Coconut cake and chocolate brownie swirl traybake 

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Feeling a bit rubbish. Had a dental surgery the other day and a swollen and sore face meant I wasn’t going to go to uni today, for everyone else’s sake moreso than mine really!

So obviously that meant a baking day. I made an actual mountain of these traybakes, and a carrot cake (coming soon).

But the traybakes… They were just made with whatever ingredients I had in the cupboard. But they actually  turned out so well! (note the tone of surprise).

The coconut cake was sweet light and fluffy, with a subtle hint of coconut, while the brownie swirl was more dense and moist and darkly chocolatey. The top was maybe the best bit though, crunchy and crackly.

So without further ado;

Coconut and brownie swirl traybake

Ingredients
-7 tablespoons of vegetable oil (slightly less 1/2 cup)
-1 and 1/2 cups soft sugar (e.g. caster, soft brown, whatever you’ve got)
-1/2 cup course sugar (e.g demerera or granulated, for that crunchy top)
-1 cup and 3 heaped tbsp full-fat coconut milk (the canned kind, called coconut cream in some countries)
-2 large eggs
-2 cups flour
-3 heaped tbsp cocoa powder
-1/2 tsp salt
-1 tsp baking powder
Optional extras= adding a couple of tbsp of Malibu to the cake mix along with the other wet ingredients would ramp up the coconut flavour. Also a sprinkling of course sea salt prior to baking would give these an adult edge.

Method

1. Prepare a traybake tin by greasing and lining with baking paper (or not if you’re like me and like eating the bits that get stuck to the bottom of the tin). Preheat the oven to 150C fan, of 170C non fan.
2. Place vegetable oil, sugar, 1 cup of the coconut milk and eggs in a bowl and mix until smooth. For the coconut milk use the solid stuff at the top of the can and whisk into the batter to get all the lumps out.
3. Mix in the flour, salt and baking powder to get quite a runny batter.
4. Pour a little over half this batter into the prepared traybake tin. Into the rest of the batter mix the 3 heaped tbsp of coconut milk until smooth, then add the cocoa powder.
5. Blob the chocolate batter onto the coconut batter in tablespoons, then swirl gently through using a toothpick or a small knife.
5. Pop in the oven and bake for approximately 35 minutes or until a skewer inserted in the centre comes out clean. Let them cool completely before cutting if you have the patience. Devour (not optional).

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