I think it’s officially spring, guys! I mean, except for the fact that it snowed the other day. Snowflakes big as snowballs. And today, I woke up to even more snow. I guess spring will wait a little longer here in Sweden. Hopefully not too long though as I can’t wait to get my hands on some rhubarb. I’m already fantasizing about all the yummy things I’ll be making with it.
On another note, how beautiful is this cake? I found this old cake pan and immediately, I imagined all the beautiful cakes I could use it for. I simply had to have it. I try to be a bit more concious with what I buy these days (and where I spend my energy as well) and only get things that I truly love or serve a purpose. Preferably second hand, vintage or hand made. I’ve come to realize that too much stuff clutters my mind, and diminishes my energy and inspiration. Quality over quantity.
Anyway, back to the cake. I imagined topping the cake with pretty, long candles. Beautiful handmade beeswax candles with multicolored wicks from OVO Things to the rescue! Seriously, decent candles are so hard to find here so I was beyond excited to find these. You can have a look at the Birthday candles HERE in case you’re interested!
Yields one cake, serves 8-10
You can make this cake with either shredded coconut or coconut chips that you grind in a food processor. I used the latter since I didn’t have shredded coconut at home. If you’re not a fan of coffee, you can use milk or water in place of it – but I highly recommend trying it with coffee! Note that this caramel sauce can sometimes get a little grainy after cooling, but it’s not noticable when you serve it with the cake.
- 150 g (about 1 1/4 stick) butter
- 80 g (a scant cup) shredded coconut
- 180 g (1 1/4 cup) all purpose flour
- 2 1/4 tsp. baking powder
- 1/4 tsp. salt
- 3 large eggs
- 280 g (1 1/4 cup) granulated sugar
- 1/4 tsp. vanilla powder
- 150 ml (2/3 cup) strong coffee
- 112 g (1/2 cup) granulated sugar
- 150 ml (2/3 cup) heavy cream
- 1 tsbp. butter
- 1 tbsp. light syrup (golden syrup/corn syrup would work too)
- 1/4 tsp. salt
- 1-2 tsp. cocoa powder
- Chocolate sprinkles, for topping
- Preheat oven to 175°C (350°F). Grease and flour a 6-7 cup (1 1/2 litre) bundt pan.
- Melt the butter and set aside to cool.
- In a medium bowl, mix together shredded coconut, flour, baking powder and salt. Set aside.
- Beat eggs, sugar and vanilla powder until light and fluffy, about 2-3 minutes. Add in the dry mixture and stir until smooth.
- Add in the melted butter and coffee and stir until completely smooth.
- Pour the batter into the prepared baking pan, smoothing the top with a spatula. Bake in the lower part of the oven for 55-65 minutes or until a cake tester comes out clean. Let the cake cool in the pan for 15 minutes, then invert onto a cooling rack to cool completely.
- Mix sugar, cream, butter, syrup and salt in a saucepan. Stir together and let come to a boil.
- Let mixture simmer for 20 minutes or until mixture thickens. Stir every now and then (but don’t stir too often, this can make it grainy). Sift in the cocoa powder and stir until completely smooth.
- Let cool for 10 minutes or so, then pour on top of the cake and sprinkle with chocolate sprinkles.
This is a sponsored post. All opinions are as always, my own! 🙂