Chocolate? Yes! Coconut? Yes! In a cake? Yes!! This recipe for Chocolate & Coconut Cake in Sainsburys Magazine caught my eye.
It is a chocolate cake batter, but with coconut milk, plenty of desiccated coconut, and ground almonds which really work well and give it a lovely texture. The method is standard – cream butter and sugar, add eggs, fold in dry ingredients.
The resultant batter was quite stiff but I put it in the baking dish and into the oven. The recipe suggested to bake for 35 to 40 minutes. At 35 minutes I checked the cake but it was still wobbling, nowhere near done! I added 10 minutes to the time and checked again, inserting a skewer into the cake, but it was not cooked through, I left it in for another 10 minutes and finally, it was cooked. Unfortunately the top was quite cracked – I think this is either an oven temperature issue, or too much sugar? In any event, ingredient-wise I had followed the recipe exactly. You can see the flecks of coconut in the cake.
I left it to cool for 15 minutes before turning out to cool completely.
Cracks?? What cracks?!! Yes, I turned it upside down (crafty move).
Once the cake was cooled I set to work on the fudge topping. With ingredients of chocolate, butter, cocoa powder and icing sugar, it seemed it would be a fudgy buttercream style icing. Once it was all mixed the recipe said “…pour over the cake…”
Pour???? Something has gone wrong….
This was more like chocolate cement…I felt like giving up. I added a bit of milk as the recipe suggested but this didn’t help significantly. I had no more chocolate, so the option of making a second batch of fudge icing was out of the question. Out of desperation I mixed up a small batch of chocolate buttercream, using the cocoa powder and mixed this with the stodgy mess I had created. It was marginally better. I was determined to somehow ice the cake and take photos. I spread the icing on the cake, but the texture was awful. My guess is the chocolate had split, which would explain the “graininess”. Not to be outdone, I remembered I had some edible glitter. Let’s be honest, there is not much that cannot be improved by a little glitter!! And so I sprayed the surface with gold glitter.
And, so, there we have it. The glittery chocolate and coconut cake. The taste test? The cake is good, nice flavour and texture. The icing? No. It is perfectly edible, but it is not what it should have been (though I suspect this is not the recipe’s fault, but rather my own). I’m disappointed about that. Would I make it again? No, there are too many other options which I prefer.
Wherever you are, whatever you are doing, I wish you a peaceful weekend 🙂