Monday, May 19, 2014
Coconut Macaroon Cake
The only problem? Mr Minx hates the texture of grated coconut. He says it's like eating plastic shavings. He does like the flavor of coconut, however, so he said he'd force himself to eat it if he had to. Now that's a good husband.
The way the recipe read, it seemed like it would be a coconut-flavored cake layer topped with a layer of macaroon. I figured he could just cut off the top and eat the bottom. Alas, the macaroon layer was heavy and sunk down into the batter, which, containing leavening, rose up and around the shredded coconut. So while there were cake-y bits within the cake, the shredded coconut pretty much permeated everything.
Here's the cake recipe, from the Martha Stewart web site.
I didn't have heavy cream on hand to make her recommended chocolate sauce. I wanted something runnier anyway, that could be made well in advance and didn't need heating to loosen up before drizzling. I found David Leibovitz' recipe online and added some sour cream and vanilla, just because I felt it needed more flavor.
Chocolate Sauce (adapted from David Leibovitz)
1 cup water
1/2 cup sugar
1/2 cup light corn syrup
3/4 cup unsweetened cocoa powder (preferably Dutch-processed)
2 ounces semisweet chocolate chips
2 teaspoons vanilla
2 tablespoons sour cream
Whisk together the water, sugar, corn syrup, and cocoa in a medium saucepan. Bring to a boil over medium heat. Once it starts to simmer, remove from heat and stir in the chocolate chips until melted. Whisk in the vanilla and sour cream and allow sauce to cool to room temperature. Pour into a squeeze bottle and refrigerate until ready to serve.
Drizzle over cake. Or squeeze directly into your mouth--I won't tell.
Posted on Minxeats.com.