Recipe of the day. Coconut milk mud cake

Coconut Milk Mud Cake<?XML:NAMESPACE PREFIX = “O” />

Makes one 9-inch cake


2/3 cup (150g) unsalted butter

2/3 cup (150ml) water

2/3 cup (65g) cocoa powder

½ tsp fine salt

1 ½ cups (300g) granulated sugar, divided

2 large eggs

¾ cup (175ml) coconut cream

1 tsp pure vanilla extract

1 ½ cups (215g) all-purpose flour

2 tsp baking powder

½ tsp baking soda

For the frosting:

1 ¼ cups (150g) icing sugar

3 tbsp. (18g) cocoa powder

½ cup (113g) unsalted butter, at room temperature

Hefty pinch of salt

4 tbsp. (60ml) coconut cream

1 ½ oz. (42g) unsweetened chocolate, melted and cooled

For topping:

1 oz. (about ¼ cup) sweetened flaked coconut, toasted

Preheat your oven to 325°F and a 9-inch round pan with parchment paper. In a small saucepan over medium-low heat, combine butter, water, cocoa, salt and 1 cup of sugar. Bring the mixture to a boil while whisking constantly until smooth and glossy. Remove from heat and pour mixture into a medium bowl. Set aside to cool for 10 minutes. Once cooled, whisk in remaining ½ cup of sugar followed by the eggs, coconut cream and vanilla extract until well combined. Combine flour with baking powder and baking soda in a bowl and then sift it over the chocolate mixture. Whisk it in gently just until the batter is smooth, but do not over-mix. Pour batter into prepared pan and bake for 40-50 minutes, until a toothpick inserted into the center comes out clean. Transfer pan to a wire rack and let cake cool for 20 minutes before inverting. To make the frosting, sift together icing sugar and cocoa powder in a bowl. Whisk to blend evenly and set aside. In a medium bowl, beat butter with salt for 20 seconds until creamy using an electric hand mixer on medium speed. Gradually beat in icing sugar mixture in three parts alternately with the coconut cream. Add the coconut milk a little at a time so that you do not break the emulsion. If you notice that the frosting begins to separate, its ok though because it will come back together once the chocolate is added. Add cooled, melted chocolate and beat on high speed until light, creamy and smooth. To decorate cake, dollop frosting on top and spread it out to the sides, swirling and swooshing it to make it look lovely. Sprinkle toasted coconut over top.

Author: Carol Anne

I am a woman in my mid 30's. I'm blind and I have dissociative identity disorder, I also have complex PTSD. I blog about my life with these disorders. I live in Ireland.

4 thoughts on “Recipe of the day. Coconut milk mud cake”

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s