Tuesday, 21 June 2022

Chocolate Coconut Loaf Cake

Inspired by the vegan bounty chocolate bar, this cake is all things chocolate and coconut!

I know I'm super late to the party with the release of the vegan Bounty chocolate bar, but I've been waiting for the right time to make this cake as I wanted it to be enjoyed by the right people. I don't know how other food bloggers offload their extra recipes, but I hate waste so when I make something it's because I know there are people who will love to eat it. And unfortunately I don't know many people who are fond of the chocolate and coconut concoction would you believe. But it's okay, it wasn't wasted and those that did consume said cake, LOVED IT. Which is why you most definitely have to try making this. It's so so easy, and if you love a vegan Bounty chocolate bar then this cake is for you my friend. Admittedly, I thought the vegan Bounty was going to be exactly like a Bounty chocolate bar. But it's not really, its a chocolate bar with bits of coconut studded through unlike its flaky, crumbly rival. So yes, there's some work to be done but I'm full of gratitude that there is a Bounty I can eat - my next request is for miniature Bounty bars that I can eat in a Celebrations chocolate box at Christmas. Now wouldn't that be exciting. Anyway, the cake is amazing, you'll thank me later :)

If you love chocolate and coconut....

Check out my other recipes for more inspiration!


Recipe

Prep: 10 minutes
Cook: 40 minutes
Serves: 10

Ingredients

Cake
250g Self-raising flour
270g Coconut yoghurt - I used Alpro
80g Butter, melted
40g Cocoa powder
100g Caster sugar
50g Light brown sugar
1 tsp Bicarbonate of soda
1/2 tsp Baking powder
Pinch of salt
Icing
240g Coconut cream, chilled
100g Icing sugar
10g Cornflour
30g Desiccated coconut


Method

✿Preheat the oven to 180℃ and grease and line a 2lb loaf tin with baking paper.
In a large bowl, add the sugars and melted butter and whisk together. Then whisk in the coconut yoghurt till combines. 
In a separate bowl, sift together the flour, cocoa powder, baking powder, bicarb and salt. 
Then add the dry ingredients into the wet. Mix till combined then spoon the batter into the cake tin. 
Bake for about 40 minutes until a knife inserted comes out clean. 
✿Leave the cake to cool in the tin then remove.
Meanwhile make the icing. Add the coconut cream to a bowl then use an electric mixer to whisk till smooth. Add the icing sugar and cornflour and mix in but don't over mix. 
When the cake has cooled, spread the icing on top then sprinkle on the desiccated coconut. Serve straight away or keep covered in a container. Will last up to 5 days. Enjoy!

Christina 
xx
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