Cake2Share Coconut
Cake2Share Coconut — a Dawn Foods recipe in 4 components. Uses Dawn Foods Flavouring Compounds, Coconut – 1 kg and Dawn Foods Flavouring Compounds, Cocoa – 2.5 kg.
- mixing time
- 3 min
- mixing speed
- medium
- baking temperature (deck oven)
- 180 °C
- baking temperature (rotary oven)
- 160 °C
- baking time
- 35 min
- coating temperature
- 40 °C
Ingredients
Cake Bars Plain
| Ingredient | Quantity |
|---|---|
| Dawn Creme Cake Mix Plain | 870 g |
| Whole eggs | 300 g |
| Vegetable oil | 260 g |
| Water | 220 g |
| Dawn Foods Flavouring Compounds, Coconut – 1 kgDawn Coconut Compound | 70 g |
| Royal Steensma Candied Peel 3x3 | 100 g |
Cake Bars Cocoa
| Ingredient | Quantity |
|---|---|
| Dawn Creme Cake Mix Plain | 450 g |
| Whole eggs | 150 g |
| Vegetable oil | 140 g |
| Water | 110 g |
| Dawn Foods Flavouring Compounds, Cocoa – 2.5 kgDawn Cocoa Compound | 85 g |
Finish
| Ingredient | Quantity |
|---|---|
| Delicream Coconut | 1190 g |
Coating
| Ingredient | Quantity |
|---|---|
| Royal Steensma Souplesse Neutral | 1020 g |
Method
Cake Bars: Make 2 batters, Plain and Cocoa. Mix all raw materials (except the Candied Peel 3x3) at medium speed for 3 minutes with a paddle. Add the Candied Peel 3x3 last and mix it in.
Cake Bars: Deposit the plain batter onto paper in a 60 x 20 cm baking tray and spread smooth. Spread the chocolate batter over it and marble roughly with a spatula. Bake in a deck oven at 180°C (rotary oven 160°C) for 35 minutes.
Cake Bars: After cooling, cut into strips 3.5 cm wide.
- Finish
Pipe the Coconut filling in a zigzag onto the Cake Bars (70 g each) and place in the refrigerator.
- Coating
Pour melted Souplesse Neutral (about 40°C, 60 g each) over the Cake Bars. Finish with green-coloured desiccated coconut and coconut flakes.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.