I didn’t even know such a cake was even around until I was Rev Run’s Sunday Lunch and Justine Simmons was making this cake for dessert.

It looked so delicious and she made it seem so easy to make which I knew I just had to try it and boy oh boy did I.

Ingredients:

• 2 x round chocolate cake.
• 1 x can condense milk.
• 4 x egg yolks.
• 113g x margarine.
• 2 x cups desiccated coconut… but if you love coconut you can use more.
• 2 x tsp vanilla essence.
• 1 x cup pecan nuts roughly chopped.
• A cup of ganache for decorative purposes.
• Blanched almonds also for decorative purposes.

Method:

• Prepare the chocolate cake and allow to cool.
• In a sauce pan, whisk together the eggs and the condense milk.

• Add the margarine and cook over a medium heat until the mixture becomes thick.
• Stir it while it cooks, otherwise it will burn and stick to the bottom of the pot.
• Remove from the stove top and add the coconut, vanilla essence and pecan nuts.
• Pour into a bowl and allow to cool.
• To put this cake together, place the first layer of the cake onto a plate.

• Evenly spread the filling over the layer.
• Place the second layer of cake ontop of the filling.
• Spread the remaining filling over the top of the cake.

• Pour the ganache over the top , using a off set spatula spread all over the top of the cake and allow some to drip over the sides.
• Sprinkled chopped up blanched almonds over the top.