YOU'LL NEED:
- Spatulas
- Measuring Cups
- 9 x 5" Pan
- Mixing Bowls
- Electric Mixer
- Cutting Board
- Knife
- 1qt Sauce Pan
FOR COCONUT CAKE:
- 1 box of your favorite white cake mix
- Replace vegetable oil with coconut oil in the amount directed
- Use water and eggs as directed
- Flour for dusting the pan
FOR FROSTING AND TOPPINGS:
- 8oz Fannie May® Dark Chocolate Coco Balls
- 3 Fannie May® 70% Dark Chocolate with Sea Salt 3oz bars
- 9oz Whipping Cream
*Allergens - wheat, eggs, dairy, soy, coconut
FOR COCONUT CAKE:
- Prepare your favorite white cake mix, replacing vegetable oil with coconut oil.
- Prepare the rest according to instructions.
FOR FROSTING AND TOPPINGS:
- While the coconut cake is baking, finely chop the 3 Fannie May® 70% Dark Chocolate with Sea: Salt bars and place in a heat-proof bowl.
- Heat whipping cream on the stovetop in 1qt sauce pan until simmer bubbles appear around the edges.
- Turn off the heat and immediately pour the warm cream over the chocolate.
- Wait several minutes before stirring, then combine until smooth.
- Chill frosting in the fridge a minimum of 2 hours, or up to 2 days.
- Wait until coconut cake is fully cooled to apply frosting.
- Place the Fannie May® Dark Chocolate Coco Balls on top of the frosted cake in the pattern of your choice.