This type of dessert is my firm favourite when it comes to gatherings, especially the ones I attend and not host, as well as picnics. Incredibly easy to prepare, keeps well, and it can be served from the cake pan itself, which makes transport infinitely easier.
Cake bars were very popular when I was a child, and rightfully so, to be honest, and you can see many examples of my affection towards them on my blogs. You can think of them as frosted brownies, always topped with melted chocolate. Marvellous texture combination, with the fudge cake layer, gloriously creamy frosting, and the chocolate shell on top.
Using fresh coconut in fillings is something somewhat new to me, as I have used desiccated coconut for decades, mainly due to immediate availability, and it is quickly becoming a very beloved ingredient. The flavour is perhaps a touch milder than it would be with desiccated coconut, but the texture it gives is unmatched.
And finally, if you like your coconut desserts better with milk chocolate, so they resemble Bounty bars, you can use vegan milk chocolate and make the glaze sweeter that way. The same quantities and methods apply, of course.
Ingredients
For the chocolate fudge cake
100 grams plain flour
20 grams ground almonds
120 grams granulated sugar
20 grams unsweetened cocoa powder
¾ teaspoon baking soda
150 millilitres water
30 millilitres vegetable oil
2 teaspoons vanilla
1 ½ teaspoons vinegar
For the fresh coconut filling
200 grams fresh coconut
250 millilitres coconut milk
50 grams cornflour
60 grams granulated sugar
2 teaspoons vanilla
150 grams vegan block butter, diced
For the chocolate topping
100 grams dark chocolate (70%)
30 millilitres oil
40 grams flaked almonds, optional
Preparation
Start by making the chocolate fudge base. Line a small square baking pan (18x18 cm) with baking parchment, bottom and sides, and set it aside. Let the oven preheat to 180°C.
Sift together the plain flour, cocoa powder, and baking soda. Add in the sugar and almonds, and mix very well. Make a well in the centre of the dry ingredients and add in the water, oil, vanilla, and the vinegar, and whisk until just combined.
Pour the batter into the prepared pan, and bake immediately, in a nicely preheated oven, at 180°C, for about 12-15 minutes, or until done. Check it with a toothpick, making sure it stays soft and fudgy. Let the cake cool in the pan completely.
For the coconut cream filling, add the fresh coconut, coconut milk, cornflour, vanilla, and sugar into a blender, and let it run until the batter becomes completely smooth. Add it to a heavy-bottomed pot, place the pot over medium-high heat, and let it slowly heat up. As soon as it starts to steam, start whisking. Let it come to a gentle boil and cook, stirring constantly, for about 3 minutes, until it thickens.
Remove from the heat and immediately add the diced vegan block butter. Whisk until melted and incorporated or emulsify using an immersion blender. Spread the filling over the cooled cake loosely cover the top with cling film or a piece of baking parchment, and let it cool down to room temperature.
Once cool, proceed to make the glaze. Melt together the chocolate and the oil, and if desired, blend them further with an immersion blender. Add in the flaked almonds, if using, and wait for it to cool down and thicken up slightly. Glaze the top generously and place the pan into the refrigerator overnight. Serve with strong coffee. Yields 9 generous servings.
