RECIPE :: chocolate and coconut cake
The cake derives a lot of its flavour and sweetness from the coconut milk but if you like your cakes to be very sweet then double the quantity of sugar in the frosting.
Ingredients
Cake
150g / 5½oz of flour,
2tsp of baking powder,
1tsp of bicarbonate of soda,
50g / 2oz of cocoa powder,
100g / 3½oz desiccated coconut,
100g / 3½oz of sugar,
100ml of sunflower oil.
200g / 7oz of creamed coconut,
400ml of water,
½ tsp of salt,
2tsp vanilla extract and
2tsp of apple cider vinegar.
Frosting
200g / 7oz of creamed coconut,
400ml of boiling water,
3tbsp of agar flakes,
50g / 2oz of sugar,
1½ tbsp of arrowroot,
3tbsp of soya milk and
1tsp of vanilla extract.
Method
| 1) |
Pre heat the oven to gas mark 4 / 180C / 350F. |
| 2) |
To make the cake; combine all the dry ingredients (except the salt and creamed coconut) into a large mixing bowl. |
| 3) |
Combine the wet ingredients, salt and creamed coconut until emulsified. |
| 4) |
Mix the dry and wet ingredients and put into 9” cake tray. Bake for 25 – 30 minutes or until when you place a knife into the centre of the cake it comes out clean. |
| 5) |
To make the frosting; put the creamed coconut and water into a saucepan and stir until fully dissolved. |
| 6) |
Place the agar flakes and sugar with the coconut mix and bring to the boil. Lower the heat and simmer for 10 minutes, stirring frequently. Make sure before you go any further that the agar flakes have been fully dissolved. |
| 7) |
Mix the arrowroot with the soya milk. Add this mixture to the coconut mixture and stir until it thickens slightly. Place the frosting into a container and put into the fridge for 45 minutes to set. |
| 8) |
After the 45 minutes take the frosting out of the fridge and stir again before putting it onto the cake. |
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