The recipe is from a French cooking book I had forgotten I had - maybe a case of too many books? It is quick and easy, just the way I like my recipe to be at the moment!
You will need (for 15 thin-ish slices, 3 pro points per slice)
For the batter:
130g of low fat butter, softened
160g of plain flour
2 large eggs
2 teaspoons baking powder
150g of icing sugar
For the flavouring (and you can adapt this part to whichever flavour you would like your cake to be):
20g of cocoa powder
20g of dark chocolate (I used Meunier usually)
5cl of coconut milk
50g of shredded coconut
1. Mix the butter and sugar together, and add the eggs one by one. Then add the flour and baking powder until your get a smooth batter.
2. Melt the dark chocolate.
3. Split the batter into two bowls. In the first one add the melted dark chocolate and the cocoa powder. In the second one add the coconut milk and the shredded coconut. Mix well and leave to rest for half an hour in the fridge.
4. Preheat your oven at 180 C. Pour the coconut batter into the baking dish; then spoon the chocolate batter around. Run a knife through the batter, cutting the batters together to create a marbled effect.
5. Bake for 45 minutes or until a knife inserted into the middle of the cake comes out clean.
6. Let the cake to cool. And enjoy!
You will need (for 15 thin-ish slices, 3 pro points per slice)
For the batter:
130g of low fat butter, softened
160g of plain flour
2 large eggs
2 teaspoons baking powder
150g of icing sugar
For the flavouring (and you can adapt this part to whichever flavour you would like your cake to be):
20g of cocoa powder
20g of dark chocolate (I used Meunier usually)
5cl of coconut milk
50g of shredded coconut
1. Mix the butter and sugar together, and add the eggs one by one. Then add the flour and baking powder until your get a smooth batter.
2. Melt the dark chocolate.
3. Split the batter into two bowls. In the first one add the melted dark chocolate and the cocoa powder. In the second one add the coconut milk and the shredded coconut. Mix well and leave to rest for half an hour in the fridge.
4. Preheat your oven at 180 C. Pour the coconut batter into the baking dish; then spoon the chocolate batter around. Run a knife through the batter, cutting the batters together to create a marbled effect.
5. Bake for 45 minutes or until a knife inserted into the middle of the cake comes out clean.
6. Let the cake to cool. And enjoy!
And here we are! Easy right! Looks nice as well - like you made an effort (have to impress the boys right!). As always, let me know if you bake one and what you think!
