I have already mentioned my never-go-wrong muffin recipe, which is my laziest formula for a quick dessert. Among the many virtues of this recipe there is the fact that it leaves behind an almost insignificant amount of dirty kitchenware. So, if the recipe itself requires very little effort, once the cake is in the oven you don’t even have to lose half a day doing the dishes. And that is not even it’s strongest feature! The greatest thing about this recipe is that it behaves perfectly well also in a cake pan, so you can use it also if you’re not really thinking of muffins but want to go for a cake, instead. Say, how about a Bundt cake? It will work! It. Will. Work.
So here’s the thing. Earlier this year I discovered I have a slight intolerance to cow milk. Thank goodness it’s not an allergy, and the level of the intolerance is really low and not worrisome, but the great amount of dairy products I was eating was messing up with my digestive system and the doctor said: cut back on milk. It helped. I reduced the intake of cow milk and after just a few days I already noticed an improvement. The fun part of trying to adjust to new dietary habits implied looking for the perfect milk substitute, so I spent the first weeks trying all types of vegetable milk I could find in my grocery store. Soya, oat, almond, hazelnut – I tried them all. And although it was interesting to taste them and appreciate their distinct flavours, I was disappointed to acknowledge that not all of them pair equally well with coffee.
Café au lait is my morning sin, something I really can’t live without. Since I moved to Sweden and got myself a filter coffee machine, my morning addiction got even better, as I am a strong supporter of the North American version of café au lait, with filter coffee and not with espresso. Unfortunately, it was primarily my café au lait that was messing my intestines up, as it was mostly that morning intake of cow milk to blame for my stomach ache. Determined not to change my habits – and living in Sweden not long enough to appreciate black coffee – I started trying all the various vegetable milks with coffee. Coconut milk, to my taste, turned out to be the worst. Despite my love for everything coconut, combined with coffee, coconut milk only enhanced the sourness of the coffee. What to do with a whole carton of coconut milk, then? A cake, of course! So here’s my favourite and lazy recipe coming into play.
Coconut Bundt cake (serves 10)
- 240 g flour
- 2 tbsp coconut flakes
- 2 tsp baking powder
- 160 g granulated sugar
- 1 whole egg
- 60 g vegetable oil
- 250 ml coconut milk
Preheat the oven to 170°C. In a bowl, combine all dry ingredients (flour, baking powder, sugar and coconut flakes), and in another bowl combine the liquid ones (slightly beat the egg before adding the oil and milk). Grease the cake pan and coat with flour. Combine the content of the two bowls and stir by hand only when the oven has reached the desired temperature. Pour the batter onto the cake pan and bake for about 35 min, or until a toothpick inserted inside comes out clean.
Just to add some decoration, when the cake cooled off I poured some melted chocolate over it. To enhance the coconut flavour and prevent the glazing from being too hard to cut through I added some coconut oil while melting the chocolate. I finished off sprinkling some coconut flakes on the chocolate glazing (and the table, but only for the pictures). This cake was great with a cup of cold coconut milk on the side (without coffee).