolate Ganache
140 g (5 oz) milk chocolate, finely chopped 1 tbsp unsalted butter
¼ cup 35% whipping cream
¼ cup chopped pecans
Shredded coconut, toasted
DIRECTIONS Brownie
Preheat oven to 350°F.
Line two 13-x-9-inch cake pans with enough parchment paper to leave overhang on all sides; set aside. In bowl, combine graham cracker crumbs, coconut, ground almonds, cocoa powder, sugar and salt. Stir in butter, coconut milk and chocolate. Pour batter into one of the reserved cake pans, smoothing top. Bake until tester inserted in centre comes out clean, about 20 minutes. Let cool on rack. (Make-ahead: can be refrigerated for up to 4 days or stored in airtight container and frozen for up to 2 months.)
Coconut Cake
Meanwhile, in large bowl, using electric mixer on medium speed, beat butter and sugar until fluffy. Beat in oil and vanilla; set aside. In separate bowl, combine flour, baking powder, baking soda and salt; stir into reserved butter mixture alternately with coconut milk. Mix in shredded coconut. Spread batter evenly in remaining prepared cake pan. Bake until tester inserted in centre comes out clean, 22 to 25 minutes. Let cool completely on rack; refrigerate until ready to use.
Coconut Cream
In saucepan, whisk together cream, coconut milk, custard powder, sugar and vanilla; cook over medium heat, whisking, until thickened, 10 to 12 minutes. Strain through fine sieve placed over bowl.
Cover surface directly with plastic wrap and refrigerate for at least 2 hours or up to overnight.
Chocolate Ganache
Meanwhile, place chocolate and butter in heatproof bowl. In small saucepan, bring cream to boil; pour over chocolate mixture. Let stand for 2 minutes; whisk until smooth and shiny. Refrigerate just until ganache is thickened, about 45 minutes.
Gently remove Brownie from pan and transfer to cutting board; cut into two 9-x-5-inch rectangles (reserve scraps for another use). Repeat with Coconut Cake. Using electric mixer on medium speed, beat Coconut Cream until smooth. On serving dish, place 1 Brownie rectangle. Spread with one-third of the Coconut Cream, then top with 1 rectangle of Coconut Cake. Spread another third of the Coconut Cream overtop and place remaining rectangle of Brownie on top. Spread last third of Coconut Cream, then top with Coconut Cake. Refrigerate until cream is firm, about 1 hour.
Using electric mixer on medium speed, beat Chocolate Ganache until stiff peaks form, about 4 minutes. Frost top of cake. Sprinkle with pecans and toasted coconut.