So, I had some leftover coconut milk, and asked friends if they had a favourite recipe they like to use it in (cakes only, of course!). One suggestion was this decadent Coconut Chocolate cake. Using coconut milk instead of milk, and with a little added coconut for texture, it’s moist and dense and flavourful.
We made it as cupcakes, just because they’re so much quicker to bake, and much handier to freeze and get out for packed lunches. Whether as cake or cupcakes, I’m sure it all tastes the same!
Prep time: 15 minutes or less
Line 24 muffins tins with large patty pans.
Combine chocolate, butter, sugar and coconut milk in a heavy-based pan, stir over low heat until chocolate melts.
Sift dry ingredients into large bowl. Gradually pour in chocolate mixture and eggs, whisk gently until smooth.
Fill cupcake papers ¾ full and bake at 160°C for 25-30 minutes, or until a skewer comes out clean.
Leave to cool on a rack and then ice generously with the recipe outlined below.
This icing is a revelation! Discovered on Karen’s allergy-free cooking blog, this is her ‘almost Sugar-free icing’
- Blend all ingredients together in a food processor till it’s as smooth as you can get it (you want the dates to be chopped as finely as possible).
Pour into a small saucepan and place over very low heat. Stir constantly till chocolate is completely melted and the icing is completely smooth (it doesn’t take very long).
Place in a container in the fridge for at least an hour, then spread with a knife and sprinkle with extra desiccated coconut.