Brown-butter chocolate chip coconut cake
By Tali Simon | March 15, 2012
I’ve been waiting alllllll week to share a dessert with you.
Because one day, two days, three days after Purim, does anyone really need another dessert? Right.
But tomorrow night is Shabbos. And that means we need a little something special.
I posted a coconut cake recipe a few weeks ago, and it was a good one. But that was more of a morning cake than an after-dinner cake.
So the hunt began.
Today’s recipe started out as a pretty neutral cake with a nice caramel & coconut topping. It sounded good, but not good enough.
So I browned some butter. And threw in some chocolate chips. And then I added pure maple syrup to the topping, plus more for decoration.
And before you know what’s happening, there’s this amazing-looking, amazing-smelling, amazing-tasting cake in my fridge.
Love when that happens.
Significantly adapted from the coconut cake in Gatherings
Yield: 8 servings
Ingredients
- 2/3 cup sugar
- 2 eggs
- ½ cup white flour
- ½ cup whole wheat flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup milk + 2 Tbsp milk for topping
- 2 Tbsp browned butter + 3 Tbsp butter for topping
- 1 tsp vanilla extract
- ½ cup chocolate chips
- butter or oil, to grease the pan
- 1/3 cup brown sugar
- ½ Tbsp pure maple syrup, plus more for decoration
- ½ Tbsp powdered sugar
- ½ cup flaked coconut
Directions
1. Preheat oven to 350 F/180 C.
2. Place sugar and eggs in a large bowl and blend with a hand-held mixer. Add flours, baking powder, salt, ½ cup milk, 2 Tbsp browned butter, and vanilla. Blend well. Add chocolate chips and mix by hand.
Note: The chocolate chips will sink to the bottom of the batter and create a delicious base for the cake. If you prefer your chocolate evenly distributed, toss the chips in a little flour before adding them to the batter.
3. Pour into a smallish, well-greased springform pan and bake 30 minutes, or until a toothpick inserted in the center comes out clean. Do not overcook.
4. When the cake is almost done, combine brown sugar, the remaining 2 Tbsp milk, the remaining 3 Tbsp butter, and maple syrup in a small saucepan. Bring to a boil, then turn flame to low and simmer 2 minutes, stirring often. Remove from heat and stir in powdered sugar. This should thicken the mixture slightly.
5. Pour topping over cake and sprinkle with coconut. Return cake to the oven for an additional 5 minutes, or until the coconut starts to brown. Let cool, then slice and serve with an extra twirl of maple syrup.
1 Comment
Chava on March 21, 2012 at 7:30 pm.
I would actually like to have a food dehydrator. I’ve seen some recipes for things like crackers using flax seeds and spices that look really delicious. So if I had the equipment, I would make the time!