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Brownie-Bottom Coconut Chocolate Cream Cake

Willow Bird Baking, using recipes adapted from Epicurious and Pinch of Yum
  • 65 minutes
  • Serves 10 to 12

INGREDIENTS

1

recipe of your favorite brownies (baked in a 9-inch springform pan)

1 1/2 cups

half-and-half

1 1/2 cups

coconut milk

2

eggs

3/4 cup

white sugar

1/4 cup

plus 4 teaspoons cornstarch

1/4 tsp

salt

3/4 cup

flaked coconut

1/4 tsp

coconut extract

1/4 tsp

vanilla extract

2 tbsp

bittersweet chocolate chips (I use Ghirardelli 60% cacao)

2 oz

semisweet chocolate chips

2 oz

bittersweet chocolate chips (I use Ghirardelli 60% cacao)

1/3 tsp

vanilla extract

1 cup

chilled whipping cream

2 tbsp

powdered sugar

1/2 tsp

gelatin

1 1/2 tsp

cold water

3/4 cup

chilled heavy whipping cream

2 tbsp

powdered sugar

3/8 tsp

gelatin

1 1/8 tsp

cold water

toasted coconut