Sunday, May 26, 2013

chocolate coconut milk cake.


I had a bit of coconut milk left (coconut cream, actually) and I really did not want it to go to waste, though cheap as it may be. I've been wanting to try a chocolate cake with coconut milk in it for the longest time, so it was the perfect opportunity to utilize the remaining half cup or so.

The words "chocolate cake" and "coconut milk" punched into google's search engine turned up a link to this recipe that has been made by quite a few other bloggers as well. There was a gentle warning that this cake doesn't really taste very strongly of coconut but I thought that since I was using coconut cream, the flavour might show up more. And also since I was using a higher-fat-containing ingredient, I experimented a little and took away the butter in the recipe.

The cake was plenty moist. I don't think I lost out by omitting the butter. The reviewers were right though- the coconut was hardly detectable in the baked cake. However, the smell of the cake was so unique, so delicious. There was a nutty scent to it. Although you can't explicitly taste the coconut in the cake, there is definitely an extra something to it, an undertone that sets this cake apart from purely chocolate cakes. I hate to say this but maybe this cake needs a bit of coconut extract to underscore the coconut flavour. Otherwise, it is just a chocolate cake, but a darn good one at that.


To accompany the cake, I whipped up a quick crusting buttercream. Or at least it was supposed to crust. When I sliced into the cake a few hours after frosting, I was disappointed to hear no light crackly sound of a thin shell of sugar giving way under the weight of a serrated knife. After all, I would have done without any frosting for the cake if not for wanting a texture contrast from a crusting buttercream. Perhaps it was the humidity, or perhaps it was because I didn't refrigerate the cake (and the buttercream piped onto it). This definitely needs some research into. Luckily, it's the kind of research I like. (More buttercream to come!)

P.S. If you want a coconut frosting to accompany you chocolate coconut milk cake, here is an excellent one that I highly recommend you try!

P.P.S Follow me on instagram!



Chocolate Coconut Milk Cake
adapted from here

2 ounces semisweet chocolate, finely chopped
3/4 cup unsweetened cocoa powder
3/4 cup boiling water
6 tbsp butter, melted (I replaced with water because I used coconut cream in place of coconut milk)
1 1/2 cups sugar
2 large eggs
1 cup coconut milk (I used coconut cream)
1 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
optional: 1/2 tsp coconut extract

Preheat oven to 350F. Prepare a 9 inch cake pan.

Combine the chocolate and cocoa powder in a bowl. Pour over the boiling water and let the mixture stand for 1 minute. Whisk until the mixture is homogenous. Set aside to cool.

Whisk the flour, baking soda, baking powder and salt together.

Beat the butter and sugar until combined. Add the eggs and beat until the mixture is pale and slightly thick. (If you're replacing the butter with water, whisk the eggs with the water until combined then dump in the sugar and whisk until the mixture is pale and slightly thick. Add in the coconut extract as this point if you're using.) Stream in the coconut cream and chocolate mixture and whisk until combined. Add the flour mixture and mix until just incorporated.

Pour the batter into the prepared pan and bake for 25 to 30 minutes or until an inserted skewer comes out with just a few moist crumbs attached. Cool cake completely before frosting.

24 comments :

  1. Looks so chocolatey and delicious!

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  2. Is there a substitute that could be used instead of the baking soda?

    Thank you!

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    Replies
    1. If you really have to, substitute the 1 tsp of baking soda with 1 tbsp of baking powder and omit the salt.

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    2. Can coconut oil replace the butter?

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  3. Umm.. When do you add the coconut cream?

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    Replies
    1. Sorry about that! I've amended the recipe:)

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    2. Cool, thanks. I made this and it's INCREDIBLE.

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  4. hello, when do I remove the cake from the tin - whilst still warm or .......

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    Replies
    1. You wait for it to cool down in the tin a bit, 10 to 15 minutes, then remove the cake:)

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  5. Thank you, this look very delicius.

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  6. Hello! Just wondering- is coconut cream the same thing as canned coconut milk?

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    Replies
    1. Coconut cream is the thicker liquid that is at the top when you open up a can of coconut milk:) It's not exactly the same.

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    2. Okay! So you pour off the liquidy part, then use the thicker part thats left? Thanks! :)

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    3. Yup! But you don't have to throw the coconut milk away, it can be used for other stuff too:)

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  7. The cake looks delicious and super chocolaty, just as I like it! Do you think it would turn out good if it was made with regular cow's milk? I would love to make it with coconut milk/cream but it isn't sold anywhere where I live.

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    Replies
    1. Sure you can! It'll still taste good but different:)

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  8. OMG i love this cake!! i have made it so many times i have even made cupcake versions and they are so good! Also i made this cake for my mums birthday but i changed it up a little, i added raspberry's into the cake and when i had applied the dark chocolate butter cream on top i put raspberry's and blueberry's all over the top and then sprinkled some coconut over it as well. It tasted so good!!!

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    Replies
    1. Hello! It's so great to know that you like it! Thanks for trying this recipe out ;)

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  9. Nice share, I’m really appreciate your post. Thanks.

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  10. 3 Studies PROVE How Coconut Oil Kills Waist Fat.

    The meaning of this is that you literally get rid of fat by consuming Coconut Fat (in addition to coconut milk, coconut cream and coconut oil).

    These 3 researches from big medical magazines are sure to turn the traditional nutrition world upside down!

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