- Prep time 1 hour
- Total time 6 hours
- Portion size 18 servings
Preheat oven to 350°F. Line two 13- x 9-inch cake pans with enough parchment paper to leave overhang on all sides; set aside. In bowl, combine graham cracker crumbs, coconut, ground almonds, cocoa powder, sugar and salt. Stir in butter, coconut milk and chocolate. Pour batter into one of the reserved cake pans, smoothing top. Bake until tester inserted in centre comes out clean, about 20 minutes. Let cool on rack. (Make-ahead: Can be refrigerated for up to 4 days or stored in airtight container and frozen for up to 2 months.)
Meanwhile, in large bowl, using electric mixer on medium speed, beat butter and sugar until fluffy. Beat in oil and vanilla; set aside. In separate bowl, combine flour, baking powder, baking soda and salt; stir into reserved butter mixture alternately with coconut milk. Mix in shredded coconut. Spread batter evenly in remaining prepared cake pan. Bake until tester inserted in centre comes out clean, 22 to 25 minutes. Let cool completely on rack; refrigerate until ready to use.
In saucepan, whisk together cream, coconut milk, custard powder, sugar and vanilla; cook over medium heat, whisking, until thickened, 10 to 12 minutes. Strain through fine sieve placed over bowl. Cover surface directly with plastic wrap and refrigerate for at least 2 hours or up to overnight.
Meanwhile, place chocolate and butter in heatproof bowl. In small saucepan, bring cream to boil; pour over chocolate mixture. Let stand for 2 minutes; whisk until smooth and shiny. Refrigerate just until ganache is thickened, about 45 minutes.
Gently remove Brownie from pan and transfer to cutting board; cut into two 9- x 5-inch rectangles (reserve scraps for another use). Repeat with Coconut Cake. Using electric mixer on medium speed, beat Coconut Cream until smooth. On serving dish, place 1 Brownie rectangle. Spread with one-third of the Coconut Cream, then top with 1 rectangle of Coconut Cake. Spread another third of the Coconut Cream over top and place remaining rectangle of Brownie on top. Spread last third of Coconut Cream, then top with Coconut Cake. Refrigerate until cream is firm, about 1 hour.
Using electric mixer on medium speed, beat Ganache until stiff peaks form, about 4 minutes. Frost top of cake only. Sprinkle with pecans and toasted coconut.
Test Kitchen Tip: Custard powder helps to set custard, puddings and fillings. It's available in the baking section of most grocery stores.
Nutritional facts PER SERVING: about
- Iron 2.4 mg
- Fibre 3 g
- Sodium 300 mg
- Sugars 31 g
- Protein 5 g
- Calories 550
- Total fat 38 g
- Cholesterol 75 mg
- Saturated fat 25 g
- Total carbohydrate 47 g