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Addictive Chocolate Coconut Bars: Quick & Easy Recipe
Addictive Chocolate Coconut Bars
If you are true chocolate lovers, these bars are going to be a new love story for you!
It’s a layered dessert: a dense and indulgent chocolate base, topped with a rich layer of coconut, and so you don’t miss anything out — there’s also a soft chocolate cream frosting. This isn’t the
regular cream that hardens; it stays soft and delicious.
Now imagine that bite: Boom! What a burst of chocolate in your mouth. When I started slicing the cake and saw the beautiful layers, I simply fell in love. These bars are gorgeous — they impress everyone.
I’ll also tell you a little secret: it doesn’t take much effort. No eggs separating and no complicated
whipping. Mix everything together (in order!), pop it into the oven and it comes out perfect. (Yes, and they even freeze wonderfully. Make double the amount!)
These bars prove that you don’t need to overwork in order to satisfy yourselves. Beautiful layers and a rich chocolate and coconut flavor.
20×30 Pan
Ingredients:
Base layer:
80 ml heavy cream (1/3 cup)
80 g oil (1/3 cup)
150 g sugar (3/4 cup)
140 g flour (1 cup)
2 tablespoons cocoa
2 eggs L
Coconut layer:
80 ml heavy cream (1/4 cup)
200 ml sweetened milk
100 g coconut (1 cup)
1 teaspoon vanilla extract
1 egg L
Chocolate cream:
60 ml heavy cream (1/4 cup)
100 g powdered sugar
2 tablespoons cocoa powder
60 g very soft butter
Preparation:
1.) Preheat the oven to 180°C/356°F.
2.) Making the Base: Line a pan with parchment paper. Place all of the base ingredients in the mixer and whip for only about one minute. Transfer the mixture into the pan and flatten it out evenly. Pop it in the oven and bake for 10 minutes. Although the top layer looks done, the base itself isn’t.
3.) Making the Coconut Layer: Place all of the coconut layer ingredients in the mixer and whip for two minutes at medium speed. When the base comes out of the oven, wait for two short minutes and spread the coconut mixture evenly over the chocolate layer. Pop the cake in the oven again and bake for an another 20 minutes. The coconut layer turns lightly golden and stabilizes. Cool down.
4.) Making the Chocolate Cream Layer: Whip butter and powdered sugar for about a minute and a half. Add the rest of the cream ingredients and whip at low speed until a smooth cream. Place in the microwave for 10 short seconds, mix thoroughly and spread the cream evenly over the coconut layer.
5.) Freezing and Cutting: Cool the bars for several hours (so the cream stabilizes). It is highly
recommended to freeze them one hour before cutting — this ensures beautiful cubes come out!
6.) Bonus Tip: Cut off the less appealing edges (this is the tastiest part!) and call the children to “help” you eat them. 18 beautiful and perfect cubes come out.
