Toasted coconut pound cake enveloped in bittersweet chocolate and coconut ganache and dusted with coconut! Beautiful flavor combo and not too sweet.
Recipe slightly adapted from NYTimes Cooking for Thai-inspired chicken meatball soup. A fragrant, coconut broth with lime and fish sauce to nestle flavorful meatballs and spinach.
A little creamy, a little spicy, and a ton of flavor.
This particular cupcake is rich and dense, chocolaty, and has a tight crumb. It strikes the perfect balance of sea salt, cocoa, vanilla and coffee.
Creamy, rich, colorful comfort food without making you feel bogged down after eating it.
The sweetness of the mango coconut rice tames the strong flavor and spice from the chili garlic sauce.
What I did to create this recipe was look at existing carrot cake cookie recipes, then cross some of my favorite elements with our family recipe for carrot cake, which includes the likes of shredded coconut and fresh pineapple.
Slightly crunchy, a little salty, it has the chew factor, it has texture, a little bit of sweet offered up by the dried fruits, and a teeny bit of heat.
Love whipped cream but don’t do dairy or just want a different option?
Some recipes call for honey, agave, or coconut nectar, but I think these cakes are perfectly sweet enough without it.