Chocolate Coconut Tart (Bounty Torta)
Author: Ciao Chow Linda
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.
Recipe by Ciao Chow Linda at https://ciaochowlinda.com/2018/10/chocolate-coconut-tart.html