balance diet – naughty cake (boozy coconut-chocolate cake)

by hungryrabbit on January 10, 2014

Naughty Cake aka Coconut-Chocolate Cake

Happy New Year! I had my share of sweet holiday treats from Christmas and New Year’s Day celebrations, and I hope you did too.

As the clock struck midnight on New Year’s Eve, there seemed to a flood of people who awoke from a sugar coma after consuming their load of holiday goodies. They turned to diets, juice cleanses, and promises to spend more time at the gym—almost as if to punish themselves for having a good time.

Many folks, including M & I, like to eat healthy, so a bit of holiday celebration doesn’t send anyone into a panic. It’s all about balance and if you can do just that, there’s no harm in enjoying a muffin or a slice of cake.

Just last week, a fellow blogger brought up the issue. Right after Christmas, most of the posts were geared toward healthy living, so she worried that it would be inappropriate to post her muffin recipe. Many chimed in and suggested that she stick to her plan and post the recipe, regardless.

My $.02 about her conflict is that you can’t please the world or follow the masses if that’s not what’s in your heart. I’ll continue to post desserts that celebrate the sweetness in life, so here is naughty cake/boozy coconut chocolate cake. You’ve been good. You deserve it.

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Naughty Cake

yield one 6-cup bundt cake or 12-15 mini bundt cakes

Coconut Cake

Ingredients

1-1/4 cups, plus 2 tablespoons (7 ounces) unbleached all-purpose flour
1-1/2 treaspoons baking powder
1/4 teaspoon fine sea salt
1-1/3 cups (8 ounces) mini semi-sweet chocolate chips
6 tablespoons (canned) unsweetened coconut milk
1/2 teaspoons coconut extract
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
1/2 cup (about 1 ounce) unsweetened shredded coconut
1 cup (7 ounces) granulated sugar
2 extra-large eggs, room temperature
8 tablespoons (4 ounces/1 stick) unsalted butter, softened

Directions

1. Preheat oven to 350°F and adjust rack to middle position. Spray 6-cup bundt pan with cooking spray and dust with flour. Combine flour, baking powder, salt and chocolate chips in a medium bowl, set aside. Combine coconut milk and extracts in a separate bowl, set aside.

2.Process sugar and shredded coconut in a food processor until finely ground. Add butter and process until smooth. With the machine running, add eggs, one at a time; process until light in color. Transfer mixture into a large bowl.

3. Using a rubber spatula, fold in half of the flour mixture, add coconut milk mixture to combine. Fold in the rest of the flour mixture until just incorporated. Scrape batter into the prepared bundt pan and baked until a toothpick inserted in the center comes out clean, 35-45 minutes. (20-25 minutes for mini bundt cakes)

Rum Syrup

Ingredients

2 tablespoons (1 ounce) unsalted butter
2 tablespoons coconut oil
1/3 cup ( 2-3/8 ounces) granulated sugar
1/4 cup coconut rum

Directions

1. While cake is baking, melt butter and coconut oil  in a small saucepan. Stir in sugar and bring it to a boil. Immediately remove from stove and stir in rum. Set aside.

2. When cake is done, remove from oven and cool on wire rack for 10 minutes. Using a long wooden skewer, poke several deep holes all over the top of the cake. Slowly spoon some of the syrup over the cake. Let set for a few minutes and repeat until you use up all the glaze. It might seems soggy, but the cake will eventually absorb it all and leave a glossy surface.

3. Allow cake to cool completely in pan for at least 1 hour. Turn the cake out onto a greased cooling rack.

Chocolate Glaze

Ingredients

1 cup (4 ounces) confectioners’ sugar
1/4 cup (1 ounces) dutch-processed cocoa powder
1/4 teaspoon instant espresso powder
1/8 teaspoon fine sea salt
2 tablespoons boiling water
1-2 tablespoons of unsweetened shredded coconut, for garnish.

Directions

1. Combined sugar, cocoa, espresso and salt in a medium bowl. Whisk in boiling water until smooth and creamy. (Add more water, 1/4 teaspoon at a time, if glaze is too thick and vise versa with confectioners’ sugar.)

2. Spoon glaze over cake as desired and decorate with shredded coconut. You can serve it now or be good and wait for 24 hours to get an even tastier cake. (Store at room temperature for up to 5 days.)

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{ 10 comments… read them below or add one }

Dixya @ Food, Pleasure, and Health January 10, 2014 at 8:56 am

I am one of those person who tries to take new year as an opportunity to include more veggies, juice whatever but a slice of cake here and there is always welcome. Plus I have a blogger-friends like you to remind that it all okay :) I like how its spiked up too.

Barbara | Creative Culinary January 10, 2014 at 11:31 am

I saw her commentary and I was one who chimed in; I don’t make things according to what I think the masses want, I simply make things we love and I want to share. And even if I did one (ugh, I did not) the thought of sharing my ‘cleanse’ sounds a bit much anyhow!

I would MUCH rather see this cake. I made a cocktail over the holidays with similar ingredients Ken; they are just wonderful together and now I just want cake! Happy New Year!!

Coco in the Kitchen January 10, 2014 at 2:17 pm

I’m not ready to dive into rice cakes.
This is the type of cake I like.
And, in moderation, it’s actually healthy to be a li’l naughty.
Happy 2014!

Ala January 10, 2014 at 5:46 pm

I was writing and thinking about this issue on my blog just the other day–I’m glad you brought it up! I’m also glad you posted this, because I totally agree that everything in moderation is key, and that annual punish-and-reward routines really are more harmful than beneficial. Thanks for sharing–looks, well, boozy and awesome!

Katrina @ Warm Vanilla Sugar January 10, 2014 at 6:02 pm

Bah! This looks so good! Gotta love a good amount of booze with your cake!

Olivia January 11, 2014 at 4:11 pm

What a beautiful cake! I’m making my way to the grocery now to buy the ingredients to make it!

I do have a QUESTION: I’ve noticed that you specify ” canned” coconut milk in many of your recipes. I was wondering why? Would regular coconut milk be okay ( the kind in the refrigerator isle next to the milk and soy milk)? Or perhaps even almond milk or plain old whole milk?

Thanks!!!

hungryrabbit January 11, 2014 at 6:37 pm

Hi Olivia, thanks for visiting my blog. Canned coconut is not the same as coconut milk (beverage) in a carton. Canned unsweetened coconut milk is just coconut milk; on the other hand, coconut milk beverage has other substance added and is much more watery.

I had readers used the coconut milk in carton with OK results. Make sure you get the unsweetened one and keep an eye on the last 5-10 minutes of baking. Happy Baking -Ken

Olivia January 12, 2014 at 1:19 am

Thanks for the good advice ken! I’ll definitely make sure to buy the canned coconut milk!

El January 15, 2014 at 10:26 pm

No complaints from me. I love dessert and this looks fantastic!

Luv What You Do March 30, 2014 at 10:59 pm

Your recipes have my mouth watering!
This looks fantastic!

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