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Creamy Coconut Fudge Filling

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Ingredients
  

  • Creamy Coconut Fudge Filling
  • 395 g sweetened condensed milk 1 can / about 1¼ cups
  • 400 g table cream or thick heavy cream about 1⅔ cups
  • 100 g finely shredded coconut about 1¼ cups
  • 20 g unsalted butter 1½ tbsp
  • Chocolate Cake
  • 3 large eggs
  • 180 g granulated sugar ¾ cup + 2 tbsp
  • 120 ml neutral oil ½ cup
  • 240 ml whole milk 1 cup
  • 45 g unsweetened cocoa powder about ½ cup
  • 250 g all-purpose flour 2 cups
  • 12 g baking powder 1 tbsp
  • 1 tsp vanilla extract

Instructions
 

  • Instructions
  • Make the coconut filling. Add the condensed milk, cream, shredded coconut and butter to a saucepan. Cook over medium-low heat, stirring continuously, until thick and creamy and the mixture begins to pull slightly away from the bottom of the pan. Don’t cook it until very firm. Remove from the heat and leave to cool.
  • Preheat the oven to 340°F / 170°C. Grease and line a deep 6 × 6-inch (15 × 15 cm) square pan with parchment paper.
  • Make the chocolate batter. Whisk the eggs, vanilla, and sugar together until well combined and slightly lighter. Add the oil and milk and whisk again.
  • Add the dry ingredients. Sift in the cocoa powder and mix until smooth. Add the flour and mix just until combined. Finally, gently mix in the baking powder. Don’t overmix.
  • Assemble the stuffed cake. Pour approximately half of the chocolate batter into the prepared pan. Spoon the cooled coconut filling into the center, keeping it slightly away from the edges of the pan.
  • Cover the filling with the remaining chocolate batter, making sure the coconut center is completely hidden.
  • Bake for approximately 45–60 minutes. Insert a skewer into the chocolate cake portion beside the coconut filling. It should come out without wet batter; a few moist crumbs are fine. If the top browns too quickly, loosely cover with foil.
  • Cool the cake in the pan before carefully removing it.