In the giant cake-family, I ask my favorite favorite of snacks: a giant coconut Kinder Délice! However, to my dismay, it is not sold in England (and most countries actually) and even in France it is difficult to find my all time fave: the coconut KinderDélice. Therefore, there is no other way but to get back in the kitchen and make myself a giant Kinder Délice!
Even if you’ve never tried a real Kinder Délice in your life, please trust me on this, you won’t be disappointed! The names literally means delight, and that is exactly what this cake is about ;-)
Like the giant Twix I made earlier this year, I adapted the base and decided on a slightly denser texture (but equally soft!). But I can assure you, the wonderful chocolate-coconut flavours are the same, it tastes just like the crushed one I used to get out of my backpack when I was a kid ;-) And if by any chance you do not like coconut, you can always turn this into a regular giant Kinder Délice by skipping on the coconut!
Cook time: 40mn
Rest time in the fridge: 1h
Serves 10-12
- 225g butter
- 500g caster sugar
- 3 eggs
- 60g unsweetened cocoa powder
- 6g sea salt
- 330g double cream
- 360g flour
- 1 teaspoon baking powder
- 300g mascarpone
- 170g sweetened condensed milk
- 100g unsweetened desiccated oconut
- 200g dark chocolate (+15g to draw the lines)
- 300g Nutella (or other chocolate spread)
- 50g sunflower oil (or other neutral oil
- 25g unsweetened desiccated coconut
- Preheat oven to 180°C. Mix the butter, sugar and salt in the bowl of a stand mixer or with a electric hand mixer. Stir the egg (without stopping the mixer), then the flour sifted with the baking powder and cocoa, and finally the cream. Pour this batter into 2 rectangle cake tins (approximately 16x25cm) lined with baking paper.
- Bake for 40 minutes at 180°C. Let the cake cool before preparing the filling.
- In the bowl of a stand mixer or with a electric hand mixer, whip the mascarpone cheese and sweetened condensed milk. When the mix is fluffy, add the grated coconut.
- Remove the cakes from their tin. Lay one cake upside down on a cardboard of the same dimension of the tins, and spread all of the coconut filling on it. Place the second cake on top, facing up. Remove the excess of icing on the sides. Let set 1 hour in the refrigerator.
- Melt the chocolate in the microwave (500W) or in a double boiler. Add the Nutella and oil to the melted chocolate using a spatula. You should have a very liquid icing.
- Put 4 glasses of the same height on a large tray. Place the cake and cardboard on the glasses. Pour ⅔ of the incig in the center of the cake and spread this icing all over the cake and the sides using a spatula. Then pour the remaining icing in center and let it spread. Let set 1h at room temperature.
- Complete the giant Kinder by drawing arabesques with melted chocolate and creating a strip of desiccated coconut in the center of the cake.
- Keep the cake in the refrigerator and take it out 30 minutes before serving.
- If you want something even more decadent, prepare a syrup by bringing to a boil 100g sugar and 25cl water until the sugar is fully dissolved. Off the heat, add 2 tablespoons of rum. Soak the cakes with syrup (while they are still warm) in their tin using a brush until they can't absorb anymore. Let the cakes rest in their tin in the refrigerator for 1 hour.- And of course for those who do not like coconut or want to make a giant regular Kinder Délice, just omit the coconut in the mascarpone filling.
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