It’s been a long time since I posted a Recipe of the Month bog post, but let’s correct that right now, shall we?
You might remember my Easy Pumpkin Sheet Cake recipe from a few years back. Well, I still bake that, in all sorts of variations, depending on the season. Last week, I tried it with coconut, and it tasted heavenly!
For the sheet cake:
2 mugs flour
1 mug sugar
2-3 table spoons vanilla extract
1 pack baking powder (10 grams)
half a teaspoon salt
5 table spoons oil
1 mug Coconut milk
Use the same mug (250 grams or more) all throughout baking!
Mix the flour, sugar, baking powder and salt in a bowl.
Break the eggs into the mug, add the 5 spoons of oil, mix, then pour the coconut milk over it to fill the mug. Gently stir, then add it to the rest of the ingredients in your bowl and mix well. Stir in the rest of the coconut milk. (You may need to add a bit more milk than just 1 mug, depends on the flour and sugar you’re using).
Bake in preheated oven for about 20-30 minutes on medium temperature (which depends a lot on your oven, it should be about 200-250 on an electric oven).
For the syrup:
150 grams butter
30 grams cocoa or dark chocolate
200 grams sugar
10 tablespoons milk
rum essence – optional
Heat up the butter over Bain-Marie, add in the cocoa, sugar and milk while stirring continuously. Keep stirring until everything is melted and the syrup is at a smooth consistency.
Once the sheet cake has cooled, cut off the edges, and cut the rest up into squares to your liking.
Take each square and roll it in the chocolate syrup, and then in coconut shavings to cover them evenly.
Bon appétit! ;)