Dark Chocolate Coconut Cake

Name: Dark Chocolate Coconut Cake
Prep time: 15 min
Cook time: 25 min
Yield: 10
Ingredients: 4 eggs; 3/4 cup (75 mL) sugar; 2 1/2 cups (625 mL) shredded or desiccated coconut; 1 cup (250 mL) ground almond; 1/3 cup (75 mL) butter, melted; 1 tsp (5 mL) almond extract [optional]; 1 can (300 mL) Original or Low Fat Eagle Brand® Sweetened Condensed Milk Original Sweetened Condensed Milk; 3/4 cup (175 mL) glacé fruit or bing cherries, well-drained (or 1/2 cup (125 mL) apricot jelly or cherry jam (see step 3)); 1 pkg (170 g) dark or semi-sweet chocolate, chopped; 1/4 cup (50 mL) whipping cream, unwhipped

Prep Time 15 mins

Cook Time 25 mins

Serves 10

Difficulty N/A

Ingredients

4 eggs
3/4 cup (75 mL) sugar
2 1/2 cups (625 mL) shredded or desiccated coconut
1 cup (250 mL) ground almond
1/3 cup (75 mL) butter, melted
1 tsp (5 mL) almond extract [optional]
1 can (300 mL) Original or Low Fat Eagle Brand^® Sweetened Condensed Milk
3/4 cup (175 mL) glacé fruit or bing cherries, well-drained (or 1/2 cup (125 mL) apricot jelly or cherry jam (see step 3))
1 pkg (170 g) dark or semi-sweet chocolate, chopped
1/4 cup (50 mL) whipping cream, unwhipped

Original Sweetened Condensed Milk

Directions

Step 1:

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

Step 2:

Pour mixture into a 9” x 13” (3.5 L) parchment paper-lined baking pan and bake in preheated 350°F (180°C) oven 20-25 minutes or until golden. Cool.

Step 3:

If using jelly glaze, spread 1/2 cup (125 mL) apricot jelly or cherry jam over cooled cake base.

Step 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.