Toasted coconut pound cake enveloped in bittersweet chocolate and coconut ganache and dusted with coconut! Beautiful flavor combo and not too sweet.
With all the flavor of a pound cake, this lighter variety has a wonderfully springy mouthfeel. I love to pair herbs with desserts and found orange and sage to be a gorgeous match, but you can play with the combinations to suit your preferences- perhaps grapefruit with rosemary, or lemon and thyme, lime and black pepper even.
This is not an overly sweet cake, and it pairs nicely with a simple vanilla ice cream, plain whipped cream that allows to orange to do all the talking, or with a simple piece of dark chocolate or almonds. And like so many baked goods, this cake is exceptional the day after it’s baked.
Recipe adapted from Ina Garten. Original recipe calls for a maple glaze, which I find totally unnecessary. The addition of orange zest, extra cinnamon, and definite use of walnuts is key for my taste.
Sarah’s favorite birthday cake (thanks, Dick!)
Next time I make this I’ll probably drizzle some chocolate ganache and sea salt flakes over the top.
Making grandma proud by putting her trifle dish to good use.
If you love deep, rich chocolate then this cake is definitely for you.
You could top the frosted cakes with shredded coconut, or toasted coconut, or chunks of walnuts, or even lemon zest.
This recipe is reminiscent of fall with the use of fresh apples and cinnamon, but hearty for winter with those steel-cut oats. It’s not too sweet at all, just the sweetness of the apples and raisins, really.
A moist cake, rich with cocoa flavor, made indulgent by the addition of coconut milk and flakes, and sweetened with nothing but fruit.