Coconut Brownie with Ice cream

Desiccated coconut added to the brownie batter, baked and served with hazelnut ice cream. This recipe is from FoodFood TV channel

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Coconut Brownie with Ice cream
Main Ingredients Desiccated Coconut, Castor Sugar
Cuisine Fusion
Course Desserts
Prep Time 0-5 minutes
Cook time 1-1.30 hour
Serve 4
Taste Sweet
Level of Cooking Moderate
Others Non Veg

Ingredients list for Coconut Brownie with Ice cream

  • 100 grams Desiccated Coconut
  • 4 Castor Sugar
  • 100 grams Cocoa powder
  • Butter 250 grams + for greasing
  • 500 grams Castor sugar
  • for dusting Refined flour (maida) 100 grams +
  • 1 teaspoon Baking powder
  • 4 Hazelnut ice cream sticks for serving


  1. Preheat oven to 180º C. Grease a cake tin with oil and dust with refined flour.
  2. Heat butter in a non-stick pan, add sugar and stir till both melt. Add cocoa powder and mix well. Switch off the heat and transfer into a bowl and cool down to room temperature.
  3. Break eggs in a bowl and beat with an electric beater till frothy.
  4. Add coconut to the chocolate mixture and mix well.
  5. Sieve refined flour and baking powder into the coconut-chocolate mixture and mix well. Add eggs and mix well.
  6. Pour this mixture into the cake tin. Place the tin in the preheated oven and bake for 45-50 minutes.
  7. Remove the brownie from the tin, cut into square pieces and arrange on a serving plate. Serve with hazelnut ice cream sticks.

Nutrition Info

Calories 3404
Carbohydrates 64.1
Protein 645.8
Fat 86.2
Other Fiber Vitamin B12- 3.6mcg