An interesting spongy texture, for an easy cake with grated coconut and coffee. Flavors are mixed but one don’t overcome the other. This changes from classic cakes and may surprise with few efforts.
I’ve been wanting to bake a cake using coffee for several weeks. After a few unsuccessful tries with a blend of coffee and Balleys (soon quit to finish the whole bottle at apéro French beloved appetizer pre-dinner drink moment), I decided to make an easy and quick to prepare cake.
On top of that, as last year, with the Chocolate Pears and Maltesers Charlotte, I wanted to offer a special cake for the second anniversary of the blog, My Parisian Kitchen’s “bloganniversary”. And I wanted it to be simple because French cuisine is not only about stared chefs, fancy and a nightmare to reproduce dishes, ingredients you won’t find or that would be too expensive in your country. French cuisine is also daily home cooking with a great attention to products and produces, accessible recipes and easy cooking basics that enable everyone to imagine new recipes from a clearly explained technique or tip.
My Parisian Kitchen’s second blog anniversary. 2 years! Time goes so fast!
Two years of recipes, culinary discoveries, opportunities to share with you all over the world and to meet with incredible food lovers. I haven’t shared these experiences in the blog category of My Parisian Kitchen but will try to be more reactive from now on. I’m so grateful that you are everyday more and more to visit the blog and follow the different pages on social medias. It just makes me want to offer more tasty French recipes, tips and information on French food and food related traditions.
So here is my 2 years (and a few weeks sorry I’m a bit late) blog anniversary cake.
Coffee and Coconut Cake, Chocolate Coating
- 3 eggs
- 80 gr grated coconut
- 180 gr flour
- 210 gr brown sugar
- 150 gr butter
- 150 ml coffee
- 1 pack baking powder 11gr
- 1 pinch salt
Optional Chocolate coating
- Black chocolate and a little bit of unsalted butter
- Start by preparing the coffee and let it cool down.
- While coffee cools down, prepare the dough. Beat the whole eggs with sugar.
- Add the sifted flour, baking powder, pinch of salt and grated coconut. Combine.
- Melt butter. Add it to the preparation with the coffee and mix again. The dough is ready.
- Bake for 50 minutes at 175 °C.
- If you want to add a chocolate coating, in a sauce pan over medium heat (or preferably a double boiler) melt dark chocolate and add a bit of butter.
- The butter gives the chocolate suppleness and helps to coat the cake. Pour on the cake when it has cooled down. If the cake is still warm, the chocolate coating won’t stick to the cake.