While we wait for photos, here is the recipe of the cake made at this year's Green Fest at the Washington Convention Center. Thank you to everyone who came to watch, taste, participate, and purchase books. Cooking demos are always fun and even better with sticky samples of cake. Yum. This recipe is adapted from our winning recipe on Cupcake Wars; Gilbert Ganachfried chocolate coconut spice cake, combined with the coconut creme from our Cocnut Creme Pie Recipe. You can find both of these and more featured in our baking book, Sticky Fingers Sweets!
Frostingless Chocolate Spice Cake with Coconut Coulis
First, start with your cake.
1 cup sugar
1 cup flour
1/3 cup cocoa
1 teaspoon baking soda
1/4 teaspoon fine salt
3/4 cup seltzer water
1/4 cup coffee, brewed strong, cooled
1/3 cup oil
1/2 teaspoon vanilla
1 teaspoon vinegar
Preheat oven to 325 degrees F.
Line a standard cupcake pan with 12 cupcake liners. Sift the sugar, flour, cocoa, baking soda, and salt into a medium-size bowl. Set the bowl aside. In a small bowl, whisk together the seltzer water, coffee, oil, vanilla, and vinegar. Add the wet ingredients to the dry ingredients and whisk until just incorporated. Do not over mix the batter.
Fill the 12 standard cupcake cups 3/4-full and bake for 19 minutes or until a toothpick inserted into each cupcake comes out clean. Cool the cupcakes completely.
Now, the Coulis
2 cups coconut milk, canned
3 tablespoons cornstarch
1/2 cup sugar
1/4 teaspoon salt
1 cup flaked coconut, toasted
1 teaspoon vanilla
1 tablespoon non-hydrogenated vegan margarine (recommended: Earth Balance) or coconut oil
In a small bowl, whisk together 1/4 cup of the coconut milk with the cornstarch to make a slurry. Set aside.
In a medium heavy-bottomed saucepan, combine the remaining coconut milk, sugar and salt and heat until bubbles begin to form at the edges.
Slowly pour in the cornstarch slurry while whisking. Continue to whisk while cooking for 1 to 2 minutes, or until the mixture thickens enough to coat the back of a metal spoon. Do not bring to a full boil.
Remove from heat and stir in the coconut, vanilla and margarine.
Top each layer or cupcake with coconut coulis and coconut, and add any chocolate, fruit, or coconut if you wish.