Tuesday, May 1, 2012

Coconut Chocolate Cake

Many have asked for this:
Regina's Wedding "Brownie" recipe.

4 c. ground coconut paste (Grind shredded unsweetened in the Vita-Mix.)
1 lb. butter
1 2/3 c. honey
10 eggs
1 tsp. vanilla extract
2 c. unsweetened cocoa powder.
1 T baking soda
1 t. baking powder
1 t. sea salt
2 2/3 c. water

Pre-heat oven to 350 degrees or 325 degrees with convection. Grease two 9x13 inch pans with coconut oil and dust with unsweetened cocoa powder.
In an electric mixer, combine butter and honey, and beat together for about 2 minutes. Add eggs in one at a time and beat at high speed about 3 minutes. Add vanilla while beating the eggs and butter mixture. In a separate bowl, combine dry ingredients and add alternately with milk to butter mixture. Beat batter for about five minutes on high speed. Spoon batter into two prepared cake pans and smooth out tops. Bake at 350 or 325 with convection for 45 minutes to 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Place pans on wire rack and allow to cool for 10 minutes before removing from pans.


Anonymous said...

Sounds delicious! I plan on making it this weekend.

Daphyne said...

Did you bring some of these to Sunday School? My kids loved the brownies from last Sunday.

Lanita said...

This looks really good, I can't wait to give it a try. I only have one question. In the directions it says to alternate adding dry ingredients and milk to the butter mixture. But in the ingredient list it has 2 2/3 cups water. Can you use either water or milk, or is there a typo? Looking forward to making these.

Esther said...

Lanita, Regina uses water. I'll repair the directions. Melody & I have returned from two weeks with Joshua & Fama's family since the wedding. ~Es

Lanita said...

Thank you, Esther, I will notate that in the recipe. I am glad you and Melody had two weeks with Joshua and Fama and those handsome grandsons of yours.