So after making coffee muffins that tasted good, I decided to branch out with a coffee cake. I think I put the mocha frosting on too early, but it tasted just perfect.
Makes enough for 2 9″ layers
- 75g of coconut oil (100g of butter)
- 140 grams sugar (I used castor sugar)
- 2 Eggs (Separated)
- 280 grams of Cake Flour, Sifted (or 210 grams of plain flour and 4 tablespoons of cornflour)
- 2 teaspoons Baking Powder
- 1 1/2 teaspoon Cinnamon
- 50ml Cold Strong Coffee
- Cream the coconut oil or butter.
- Add the Sugar to the butter mixture, gradually and mix completely.
- Add the egg yolks and beat well.
- Sift the Cake Flour, Baking Powder and Cinnamon together.
- In small amounts, add the sifted dry ingredients, alternately with the Coffee, to the Butter/Sugar mixture.
- Stir well between each addition.
- Beat the Egg whites stiffly and add to the mixture, combining completely.
- Pour the mixture into two greased layer cake pans and bake in a moderate oven (180C) for 25 to 30 minutes.
- Leave the layers to cool – if you don’t leave them to cool the butter icing will melt off – you can eat it sooner, but is lightly messier 🙂
- Assemble the layers and spread with Mocha Frosting, recipe below.
- 50 grams of butter (I decided not to sub in coconut oil here, as it doesn’t tend to mix too well without some heat and I didn’t want it to be too noticeable).
- 180 grams of icing sugar
- 2 Tablespoons Cocoa
- 2 Tablespoons Strong Hot Coffee
- 1 teaspoon Vanilla Essence
- Cream the Butter until it is soft. I smooshed it with a spoon till it was softened, because mine came straight from the fridge.
- Add sugar gradually, beating well between adding more.
- Mix the Cocoa and hot coffee together. Add the remaining ingredients with the sugar and butter mix.
- Continue to beat the mixture and add Sugar until the mixture becomes light and fluffy. Once the cake has cooled, layering them using the frosting mixture to sandwich them together