Chocolate-Almond Surprise Coconut Cakes

These pretty coconut cakes have a surprise inside—a center of rich chocolate ganache and almonds.

Chocolate-Almond Surprise Coconut Cakes

2015-03-12 02:28:30

Yield: 12 miniature cakes • Preparation: 30 minutes • Bake: 11 to 12 minutes • Cool: 30 minutes • Freeze: 1 hour

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Ingredients

1. 1 (16.5-ounce) box white cake mix*
2. 3 large eggs
3. 1 cup water
4. ¼ cup canola oil
5. ¼ cup sour cream
6. ½ teaspoon vanilla extract
7. 2 cups sweetened shredded coconut
8. 1 recipe Dark Chocolate Filling (recipe follows)
9. ¼ cup whole toasted almonds
10. 1 recipe Fluffy Vanilla Frosting (recipe follows)
11. Garnish: sugared edible flowers†

Instructions

1. Preheat oven to 350°.
2. Spray a 17-x-11½-inch rimmed baking sheet with nonstick cooking spray with flour. Line with parchment paper, and spray again. Set aside.
3. In a large mixing bowl, combine cake mix, eggs, water, oil, sour cream, and vanilla extract. Beat at medium speed with an electric mixer for 2 minutes, scraping down sides of bowl as necessary.
4. Pour into prepared pan, and level with a spatula. Tap pan on countertop to release air bubbles.
5. Bake until golden brown around edges and a wooden pick inserted in center comes out clean,
6. 11 to 12 minutes. Let cool completely in pan.
7. Cover, and freeze until cake is firm enough to cut easily, approximately 1 hour.
8. Meanwhile, in the workbowl of a food processor, process coconut, pulsing until finely minced. Set aside.
9. Using a 2½-inch round cutter, cut 24 rounds from cake.
10. Spread Dark Chocolate Filling on tops of 12 cake rounds. Top each with 4 almonds. Top each with another cake round. Spread Fluffy Vanilla Frosting on tops and sides of cakes. Lightly press minced coconut onto sides of cakes.
11. Garnish with edible flowers, if desired.

Notes

1. *For testing purposes, we used Duncan Hines White Cake mix.
2. †For more information, see Edible Flowers in Web Extras.

TeaTime Magazine https://teatimemagazine.com/

Dark Chocolate Filling

2015-03-12 02:30:24

Yield: ½ cup • Preparation: 5 minutes • Cook: 2 minutes • Refrigerate: 15 minutes or more

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Ingredients

1. ⅓ cup dark chocolate morsels
2. ⅓ cup heavy whipping cream

Instructions

1. Place chocolate morsels in a small heatproof bowl. Set aside.
2. In a small saucepan, scald cream, but do not boil. Pour over chocolate morsels, and let sit for 1 to 2 minutes to melt chocolate. Stir until smooth.
3. Refrigerate, stirring every 15 minutes to check consistency. When filling thickens to desired consistency, spread on cakes.

TeaTime Magazine https://teatimemagazine.com/

Fluffy Vanilla Frosting

2015-03-12 02:33:16

Yield: 3 cups • Preparation: 10 minutes

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Ingredients

1. 1 cup salted butter, softened
2. 3 cups confectioners’ sugar
3. 1 teaspoon vanilla extract
4. 2 tablespoons whole milk
5. 1 cup marshmallow crème*

Instructions

1. In a large mixing bowl, combine butter, confectioners’ sugar, vanilla extract, and milk. Beat at high speed
2. with an electric mixer until mixture is light and fluffy, scraping down sides of bowl as necessary, approximately 2 minutes. Add marshmallow crème, beating just until incorporated.
3. Use immediately.

Notes

1. *For testing purposes, we used Marshmallow Fluff.

TeaTime Magazine https://teatimemagazine.com/

 From Tea Celebrations, published 2012