Monday, 15 February 2016

coconut, rum & orange cake with a coconut chocolate ganache icing

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coconut, rum & orange cake with a coconut chocolate ganache icing


coconut, rum & orange cake with a coconut chocolate ganache icing


Definitely one for the coconut fans out there. A homage to one of my favourite childhood chocolate treats the Bounty bar sweet desiccated coconut covered in milk or dark chocolate. My recipe makes a delicious moist cake, packed with desiccated coconut and coconut milk, and lightly flavoured with a splash of rum, zesty orange and grated nutmeg. Topped with a rich chocolate coconut ganache icing. Perfect for afternoon tea but definitely posh enough for a birthday or celebration cake too. 

preparation time: less than 30 minutes
cooking time: 30-40 minutes (depending on the size of cake tin used) 

ingredients

2 cups coconut milk
2 cups caster sugar
1 3/4 cup plain flour
3/4 cup desiccated coconut
2 eggs
1/2 cup vegetable oil
2 tsp bicarbonate of soda/baking soda
3 tbsp dark rum*
zest and juice of 1 orange
1 tsp grated nutmeg
1/2 tsp salt

for the icing:

1/2 cup desiccated coconut
1 cup coconut milk
150g dark chocolate (I used 60% cocoa)
2 tbsp rum*

to garnish: 


2-3 tbsp desiccated coconut


method: 


preheat the oven to gas 4/180C. Grease/line a 13 inch cake tin or 2 round 9 inch cake tines


add the coconut, coconut milk, sugar, zest and juice of orange, rum, eggs and oil to a bowl and whisk for a few minutes. Leave to stand for about 10 minutes to allow the desiccated coconut to absorb some of the liquid.


in a separate bowl sieve in the flour, baking soda, salt and nutmeg before pouring in the liquid coconut mixture. Stir well and pour into the prepared baking tin. 


while the cake is baking make the coconut, chocolate ganache icing. Heat the coconut milk until just before boiling point. Take off the heat and break in the chocolate. Stir until melted in and glossy, then stir in the rum (if using) followed by the desiccated coconut. Leave to cool completely before using. 


the cake is ready when an inserted skewer comes out clean and the cake is lightly golden and risen. 


leave to cool for a few minutes in the tin before turning out and leaving to cool completely on a wire rack. 


cover with the chocolate coconut ganache icing when the cake is completely cold. 


cooks hints and tips:


* you can leave the rum out if you don't want to use it - it still makes a delicious coconutty cake. You can replace with vanilla extract or rum flavouring. 


this cake can be dairy free if you check the dairy content on the chocolate you use. 



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coconut, rum & orange cake with a coconut chocolate ganache icing



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2 comments:

  1. This looks fab and sounds like it tastes amazing!! Love the idea of adding rum...don't remember that being in the last bounty bar I ate, but would make a fab addition...! Eb x

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    Replies
    1. thanks so much, and I agree a bit more adult bounty bar flavour with the rum. But rum and coconut are perfect together :)

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