The second August bake from Baking with Dorie by Dorie Greenspan is the Coconut-Milk-Chocolate Marble Cake. Marble cakes are always such a surprise. Each slice is different, so I just want to keep cutting slices to see the internal design.
The batter uses coconut milk, which I always have on hand, either in the pantry or the freezer. Melted milk chocolate is stirred into one portion of the batter, and unsweetened coconut is stirred into the remaining portion. After placing the two batters into the loaf pan, they are carefully (and hopefully artfully) swirled together.
The cake is tender and delicious. The coconut adds a bit of texture and crunch, and it keeps well for several days. This is definitely a cake I would make again.
See what the other bakers thought over at the Tuesdays with Dorie website.
7 comments:
Your swirling is so pretty!
Wow! Your swirling is so good. I followed the instructions closely and it looked like chaos. But it tastes good!
Nice marbling!
Oh, yes, tender is a great way to describe this delicious cake.
I love how you described the marbling...carefully and (hopefully) artfully done! Yours turned out so pretty!! (Kim)
what fun swirls you got!!
This seems to have been a hit with all of us.
Post a Comment