I’m all for easy recipes. It doesn’t matter whether I’m busy (which is almost always :)) or have all the time in the world to spend the day in the kitchen.
Easy is the way I like it, especially when it comes to desserts and snacks.
Think about it for a minute — you are looking for a snack and there is nothing in the cabinet, or you are having unexpected guests and it’s too late to get in the car for a supermarket run. That’s when you are glad you have a stock pile of easy recipes.
I came across a cake recipe a few weeks ago that looked so simple I was a little skeptical. Well, today was the day I was looking for a snack and there was nothing in the cabinet. I definitely was not getting in the car again so I decided to try this cake recipe.
The cake recipe was named after a friend of the person writing the article and was described as a simple breakfast cake. Simple it was, and definitely easy and I was pleasantly surprised how tender the cake turned out.
My recipe is called Coconut Brunch Cake. I added the coconut for this would brunch cake. If you don’t like coconut you can eliminate it and leave it plain.
Or you can dress it up for the holidays as I did here. I made this recipe as a loaf cake. I added chocolate chips to the batter then I spread melted chocolate over the top and sprinkled with coconut for a festive holiday brunch cake.
I remade this recipe using half white whole wheat flour and brown sugar to cut back on the refined sugar and added the chocolate chips and chocolate topping. You can see the recipe which was a guest post for my blogger friend Dawn over at Spatulas on Parade.
Below is the original recipe. I was excited to make it especially since it called for coconut milk.
- 2 large eggs
- 1 tsp. lemon zest
- ¾ cup sugar
- 1 cup coconut milk (or use whole milk)
- 1½ cups Unbleached Flour
- 1 tsp. baking powder
- 1-2 cups shredded coconut
- Use either a large loaf pan 10 x 6 x 2, or an 8 x 8 glass baking dish, which is what I used. Butter the pan generously, or spray with non-stick cooking spray.
- Preheat oven at 300 degrees.
- In a large mixing bowl use a wire whisk to beat the eggs with the lemon zest for about 30 seconds or until the eggs are a little foamy. Add the sugar, 1 cup of flour, baking powder and milk and mix well with the whisk just until blended. Add the remaining ½ cup of flour and mix just until well combined.
- Pour the batter into the pan scraping the sides of the bowl to get all the batter in the pan. Bake at 300 degrees for 45 minutes. Turn the oven to 350 degrees and bake for another 15 minutes, or until the cake springs back and the sides of the cake pull away from the sides of the pan. Remove from pan and cool the cake on a rack for about 30 minutes to an hour.
- Make a glaze to pour over the top of the cake and add the shredded coconut tapping into glaze and then sprinkle a little lemon zest over the coconut if desired.
For the glaze: 1 cup of confectioners sugar and add a tablespoon of milk and stir. Use a little more milk if necessary. The glaze should be thick and not run over the side of the cake so that it will hold the coconut in place.
Try this cake even if you are not a white cake enthusiast — me, I’m a chocoholic, but I think this cake is a winner.
This is more of a dense cake rather than a typical layer cake. Have this cake ready for when you want a hot cup of tea or coffee. Add a scoop of ice cream or fresh fruit compote.
You can make this cake without the coconut. Use your favorite fruit topping, or add a chocolate glaze.