In mixer with paddle mix water, oil, with cake mix on low speed for 2 minutes
Scrape the bowl and paddle then mix for 3 more minutes medium speed
Spread evenly to 7mm
Bake 325°F 10-12 minutes
Plant-based Ganache Method
Heat coconut milk and glucose to 65°C pour over chocolate and emulsify
Apply between cake layers
Chocolate Coating Method
Heat chocolate and cocoa butter to 45°C add oil and toasted coconut
Apply at 38-40°C
Assembly
Layer cake and ganache to desired height
Freeze and portion to desired size
Enrobe or dip with coating
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