Recipe Coconut caramel mud cake with Easter egg filling : Easy, Special and Delicious

Recipe Coconut caramel mud cake with Easter egg filling : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Coconut caramel mud cake with Easter egg filling. This Recipe Coconut caramel mud cake with Easter egg filling : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Coconut caramel mud cake with Easter egg filling was necessary 1h 30m, cook 1h 50m and serving 16. Attention: allergies . Without having to wait long, let's just check the Recipe Coconut caramel mud cake with Easter egg filling

Celebrate Easter with this amazing coconut caramel mud cake topped with oozy Easter eggs.

Coconut caramel mud cake with Easter egg filling


17 Ingredients












  • 325g butter, chopped










  • 2 x 180g blocks white chocolate, chopped










  • 250g packet CSR Coconut Sugar










  • 1/2 cup caster sugar










  • 1 cup coconut milk










  • 1 1/2 cups plain flour










  • 1/2 cup self-raising flour










  • 3 eggs, lightly beaten










  • 2 x 125g packets Caramello Easter eggs, to decorate










  • Icing sugar, for dusting


  • Filling










  • 1 1/2 x 180g blocks white chocolate, chopped










  • 1/4 cup thickened cream










  • 1/4 cup coconut milk










  • 125g packet Caramello Easter eggs, roughly chopped


  • Coconut topping










  • 250g mascarpone










  • 1/2 cup thickened cream










  • 1/4 cup coconut milk









  • Select all ingredients










6 Method Steps








  • Step 1


    Place butter, white chocolate, coconut sugar, caster sugar and coconut milk in a large saucepan over medium heat. Cook, stirring occasionally, for 6 to 8 minutes or until chocolate is melted and mixture is smooth. Set aside for 30 minutes to cool.


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    How to: coconut cream

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    How to make coconut cream from coconut milk, make sweetened coconut cream or coconut milk ice cubes.









  • Step 2


    Preheat oven to 150°C/130°C fan-forced. Grease 2 x 6cm-deep, 20cm round cake pans. Line bases and sides with 3 layers of baking paper.







  • Step 3


    Whisk flours and egg into chocolate mixture. Divide mixture evenly among prepared pans. Bake for 1 hour 40 minutes or until top is firm to touch and a skewer inserted in the centre of cakes comes out with moist crumbs clinging. Cool in pans.







  • Step 4


    Make Filling Place chocolate, cream and coconut milk in a microwave-safe bowl. Microwave on HIGH (100%), stirring with a metal spoon every 30 seconds, for 1 to 2 minutes or until melted and smooth. Refrigerate for 1 hour or until thick and spreadable.







  • Step 5


    Make Coconut Topping Using an electric mixer, beat mascarpone, cream and coconut milk together in a medium bowl until just-firm peaks form.







  • Step 6


    Place 1 cake on a plate. Top with filling and chopped Easter eggs. Top with remaining cake and coconut topping. Chop ½ the Easter eggs. Decorate with Easter eggs and dust with icing sugar. Serve.



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