Seems all I talk about on here lately is food. I’m guessing that it’s because I’m off work so I have extra time to cook up some delicious noms compared to normal. Anyway this is not only for all you coconut fans out there but also for those amongst us (like me) who still need a little gentle persuading.
Truth be told I fucking hate desiccated coconut but I don’t mind the “real” stuff which is what I’ve used in these and bloody hell they’re good. I haven’t even bothered telling anyone that they’re Vegan and well no one’s asked so shhhhh! *wink*
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup vegetable oil
- 1 cup coconut milk (I used the tinned stuff as I had some in the cupboard).
- 2/3 cup sugar
- 1 tsp vanilla extract
- 1 cup unsweetened shredded coconut
For the icing:
- 1/4 cup margarine at room temperature. (I used Vitalite but I had a tiny bit of Tofutti cream cheese to use up so I added this in too).
- 1/4 cup coconut milk (from the same tin as above)
- 1 tsp vanilla extract
- 2 cups icing sugar, sifted
- 1 cup unsweetened coconut
Preheat the oven to about 350 degrees F and line a twelve-muffin tin with paper cases and set aside. Sift together all of the dry ingredients and then add all of the wet ones and mix until everything is combined and then some. Fill each paper case to about two-thirds full and stick them in the oven for about 25 minutes. I did think I was starting to burn them as they browned but a quick prod with a skewer will confirm when the cakes are cooked. Remove from the muffin tin and place on a cooling rack.
Whilst the cakes were in the oven I made the frosting. To do so I added all of the wet ingredients together and slowly added all of the dry ones until I’d reached what I thought was perfect consistency and popped this into the fridge until my cakes had cooled down. Once they had I basically dolloped a good amount of frosting on each cake and smoothed with a palette knife.
I started a diet this week so I’ve had one which I thoroughly enjoyed and I’ve been brave and given the remaining 11 away otherwise I would have eaten them all. Seriously beautiful with a cup of tea.
It’s finally finished and just in the nick of time. Merry Christmas everyone.
I spent Saturday baking my now infamous “Boozy Christmas Cake”. After 4 hours of sitting in the oven and infusing my kitchen with delicious smells, it is now living in a Tupperware box and being fed shots of booze whenever it’s feeling a bit thirsty. It’ll probably continue to live like this until a week before Christmas when I’ll get some marzipan, apricot jam and icing to finish it off. I’m actually really proud of myself and my cake so far.
Make a wish…
I decided earlier this year that this Christmas I would be making my own Christmas Cake. This came about after I’d heard the legend of a Christmas Cake recipe that listed a whole bottle of Jack Daniels in it’s ingredients (I bloody love JD). Apparently the recipe is/was by Nigella Lawson but I’ve scoured all of her books and all over the internet and I can’t find any mention of it. Reluctantly I’ve gave up on the idea of a JD Christmas Cake but I did find this recipe by Delia Smith that I’m using instead. I started the pre-soaking stage yesterday and I do believe that once this cake is actually done and dusted, one slice will be guaranteed to give you a hangover the next day. So far the mixture smells like mulled wine. The only changes I’ve made to the recipe is that I added in some dates, sultanas and mixed spice to it (I already had them in and thought they should belong in this epic cake), I also wasn’t able to get my hands on any cherry brandy either so I’m substituting that with some Celtic Spirit Black Mountain (it’s apple and blackcurrant brandy). It’s really yummy and reminds me of Ribena and jam.
I made this the other day and is probably the best cake I’ve ever made that involves nuts (I don’t normally like nutty cakes). It’s really easy to make and everyone who’s had some has loved it.
* 225g self-raising flour
* ½ tsp ground cinnamon
* 175g softened butter
* 100g light muscovado sugar
* 3 tbsp clear honey
* 2 eggs , beaten
* 2 medium, ripe bananas
* 100g stoned dates
* 50g pack walnut pieces
1. Preheat the oven to 160C/Gas 3/fan oven 140C. Line the base and long sides of a 900g/2lb loaf tin with greaseproof paper, buttering the tin and paper.
2. Tip the flour, cinnamon, butter, sugar, 2 tablespoons of the honey and the eggs into a large mixing bowl. Mash the bananas and chop the dates (kitchen scissors are easiest for this) and add to the bowl. Beat the mixture for 2-3 minutes, using a wooden spoon.
3. Spoon into the prepared tin and level the top. Scatter the walnut pieces over. Bake for 1 hour, then lightly press the top – it will feel firm if cooked. If not, bake for a further 10 minutes.
4. Cool for 15 minutes, then lift out of the tin using the paper. When cold, drizzle the remaining honey over. Cut into thick slices.
It should be noted that I didn’t have any cinnamon (for once) so I substituted it with some nutmeg and some mixed spice which seemed to have done the job. I also added a splash of Morgan Spiced Rum to the mix (It would have been rude not too. ;P) and some pecan nuts to the top of the cake. All in all this was a winner and will definitley be getting made again at some point.