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Chocolate Coconut Tart

Whenever I’m in Italy and the mood for gelato strikes (ok, let’s get real – when doesn’t the mood for gelato strike?), I’m likely to get a flavor that’s called “Bounty” – ¬†coconut ice cream punctuated with small chocolate bits. It’s named for the eponymous candy bar available there, but here in the states, there is a similar candy bar called “Mounds.”

A few years ago I ate a slice of cake in Bellagio that had the same flavor profile, and I was determined to duplicate it at home.

I finally got around to it recently, and while I’m not sure it’s exactly the same, it’s really, really good, especially if you’re a dark chocolate and coconut lover, as I am.

I made two of the cakes, one half the size of the original one, since I was serving the larger one to my Italian chit-chat group and wanted a second, small one to serve guests after dinner the following night. A bit of gold leaf on top makes a nice decoration, but so would a simple dollop of whipped cream.

If you’re making just one tart according to the recipe below, the coconut layer will be thicker than in the photos above, since I made 1 1/2 times the amount of the chocolate cake part, but I spread the coconut quantity over the two cakes (the larger and the smaller version.) I hope that makes sense to you. If you’re still confused, send me an email and I’ll try to explain it better.

Just a word of caution – the chocolate ganache will not stay this glossy if you refrigerate the cake. So if you want to serve it with that sheen but want to make the cake ahead of time — just make the cake without the ganache and place it in the refrigerator (still in the springform pan), then a few hours before you want to serve it, remove from the refrigerator and top it with the ganache while in the springform pan. Let it sit for 5-10 minutes for the ganache to solidify, then release the side of the springform pan. Don’t refrigerate it again or you’ll lose the sheen.

Enjoy! It’s almost like eating a chocolate covered, coconut-cream Easter egg.

Chocolate Coconut Tart (Bounty Torta)
 
Author:
Recipe type: dessert
 
A rich, brownie-like cake, with a coconut layer and a topping of chocolate ganache.
Ingredients
  • FOR THE CHOCOLATE CAKE LAYER:
  • ½ cup unsalted butter melted.
  • ¾ cup white sugar.
  • 2 eggs lightly beaten.
  • ½ tsp. vanilla extract
  • 2 Tablespoons espresso coffee
  • ⅓ cup unsweetened cocoa powder.
  • ½ cup flour.
  • ¼ teaspoon salt.
  • ¼ teaspoon baking powder.
  • FOR THE COCONUT LAYER:
  • 12 oz sweetened condensed milk (I think the can was closer to 14 ounces)
  • 2½ cups unsweetened coconut flakes
  • FOR THE CHOCOLATE GANACHE:
  • ½ cup whipping cream
  • 4 oz semisweet chocolate
Instructions
  1. FOR THE CHOCOLATE CAKE LAYER:
  2. Mix sugar and melted butter, with a wooden spoon. Add the rest of the ingredients and mix well. Pour into a greased 9 inch springform pan and bake for 25 minutes at 350 degrees.
  3. FOR THE COCONUT LAYER:
  4. Put the coconut in a food processor and shred into small bits.
  5. Add the condensed milk and combine.
  6. When cake is cooled, spread coconut layer on top.
  7. It will be very dense.
  8. FOR THE CHOCOLATE GANACHE:
  9. Heat cream and remove from heat.
  10. Add chocolate.
  11. Let sit for a few minutes then stir to blend.
  12. Pour chocolate over coconut layer a couple of hours before you serve it and leave it out at room temperature in order to keep the chocolate glossy.
  13. You can refrigerate it if you want, but it will lose some of its gloss.
  14. Remove the ring from the springform pan, and serve.
 

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