Kladdkaka med kokostosca – Fudge brownies with tosca coconut

These fudgie brownies with tosca coconut topping is so good. Perfect cake for your tea time !

I N G R E D I E N T S

B R O W N I E S

  • 225gr butter
  • 3.5 dl granulated sugar
  • 2.25dl brown sugar
  • 1 tablespoon vanilla sugar
  • 4 large eggs
  • 3.5 dl flour
  • 1dl cocoa
  • a pinch of salt

C O C O N U T T O S C A

Kokostosca

  • 5.5dl coconut flakes (approx. 200 g)
  • 1 dl light syrup
  • 1.5 dl caster sugar
  • 75gr butter
  • 1.5 dl whipping cream
  • a pinch of salt

H O W T O P R E P A R E

  • Set the oven to 175 degrees (top and bottom heat). Line your springform pan (20 cm) with parchment paper.
  • Melt the butter for the cake in a saucepan. Let cool for a few minutes.
  • Mix all the ingredients for the cake in a bowl, including the butter, just until it comes together into a smooth batter.
  • Pour the batter into the mold and bake in the middle of the oven for 20 minutes. In the meantime, you can do Tosca.
  • Stir all the ingredients for the Tosca in a saucepan, heat over medium heat and stir constantly. When it has started to boil, let it do so for 5 minutes, stirring constantly until it gets a light golden brown color.
  • Click out Tosca on the scribble cake. Spread gently in an even layer and bake the cake in the middle of the oven for another 15 minutes.
  • Allow the draft cake to cool completely, at least 4 hours and preferably overnight, before serving.

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