A few weeks ago, we were ready to hop on a plane for a two week bicycle trip in France, Germany, Luxembourg, and Belgium. Before we left, I wanted to do a quick birthday meal for Mr. Right who would be celebrating a birthday while we were gone. His favorite cake, which I try to make every birthday, is red velvet. In fact, I made some red velvet cupcakes for our anniversary this past year. Anyway, I did not want to do a red velvet cake right before we left since I was consumed with packing, running errands, and working with Jordan to write some blog posts. I came across a recipe for chocolate-coconut cake bites here and decided they would be a quick dessert we could have at the end of his birthday meal. And by the way, in case you are wondering, I bought this for him for his gift. The cakes were easy, we loved eating them (chocolate and coconut – hello!), and we froze the leftovers. I recommend this recipe, and it would be great for after school snacks, dessert, or a treat at tea time.
Chocolate-Coconut Cake Bites
Ingredients
- 5 tablespoons butter, divided
- 2 eggs
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla
- 2/3 cup all purpose flour
- 3/4 teaspoon baking powder
- 1 package (7 ounce) flaked coconut
- 1/2 cup milk
- 2 ounces unsweetened chocolate, coarsely chopped
- 2 cups powdered sugar
Instructions
- Heat oven to 350 degrees.
- Melt 1/4 cup (4 tablespoons) butter, set aside. Spray 8-inch square pan with cooking spray, cover bottom of pan with parchment. Spray with additional cooking spray. Beat eggs, granulated sugar, and vanilla in medium bowl with hand mixer on high speed 3 minutes or until thick and pale yellow. Sift flour and baking powder over egg mixture; stir gently just until blended. Gently stir in melted butter in batches until well blended. Pour into prepared pan.
- Bake 12 to 14 minutes or until toothpick inserted in center comes out clean. Cool cake in pan 10 minutes. Loosen from sides of pan with knife. Invert cake on wire rack; gently remove pan and parchment. Cool cake 20 minutes.
- Meanwhile, spread coconut on rimmed baking sheet and bake 5 minutes or until dried but not browned. Cool completely.
- Cut cake into 36 pieces, each about 1 1/2 inch square. Microwave milk on high 1 minute. Place chocolate and remaining butter in large bowl. Add milk; let stand 1 minute. Whisk until chocolate and butter are completely melted and mixture is well blended. Add powdered sugar, one cup at a time, whisking after each addition until well-blended.
- Use fork to dip cake pieces, 1 at a time, in chocolate, turning to evenly coat each cake piece with chocolate. Shake cake gently over bowl to remove excess chocolate. Hold cake over bowl of coconut, then sprinkle with coconut turning to evenly coat all sides; place on parchment-covered baking sheet. Let stand until chocolate coating is firm.
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Chocolate-Coconut Cake Bites
Ingredients
- 5 tablespoons butter, divided
- 2 eggs
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla
- 2/3 cup all purpose flour
- 3/4 teaspoon baking powder
- 1 package (7 ounce) flaked coconut
- 1/2 cup milk
- 2 ounces unsweetened chocolate, coarsely chopped
- 2 cups powdered sugar
Instructions
- Heat oven to 350 degrees.
- Melt 1/4 cup (4 tablespoons) butter, set aside. Spray 8-inch square pan with cooking spray, cover bottom of pan with parchment. Spray with additional cooking spray. Beat eggs, granulated sugar, and vanilla in medium bowl with hand mixer on high speed 3 minutes or until thick and pale yellow. Sift flour and baking powder over egg mixture; stir gently just until blended. Gently stir in melted butter in batches until well blended. Pour into prepared pan.
- Bake 12 to 14 minutes or until toothpick inserted in center comes out clean. Cool cake in pan 10 minutes. Loosen from sides of pan with knife. Invert cake on wire rack; gently remove pan and parchment. Cool cake 20 minutes.
- Meanwhile, spread coconut on rimmed baking sheet and bake 5 minutes or until dried but not browned. Cool completely.
- Cut cake into 36 pieces, each about 1 1/2 inch square. Microwave milk on high 1 minute. Place chocolate and remaining butter in large bowl. Add milk; let stand 1 minute. Whisk until chocolate and butter are completely melted and mixture is well blended. Add powdered sugar, one cup at a time, whisking after each addition until well-blended.
- Use fork to dip cake pieces, 1 at a time, in chocolate, turning to evenly coat each cake piece with chocolate. Shake cake gently over bowl to remove excess chocolate. Hold cake over bowl of coconut, then sprinkle with coconut turning to evenly coat all sides; place on parchment-covered baking sheet. Let stand until chocolate coating is firm.
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Have a wonderful week-end, everyone, and thanks so much for stopping by.
Take care.
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I love this!….Almond Joys are my favorite so this is something I must make!!! Have a great weekend!