Ok first of all I have to say a huge apology for not posting anything in months! Being at school is even more hectic then I could have imagined and I rarely have time to just sit and take a deep breath let alone cook something delicious, photograph it and write up a whole post. But it was my birthday on Wednesday and I made an amazing cake (Yes, I made my own birthday cake… Some may call this sad others may see it as a fabulous afternoon of eating cake batter!). Nevertheless, here is the recipe and I would love to say, I’ll be posting more recipes soon but it all depends on the amount of time I may be able to muster together, again my apologies!
So one of my favorite flavor combinations ever is chocolate and coconut. It is just a glorious marriage of rich and creamy delight that I don’t see how anybody can reject it. I researched a bucket load of recipes and yes, wasted many hours drooling over Pinterests vast array of coconuty delights but finally chose this beauty of a cake and and invented a sumptuous frosting of my own.
The cake is not too sweet I would even admit that you could jack up the quantity to 3/4 cup if you have quite a sweet tooth but I personally adored it as is. The cake is light yet incredibly moist and the tangy cream cheese coconut frosting is out of this world, no universe! This amount of frosting is enough to sandwich in between the layers and to put a nice layer on top but I think it would be even more delicious with a snuggly layer around the sides as well!
Chocolate and Coconut Cake with Cream Cheese Coconut Frosting (Serves 4)
3/4 cup plain flour
1/3 cup cocoa powder
1/2 cup light brown sugar
1tsp baking soda
1/2tsp baking powder
1/2cup coconut milk
1/4cup coconut or vegetable oil
1tsp vanilla extract
1/2cup coffee, made with 1tsp instant coffee
Coconut Cream Cheese Frosting:
200g cream cheese, room temp
50g butter, softened
1/2 cup desiccated coconut, or to taste
- Preheat the oven to 180ºc/350ºf and grease and flour a 7inch round springform tin. You can also line the bottom with baking parchment if you want.
- Sieve the flour, sugar, cocoa powder, baking soda, baking powder and salt into a bowl.
- In another bowl, whisk together the coconut milk, coconut oil, egg and vanilla.
- Add the wet ingredients to the dry ingredients and whisk until just combined.
- Add the hot coffee and again whisk until combined, it will be quite runny.
- Pour the batter into the prepared tin and bake for 25-30 mins until a skewer inserted in the middle comes out with sticky crumbs on it.
- Let cool for 15mins in the tin then remove and let cool completely.
- Meanwhile whip up the frosting. Beat the butter and cream cheese in a bowl until smooth, add enough icing sugar to reach the desired consistency and taste (This requires a bit of frosting taste testing but I’m sure that won’t be a problem!). Add the desiccated coconut and stir through.
- Slice the cake in have horizontally with a sharp knife (and a steady hand!) then spread half the frosting on one layer, place the other layer over it and spread the remaining frosting over the top.
- Decorate with extra desiccated coconut and flaked chocolate.