more like flavored bread.
Now, I'm not a fan of coffee and alcohol, but this cake my friends is pretty darn good. You can't taste the bitterness of the coffee or the burning sensation of the alcohol, but pure subtleness. I topped each slice of cake with homemade whip cream, diced strawberries and toasted coconuts, and I must say each bite was a party in my mouth. If you were wondering how that feels like, give this recipe a try!
Makes 1 loaf
- 3 large eggs, separated
- 1/2 cup granulated sugar
- 3/4 cup brown sugar
- 1/2 cup coconut oil
- 1/3 cup coconut milk
- 1/2 cup unsweetened cocoa powder
- 3 tablespoons instant coffee powder
- 2 cups flour
- 1 1/2tsp baking soda
- 1/2 tsp salt
- 1 cup kahlua
- 1 cup heavy cream
- 1 tablespoon confectioners' sugar
- 1 tablespoon kahlua
- 1 cup diced strawberries
- 1/4 cup toasted shredded coconut
- Preheat oven to 350°F and line parchment paper on the bottom of a bread/meatloaf pan.
- In a large saucepan over medium heat, simmer kahlua, coffee powder, and coconut oil. Slowly whisk in chocolate powder until it reaches a creamy texture. Remove from heat and let cool for 5 minutes.
- Meanwhile, whisk sugar, flour, salt, and baking soda in a separate bowl
- In a large mixing bowl beat coconut milk, two egg yolks and one whole egg with a whisk. Slowly add kahlua and cocoa mixture and beat until fully incorporated.
- Slowly sift flour and sugar mixture into the wet ingredient and mix by folding the batter.
- Pour batter into prepared pans. Bake for 30 minutes or insert a toothpick into the center of the cake and if the toothpick comes out clean, it's done!
- To make whip cream, whip cream until stiff peaks are about to form. Beat in confectioner sugar and kahlua until peaks form.
- To serve, Spread whip cream on a slice of cake. Sprinkle diced strawberries and toasted shredded coconut. Enjoy.
*Do not over-beat the cream or you'll end up with a lumpy mess*