Three times the coconut = three times the flavor!
with a blond ganache made from caramelized white chocolate and coconut milk. I started out with dark chocolate, in the hope that the cake would taste like a Mounds bar, but its intensity overwhelmed the coconut. Milk chocolate didn't lighten things up as much as I'd wanted; its chocolaty presence still felt like a distraction. Plain white chocolate made the cake too sweet, butwhite chocolate did the trick.
With or without the ganache, the final touch is a shaggy coat of coconut flakes. You can leave them snowy-white and chewy if you prefer, but I'm all about that toasted flavor and crunch. Instead of toasting the coconut in a low oven, stirring frequently to ensure even browning, I take the lazy but arguably more artistic route by just tossing the whole tray in a 350°F oven until the edges are dark brown.
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