ByAlyssa

Swedish Kladdkaka with Shredded Coconut Topping

This gooey, decadent chocolate brownie-lava Kladdkaka is a Swedish classic- this time made with a coconut twist! The coconut condensed milk topping makes this taste just like my favourite chocolate bar Bounty, and it’s an easy crowd pleasing dessert.

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INGREDIENTS

For the kladdkaka (the gooey cake)

  • Melted butter
    Swap: dairy-free butter or 80 ml neutral oil (flavor will be a touch lighter).
  • Sugar
  • Eggs
  • Cocoa powder (unsweetened)
    Tip: sift!
  • Vanilla + salt
  • Flour
    Gluten-free: use fine oat flour or a 1:1 GF blend.

For the shredded coconut topping

  • Condensed milk
  • Salt
  • Coconut flakes

INSTRUCTIONS

  1. Melt the butter in a pot. Leave to cool. In a bowl, whisk eggs and melted butter. Stir in sugar, cocoa powder, salt and vanilla.
  2. Add sifted flour, mix until combined.
  3. Transfer to a greased or lined pan and bake on the middle rack of the oven for at 175C for 15-18 minutes. The edges should be firm while the center is a little fudgy in the middle. Leave to cool for 20-30 minutes.
  4. Make the coconut topping by combining shredded coconut, condensed milk and salt. Spread evenly onto cooled cake with a spatula.
  5. Let cake rest in the fridge for at least 2 hours, or enjoy as it is!

RECIPE

Swedish Kladdkaka with Shredded Coconut Topping

This gooey, decadent chocolate brownie-lava Kladdkaka is a Swedish classic- this time made with a coconut twist! The coconut condensed milk topping makes this taste just like my favourite chocolate bar Bounty, and it’s an easy crowd pleasing dessert. 
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Prep Time 15 minutes
Resting time (recommended) 2 hours
Servings: 8 slices
Course: Dessert
Ingredients Method

Ingredients

For the kladdkaka

  • 150 g butter
  • 2 eggs
  • 200 g sugar
  • 40 g unsweetened cocoa powder
  • 130 g flour
  • 1/2 tsp salt
  • 1/2 vanilla extract

For the Coconut Cream Cheese Frosting

  • 200 g shredded coconut
  • 1 can condensed milk
  • 1/2 tsp salt

Instructions

  • Melt the butter in a pot. Leave to cool.
    In a bowl, whisk eggs and melted butter. Stir in sugar, cocoa powder, salt and vanilla. Add sifted flour, mix until combined.  
  • Transfer mix into a greased or lined pan. Bake on the middle rack of the oven at 175C for 15-18 minutes.
    The edges should be firm while the center is a little fudgy in the middle. Leave to cool for 20-30 minutes.
  • Make the coconut topping by combining shredded coconut, condensed milk and salt. Spread evenly onto cooled cake with a spatula. 
  • Let cake rest in the fridge for at least 2 hours, or enjoy as it is!

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