This cake is right on time. Right. On. Look at this lightly grated coconut: doesn’t it make you want to wallow in a bed of shredded snowflakes? That’s specific, I know. If you don’t have snow where you live right now, you can’t get it. We got a lot in Paris in the past few weeks, which happens basically once in a decade, so I’m a little snow-obsessed right now, if only for the fact that all my winter shoes are ruined, thank you very much. I need a pick me up.
And here comes the second reason why this cake is right on time: it will pick you up as good as any other chocolate-y delight, but without all the guilt. Can it really be true? Yes it can. It can and it will: this cake doesn’t take any butter or oil, only coconut milk. Which is so beachy that it makes my eyes shine with pina coladas. Or something. It truly is a wonder how you can achieve such moist, dense and tasty texture without the usual number 1 ingredient of baking. I’m not going to try and understand it, I’m just going to enjoy it for now. And for later.
_______________________________________________________________________
Chocolate coconut milk cake
Prep time: 15 minutes
Cooking time: 30 minutes
Serves 4 to 6
Ingredients:
- 1/2 cup coconut milk
- 3.5 oz 70% cocoa chocolate
- 1/2 cup flour
- 1/3 cup brown sugar (or half white half brown sugar)
- 2 eggs
- 1/3 cup cocoa powder
- 1 tbsp grated coconut
- 1/2 tsp baking powder
Directions:
1. Preheat oven to 350°F. Line an 8×6″ rectangular baking pan or dish with parchment paper.
2. Melt the chocolate and coconut milk in a heatproof bowl over a pan of boiling water, stirring regularly, until smooth.
3. In a medium bowl, mix the flour, sugar, baking powder and cocoa powder. Stir into the melted chocolate mixture. Stir in the eggs one by one. Pour into prepared dish, sprinkle with grated coconut and bake for 30 minutes. Let cool before slicing.
_______________________________________________________________________
My tips:
- If you want the taste of chocolate to stand out, just omit the grated coconut, or substitute sprinkles. The taste of coconut in the batter is very subtle so it won’t be in the way.
- The measurements make for a medium-small cake: double the amounts and bake in a bigger pan to get a “regular” size cake.
Source: Emilie and Lea’s Secrets.
OMG…I LOVE YOU!!!! Chocolate treats without the guilt!!! Can I use lite coconut milk? Or low fat regular milk with coconut extract?
Hi Lillian! I don’t think regular milk with coconut extract would work, it needs to have a thicker consistency; but I guess light coconut milk would work! Haven’t tried it though! Let me know how it goes.
Okay…thanks! I’ll let you know! =)