Monday, 12 October 2015

Coconut Bar Cake



I recently received a subscription to Olive Magazine from Magazines.co.uk. I've bought the magazine a couple of times in the past and always found the recipes to be very drool worthy! I was so pleased to get a year's subscription to it and it will certainly cause my 'to bake' list to expand. I've already made Vegetarian Stuffed Peppers from a previous issue which was featured on magazine.co.uk's blog. I highly recommend it if you're looking for a healthy meal that's also really delicious.


I decided to make the Coconut Bar Cake from October's issue as I absolutely love coconut and I really wanted to try out this recipe and see what it tasted like. I also had some of the ingredients already in the cupboard so I thought it was a perfect way to use them up.


I started by mashing 100ml coconut oil with 100g golden caster sugar. I didn't melt the coconut oil as the recipe didn't state to do so.


In a separate bowl I whisked together 3 eggs, 150g coconut yoghurt and 175ml condensed milk.


I combined the oil and sugar mixture with the egg mixture and then mixed in 75g dessicated coconut and 300g self raising flour.


I poured the mixture into a lined loaf tin. I seemed like a lot of mixture and it did overflow a bit when baking, so when it came out I had to trim it. If you're loaf tin runs on the smaller side I recommend not filling it with all of the mixture! I baked it on 180C/350F/Gas Mark 4 for 1 hour and 15 minutes. I covered it with foil for the last 15 minutes as I didn't want the top to burn.


I made the icing by mixing 150g icing sugar with 3 tbsp coconut cream. I used one less tbsp than the recipe suggested as I wanted a thicker icing than in the photo. Finally I sprinkled toasted coconut flakes all over the top. This cake really is a coconut lover's dream and it does taste like a bounty bar! I really enjoyed the flavour and texture of the this cake, it's definitely a recipe I'll make again.

Have you ever read Olive Magazine? Or made any recipes from it? Let me know in the comments!


I'm entering this in Credit Crunch Munch, hosted by Fuss Free Flavours and Fab Food 4 All, as I used a lot of ingredients I already had in the cupboard to make it.


I'm also entering it into No Waste Food Challenge, ran by Elizabeth's Kitchen Diary and this month hosted by Veggie Desserts, for the same reason.


And finally into Simply Eggcellent, hosted by Belleau Kitchen, this month's theme is anything goes.



print recipe

Coconut Bar Cake
Ingredients
  • 100ml Coconut oil
  • 100g Golden caster sugar
  • 3 Eggs
  • 150g Coconut yoghurt
  • 175ml Condensed milk
  • 75g Dessicated coconut
  • 300g Self raising flour
  • 150g Icing sugar
  • 3 tbsp Coconut cream
  • A handful of Toasted coconut flakes
Instructions
Mash the coconut oil with the golden caster sugar in a bowlIn a separate bowl, whisk together the eggs, coconut yoghurt and condensed milkCombine the oil and sugar mixture with the egg mixture and then mix in the dessicated coconut and self raising flourPour the mixture into a lined loaf tin. Bake it on 180C/350F/Gas Mark 4 for 1 hour and 15 minutes. Cover with foil for the last 15 minutes if the top starts to get too darkMake the icing by mixing the icing sugar with the coconut cream. Finally sprinkle the toasted coconut flakes all over the top

13 comments:

  1. This cake looks thoroughly delicious, I have lots of coconut in my cupboards that needs using up too! Thanks for entering this yummy cake into #CreditCrunchMunch:-)

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    Replies
    1. Thanks Camilla! It was a great way to use up coconut.

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  2. how pretty does this look? SO pretty!... I adore coconut so quite frankly this is a win win cake for me. A lovely link to Simply Eggcellent too, thank you x

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  3. This looks lush Kat! The fact it tastes likes Bounty is win, win, win!

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    Replies
    1. It was so much like the middle of a Bounty, yum!

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  4. Looks amazing, I adore coconut, perfect with a cuppa :-) x

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  5. This sounds fantastic! And a great way to use up those storecupboard ingredients. Thanks for linking to the No Waste Food Challenge!

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  6. that looks lovely - isn't is satisfying to use up store cupboard ingredients. I quite often have a half tin of condensed milk as I use it in my no churn ice cream, so this is a perfect recipe.

    Thank for sharing with #creditcrunchmunch

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    Replies
    1. It really does feel good to use them up. Thanks for hosting!

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  7. What a fantastic recipe! I could go a slice of this right now with a cuppa. :) Thank you for sharing with the #nowastefoodchallenge :)

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