Igloocake asda 104419

Coconut chocolate truffle igloo cake

This rich no-bake fudge cake is covered in a festive marshmallow fluff and coconut coating

By , 27 November 2018

(15 votes)

Coconut chocolate truffle igloo cake

  • Cook: 1 Hour
    plus chilling

  • Serves: 23

Add to basket
Nutritional Info
Each 72g serving contains

  • Energy

    1304KJ

    312KCAL

    16%

  • Fat

    16.6g

    high

    24%

  • Saturates

    5.8g

    high

    29%

  • Sugars

    28.8g

    high

    32%

  • Salt

    0.53g

    med

    9%
of your reference intake.
Typical energy values per 100g: 1812kJ/433kcal.
Ingredients
  • 12 x Baker’s Selection Triple Chocolate Muffins
  • 400g tub Betty Crocker Chocolate Fudge Icing
  • ½ plain ring doughnut
  • 213g jar Marshmallow Fluff or 200g Asda Vanilla Flavour Frosting
  • 50g desiccated coconut
  • 3 x George Home Mini Sparklers, to decorate
Method

  • Crumble the chocolate muffins into a large bowl.

  • Microwave the chocolate fudge icing in its tub for 30 secs at 800W. Pour over the muffin crumbs.

  • Mix together to form a stiff, fudgy paste.

  • Line a 1L round bowl with 2 layers of clingfilm. Put the mixture into the lined bowl.

  • Pack it down firmly so the top is flat. Chill in the fridge for 1 hr or until set firm.

  • Turn the cake out onto a serving plate and peel away the clingfilm. Position the doughnut half against the base of the cake to create the igloo ‘door’.

  • Spread the cake and doughnut with a thick layer of the marshmallow fluff or vanilla frosting, taking it inside the doughnut hole and right down to the plate.

  • Scatter the coconut in a generous layer all over the top and sides of the igloo to cover the marshmallow. Press it around the base with a palette knife and sprinkle more on the plate.

  • To make the icing polar bear, find the instructions at ASDA.GL/polarbear.

  • Sit the bear next to the cake before serving. Light the sparklers at the table.