Ingredients
- 100 ml Water
- 200 g Dry Milk Powder
- 100 g Fine Shredded Unsweetened Coconut
- 150 g Cane Sugar
- 125 g Salted Butter
- 1 teaspoon Vanilla Extract
- 200 g Bittersweet Chocolate
- 100 g White Chocolate
- 300 g Sweetened Condensed Milk
- Coconut base
- 100 g Fine Shredded Unsweetened Coconut
- 200 g Dry Milk Powder
- 150 g Cane Sugar
- 125 g Salted Butter
- 1 tbs Vanilla Extract
- 100 ml Water
- Filling 1 - Dark Chocolate Fudge
- 200 g Bittersweet Chocolate
- 200 g Sweetened Condensed Milk
- Filling 2 - White Chocolate Fudge
- 100 g White Chocolate
- 100 g Sweetened Condensed Milk
- Make No Bake Coconut Dough
- In saucepan combine water, sugar and butter.
- Over high heat bring it to boil.
- Reduce heat to low and simmer until butter and sugar dissolve.
- Gradually add dry milk powder continuously stirring to avoid lumping. Keep stirring until well combined.
- Remove mixture from heat, add coconut into the mixture and stir it well until there are no lumps. Warm mixture consistency should be soft, like in video.
- Set mixture aside and let it cool at room temperature until it reaches semi soft consistency and it is easy to model.
If the mixture gets too soft and sticky, refrigerate it 30 minutes - 2 hours checking every 15 minutes, until it becomes easy to shape by kneeding.
- Make Filling 1 (Dark Chocolate Fudge)
- In microwaveable bowl put 200 g sweetened condensed milk.
- Break 200 gr dark chocolate into condensed milk.
- Microwave for 1 minute.
- Stir until smooth adding 15 seconds at a time back in the microwave if not smooth.
- Take mixture out and keep steering until fudge thickens to custard like consistency.
- Set fudge aside or in refrigerator until thick, but still semi-soft to spread.
- Make Filling 2 (White Chocolate Fudge)
- In microwaveable bowl put 100 g sweetened condensed milk.
- Break 100 gr white chocolate into condensed milk.
- Microwave mixture for 1 minute.
- Stir until smooth adding 15 seconds at a time back in the microwave if not smooth.
- Take mixture out and keep steering until fudge thickens to custard like consistency.
- Set fudge aside or in refrigerator to thicken.
- Make the cake
- Place approximately 24x11 inch sheet of aluminum foil on a table.
- Scoop coconut dough mixture out of the saucepan onto aluminum foil and shape it with hands into a thick rectangle.
- With rolling pin, roll the dough gradually in each direction to form approximately 1/4" thick, 12x8" rectangle.
- Spoon dark chocolate fudge along the longer side of the dough and spread it with spatula over the half of the dough.
- Spread white chocolate fudge over the dark chocolate fudge.
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Make the tight roll by lifting the corners along the longer side of foil and folding the dough over while applying the pressure over the foil (like in the video).
Lift the foil covering the cake and roll it forward until cake is rolled. - Put the cake onto clean foil and wrap it tight. You can also add a layer of cling wrap over aluminum foil to protect the taste and freshness of the cake and prevent it from absorbing flavors and smells from other food in fridge or freezer.
- Put the cake in refrigerator to set for at least 4 hours or until served.
Do not worry if dough turned out hard and crumbles like mine in photos. Coconut and butter are fatty and will shape under the rolling pin pressure.
Let's roll!
Don't worry if dough cracks while rolling. Applying the pressure over the foil will give cake the shape and fudge will glue the cracks together.
You can also freeze the roll and serve it later.
- Serving
- Cut chilled cake in 1/4 - 1/2 inch thick slices.
- Arrange cake on serving plate and keep it in fridge until served.
To avoid crumbling cut the cake while still cold right after removing from fridge. If cake was frozen let it sit at room temperature around 30 minutes before cutting.
Store the extras in the plastic container and freeze it to enjoy later. Wrap container in a plastic wrap to keep freshness and protect the cake from absorbing flavors and aromas of other food in freezer.
While coconut base is cooling make dark and white chocolate fillings.
And finally it is time to reward yourself for all the hard work with the slice of this mouth melting masterpiece you've just created!
