Monday, May 24, 2021

Moist Coconut Chocolate Cake

 Baked this for my eldest's birthday recently -- it was a hit!!

Made it into the shape of a huge doughnut as per the birthday boy's request


1/2 Cup Coconut Flour
1/4 Cup Low GI Brown Sugar
1/4 cup erythritol
1/2 Cup Cocoa Powder
1 tsp Baking Powder
1 tsp yeast 
1/2 tsp Salt
125g melted butter
8 B Eggs

Beat butter with sugar using Philips food processor (use the plastic blade).

Add the eggs.

Add in all the other ingredients.

The onsistency is like a gooey mousse. If the mixture is too thick add an egg. When too thin, add 1 tbsp coconut flour.

Pour the mixture into a round silicone cake mould. I place my cupcake moulds in the middle. Alternatively you can use a bundt cake mould.

Let it rest for 10 minutes. This helps the coconut flour to absorb the liquids.

Bake the cake into a preheated oven for 50-60 minutes or until toothpick inserted into the center comes out clean.

Cool the cake to room temperature.

Arrange KitKat bars around the cake.

Sprinkle desiccated coconuts (we don’t dust icing sugar!)

Happy 5th birthday Bing Boy!

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