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.
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!