That’s a lot of C’s in the title. I guess I’m in a sweet-tooth craze. When I saw these, I just knew I had to make them. And what better way to use more of that finely shredded coconut from the panko shrimp?; I was thinking in the back of my head of ways to use the remaining 10 cups of shredded coconut.
- 1½ AP flour
- 1 cup sugar
- 7 eggs
- ⅓ cup unsalted butter, melted
- 2 cups finely shredded coconut
- 3¼ cups powder sugar
- 1 cup cocoa powder
- ½ cup butter, melted
- ½ cup hot water
Preheat oven to 350ºF. Whisk eggs and sugar with an electric mixer for about 10 minutes until light and fluffy. Add the flour and fold through, then fold the third cup of melted butter. Line the base of a rectangular/square pan with parchment paper and pour the batter into the pan. Bake for 40-60 minutes. To check if the cake is ready, stick a metal skewer into the middle of the cake. If the skewer comes out clean, the cake is ready. Cool on a wire rack. Once cool, cut off all the edges and crusts. Cut roughly into cubes, whatever size you want them to be.
Whisk the icing sugar, cocoa powder and hot water together in a bowl then fold in the melted butter. Dip all sides of the sponge cubes into the chocolate mixture and then toss the cubes through the shredded coconut to cover. Allow to harden on a wire rack, then refrigerate to fully solidify.
*Adapted from Mowielicious.