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Dark Chocolate Coconut Cake

  • Makes: 10-12 portions  
  • Preparation Time: 15 minutes plus baking and chilling time 

Ingredients

4 eggs

¾ cup75 ml sugar

2 ½ cups625 ml shredded or desiccated coconut

1 cup250 ml ground almond

1/3 cup75 ml butter, melted

1 tsp5 ml almond extract [optional]

1 can300 ml Regular or Low Fat Eagle Brand® sweetened condensed milk

¾ cup175 ml glacé fruit or bing cherries, well-drained (or ½ cup (125 mL) apricot jelly or cherry jam (see step 3))

1 pkg170g dark or semi-sweet chocolate, chopped

¼ cup50 ml whipping cream, unwhipped

Directions

  1 In large bowl, beat eggs and sugar until light and creamy. Fold in coconut, almonds, butter, Eagle Brand and fruit.

  2 Pour mixture into a 9”x13” (3.5 L) parchment paper-lined baking pan and bake in preheated 350°F (180°C) oven 20-25 minutes or until golden. Cool.

  3 If using jelly glaze, spread ½ cup (125 mL) apricot jelly or cherry jam over cooled cake base.

  4 Over low heat, melt chocolate with cream. Remove from heat and let cool to room temperature. Pour topping over cake. Chill one hour. Remove from pan using paper. Slice and garnish as desired.

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