Iced Matcha Latte With Coffee Jelly

iced matcha latte with coffee jelly recipe - Coco Cake Land

I’m freaking out over this iced matcha latte with coffee jelly drink (could I just be on an insane caffeine high from drinking two of these in a row? Probably.) I don’t think I’ve ever posted a drink recipe on this blog but this is GOLDEN and will catapult your hot summery day into icey matcha green tea milky condensed milk coffee jelly outer space. Inspired by one of my favourite little cafes here in Vancouver, this drink is painfully easy to make, which is always A-PLUS IN MY BOOKS. This iced matcha latte is for those people (MY PEOPLE!) that love bubble tea and jelly-type stuff in their cold drinks. You’ll need bubble tea straws to slurp up all the sweet coffee goodness. It also brings together Japan (matcha) and Vietnam (condensed milk coffee jelly cubes!) and America (milk??). Run, run! Hurry and make this and watch your day get better!!

iced matcha latte with coffee jelly recipe - Coco Cake Land

iced matcha latte with coffee jelly recipe - Coco Cake Land

iced matcha latte with coffee jelly recipe - Coco Cake Land

Iced Matcha Latte With Coffee Jelly

2 matcha lattes

For The Condensed Milk Coffee Jelly

Recipe adapted from The Food Librarian
  • 2 packets of unflavoured gelatine powder (I used Knox brand - it comes with 4 packets)
  • 2 shots of strong good quality espresso with boiling water added to make 2 cups of liquid
  • 1 300 ml can of sweetened condensed milk
 

For The Matcha Latte

Recipe adapted from Japan Centre
  • 2 teaspoons green tea matcha powder
  • 2 teaspoons granulated white sugar
  • 2 tablespoons boiling water
  • 2 cups of your favourite milk (I used organic 2% milk)
  • ice cubes!

Make The Coffee Jelly

  1. Place 1/2 cup of cold water in a bowl.
  2. Sprinkle the contents of the gelatin packets on top of the water, lightly stirring to combine – allow it to bloom, about ten minutes.
  3. Stir in the hot espresso coffee mixture until combined.
  4. Add the sweetened condensed milk mixture and lightly stir until incorporated.
  5. Pour into an oblong glass pan or dish – I used my 3 quart/2.8 L glass baking pan.
  6. Let the gelatin set up overnight, and it will be ready for lattes in the morning!

Make The Matcha Latte

  1. In a small bowl, whisk together the matcha powder, sugar and boiling water to form a paste.
  2. Pour milk into a liquid measuring cup.
  3. Add the matcha paste to the milk, whisking until combined.

 

Assemble The Drinks

  1. Remove coffee jelly from the fridge; using a paring knife, slice jelly into 1/2 inch cubes.
  2. Spoon the coffee jelly into a glass, about 1/3 full.
  3. Add 4-5 cubes of ice (your preference)
  4. Divide evenly and pour the matcha milk into the glasses.
  5. Place a bubble tea straw in the glass and DRINK AWAY!

iced matcha latte with coffee jelly recipe - Coco Cake Land

Recipe notes: You will have plenty of coffee jelly leftover – but making the matcha latte is so easy, you can reserve the jelly for the following morning, and so on, and so on – til the jelly is all eaten up. The matcha latte recipe can easily be doubled to accommodate 4 latte-drinkers. If you prefer a sweeter matcha latte, you can add an extra teaspoon per serving as you like it. Happy summer vibes, my friends! xo Lyndsay 

Frozen Blueberry Lemon Icebox Cake

blueberry lemon icebox cake

Summer is breezing by like a little flip book of dreams. Blueberry bushes are sprouting their little juicy jewels; plucked, and packed into boxes. Carried home from the store, into our homes. Baked, transformed, or sprinkled on oatmeal, or run under the cold tap for a few seconds then thrown straight into mouths. We took Teddy to the pool yesterday and it was teeming with children. I marvelled at the wonderful body types of a million mothers. Tall, short, fat, thin. Rolls of Costco-fueled emotional eating exhaustion, tucked into swaths of lycra, and lean machines who wake up at 5am for a morning run to keep sane. I’m always searching for the bikini or swimsuit that best fits my body type – fat ‘n fit. That is, strong legs, strong arms but abdominal fat round my middle because I can’t stop making fried chicken and fruit pie. The hot sizzle of oil when the dredged chicken drops in. Crispy and juicy, with a side of cold watermelon. The sweet, toasty aroma of bubbling pie baking in the oven, Teddy bursting in to tell me “I want to eat that smell!!!” And how about some blueberry lemon icebox cake for dessert.

blueberry lemon icebox cake

I’ve been a subscriber to Bon Appetit magazine for several years now – first I got hooked on Food and Wine magazine thanks to watching Top Chef, then I decided to mix it up and switch magazines because I don’t drink much, and the “Wine” part I would always skip through. While sometimes I feel like BA tries too hard to make people feel uncool, I do love the recipes, photos and designs. The July issue had a stunner of a story, all about blueberries – which I dog-eared the shit out of. I posted this blueberry lemon icebox cake on the old Instagram and MAGICALLY, the RECIPE AUTHOR commented, saying she was a big fan of mine!! So cool. Now I’ve discovered that she is the wonderful Nicole Rucker, pie maker and chef extraordanaire, and I’m just a tired turd here in Vancouver doing my thing in my modest kitchen, and amazingly she’s a fan of me.

blueberry lemon icebox cake

Teddy’s little not-quite-4-year-old hand. I want to cry thinking of him turning 4. It’s so painful for me to see him continue to grow so far away from babyhood.

blueberry lemon icebox cake

Here’s the frozen blueberry lemon icebox cake recipe by Nicole Rucker for Bon Appetit. I used store-bought lemon curd, and I didn’t have chia seeds for the blueberry jam, so I just used a tablespoon of cornstarch to help thicken it somewhat. The jam set up beautifully in the fridge overnight and I couldn’t stop spooning it into my mouth. The recipe is so simple, and it tastes like magical slices of summer: fresh, bright, creamy and cool. xo Lyndsay 

Chocolate Caramel Drippy Cake with Summer Fruit

chocolate + caramel drippy cake recipe - coco cake land

I just need to stare at this colourful blast of happiness for a while. Fuchsia pink swiss meringue buttercream, drips of golden salted caramel and the bounty of summer mixed with the nostalgic whimsy of sprinkles. In reality, my mind has been feeling the opposite of this pretty thing. So much sadness, fear and hate in the world yet so much goodness, beauty, innocence. So today, I will quietly share this cake, a vibrantly pink frosted caramel drippy cake bursting with happy colours.

caramel drippy cake - coco cake land

bright and cheery cake recipe - coco cake land

hot pink drippy caramel cake - coco cake land

Chocolate Caramel Drippy Cake With Summer Fruit

12 slices

For The Chocolate Cake

Adapted slightly from The Barefoot Contessa
  • 1¾ cups all-purpose flour, plus more for pans
  • 2 cups sugar
  • 1 cup of high quality cocoa powder 
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk, shaken
  • ½ cup vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup freshly brewed hot coffee (I used two shots of espresso topped up with hot water equal to 1 cup)

For The Vanilla Swiss Meringue Buttercream

Recipe from the amazing Style Sweet Ca
  • ½ cup (120 ml) egg whites (from about 3 to 4 large eggs)
  • 1 cup (200 g) granulated sugar
  • 1 ½ cups (3 sticks – 340 g) unsalted butter, at room temperature, cubed
  • 1 ½ teaspoons pure vanilla extract
  • ½ vanilla bean, seeds scraped out (optional)
  • Americolour electric pink gel colour

For The Salted Caramel Drip

Adapted from the Layered cookbook! Makes about 1 cup
  • 3/4 (150 g) granulated sugar
  • 1/2 cup (120 ml) heavy cream, at room temperature
  • 2 tablespoons unsalted butter, diced
  • 3/4 teaspoon sea salt (I used Maldon sea salt which I broke down into smaller bits)
  • 1 teaspoon pure vanilla extract

Fresh Fruit, Sprinkles

For the cake decor, I used fresh local blueberries and cherries – I loved the minimalist roundness of both fruits, and the summery feel they added.

For sprinkles, I used my special mix from Sweetapolita’s Sprinkle Shop.

Make The Cake

Preheat the oven to 350 degrees F. Butter three 7-inch x 2-inch round cake pans. Line with parchment paper circles.

  1. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
  2. In another bowl, combine the buttermilk, oil, eggs, and vanilla.
  3. With the mixer on low speed, slowly add the wet ingredients (buttermilk mixture) to the dry ingredients (flour mixture). With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
  4. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean.
  5. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Make The Buttercream

  1. In the bowl of an electric stand mixer, add the egg whites and granulated sugar.  Whisk them together by hand, just until they are combined so that the egg whites don’t begin cooking by themselves.
  2. Fill a sauce pan with a few inches of water and bring to a simmer.  Place the mixer bowl with the egg white mixture on top to create a double-boiler. The water should be kept at a simmer but should not touch the bottom of the bowl.  The double-boiler acts as indirect heat for the egg white mixture. 
  3. Occasionally stirring, heat the egg white mixture until it reaches 155 to 160 degrees F on a candy thermometer.  The mixture should be very hot to the touch and the sugar should have dissolved.
  4. Once the egg white mixture is hot, carefully return the bowl to the stand mixer.  Fitted with the whisk attachment, beat the mixture on high speed for about 8 minutes.  When done, the meringue should hold shiny, medium-stiff peaks and be cooled to room temperature.  Stop the mixer and swap out the whisk for the paddle attachment.
  5. Swap out to the paddle attachment. With the mixer on low, begin adding in the butter a couple tablespoons at a time. The butter must be room temperature in order to incorporate properly with the meringue.
  6. Once the butter has been mixed in, add the vanilla bean seeds (if using) and the vanilla extract.
  7. Turn the mixer up to medium speed and mix until silky smooth. This may take a few minutes, but continue to mix until light, creamy, and free from most air bubbles.
  8. Remove 1/4 cup of cream-coloured buttercream and set aside for piping.
  9. Add your gel food colouring to the rest of the buttercream and mix for another minute on medium speed to incorporate.

 

Make The Caramel

  1. Place the sugar and 2 tablespoons of water in a heavy bottomed, small or medium saucepan. Stir to combine.
  2. Heat over hight heat, occasionally swirling the pan, until turns a medium, golden amber colour – 8-10 minutes. The mixture will begin to rapidly boil before slowing down and darkening in colour. Remove the saucepan from the heat once the correct colour is reached and the bubbles start to subside.
  3. Slowly and carefully whisk in the cream; I add 1/4 cup at a time, whisking between additions – I found this helped it from foaming up and splattering out – be careful, this can happen!
  4. Add the butter and continue to stir until melted. Add the salt and vanilla and stir to combine.
  5. Pour the caramel in to a heat-safe container (I used an empty glass jam jar) and let it cool until it reaches the desired consistency – it will thicken as it cools. For maximum drippage, you will want it to cool down a fair amount – a few hours in the fridge will help it along. If it’s not cool enough, it will be fairly runny.
  6. Leftover caramel can be stored in an airtight glass jar in the fridge for up to 10 days – if it even lasts that long! (I continually spooned it into my mouth until it was gone. Oops.)

Decorate The Cake

Click here for all the tips on how to frost a cake!

  1. Fill and crumb coat your completely cooled cake with the pink swiss meringue buttercream.
  2. Chill the cake for 15 minutes in the freezer.
  3. Remove cake from freezer and apply second and final coat, using a cake bench scraper/smoother to make the cake nice, and smooth!
  4. Once your caramel is completely cooled, use a small teaspoon to apply the drips while simultaneously creating a “dam” around the edges of your cake. (go here for drip tips). Use an offset spatula to fill the rest of the cake top.
  5. Fill a piping bag fitted with an open star tip (such as Wilton 1M) with the remaining cream-coloured buttercream. (Or colour it the colour of your choice!) Pipe drop stars onto the top of your cake in a pretty pattern; decorate with fresh berries and a border of specialty sprinkles!

 

hot pink drippy caramel cake - coco cake land

hot pink drippy caramel cake - coco cake land

Roxane Gay on Black Lives Matter 

This is such a great little video on empathy. Found via Oh Joy. Perspective taking – being able to see from another person’s perspective, staying out of judgement, recognizing emotion, feeling with people.

and another happy-making cake – to bring you back to your childhood, days of innocence.

Wishing much peace and love for this world. xo Lyndsay 

Blueberry Streusel Pie Recipe with Oat Cookie Crust

blueberry streusel pie recipe  - Coco Cake Land

Blueberry Pie Recipe - Coco Cake Land

We are lucky, lucky people, my little family and I. We live in a house, we have food and water, we have shelter. Sure, we live next door to a weed dealer on one side and an octogenarian escort on the other. But we have a home. We live in a neighbourhood that is colourful and diverse – green grocers butted up against medical marijuana shops butted up against an endless stream of cafes. We have a cheese shop, a fish shop, an organic chicken shop and a butcher, each within two minutes walk. We also have drunks passed out on our front lawn in the summers. But we also have the wonderful kids across the street selling pink lemonade with lemon slices and fresh mint for 50 cents. We have close family and so many good friends nearby. We have love. It feels essential to stop and be grateful and be mindful, thankful of the peace surrounding us. I will be mindful of how lucky we are, to be safe just now, but never sure. So here is seasonal fruit, and its powerful abundance in summer. The burst of blueberry juice, sweet, floral, bubbling over in a pie, thickening in its pectin with a little helpful cornstarch hand – this magic, simple but beautifully delicious blueberry streusel pie recipe I made for a visit with our close family friends.

blueberry streusel pie recipe  - Coco Cake Land

Blueberry Streusel Pie with Oat Cookie Crust

8-10 slices

For The Oat Crust

Adapted from The Four & Twenty Blackbirds Pie Book 
  • 2 tablespoons granulated sugar
  • 1/4 cup packed light brown sugar
  • 3/4 cup rolled oats
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 4 tablespoons (1/2 stick) unsalted butter, cut into 1/2 inch cubes, at room temperature

For the Blueberry Pie Filling

  • 2 pounds of fresh blueberries, washed.
  • juice of half a medium lemon (about 2 tablespoons)
  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch

For The Streusel

Streusel Topping recipe adapted from The Four & Twenty Blackbirds Pie Book 
  • 1 cup all-purpose flour
  • 3 tablespoons packed light brown sugar
  • 6 teaspoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 6 tablespoons unsalted butter, cut into 1/2 inch cubes, at room temperature

Make The Crust

Preheat the oven to 350 degrees.

  1. Stir together all the ingredients except the butter in a large bowl.
  2. Sprinkle in the butter pieces and toss to coat.
  3. Rub the butter into the dry ingredients with your fingertips until the butter is incorporated and the mixture is chunky but not homogenous.
  4. Press evenly into the bottom and up the sides of an ungreased, preferably metal 9-inch pie pan.
  5. Freeze until solid, about 15-20 minutes.
  6. Bake in the middle oven rack for 18-20 minutes.

(I’ve made this crust a few times and it tends to “slump” while baked – I simply reform the crust back into place using a small spatula before filling and baking further.)

Make The Filling

  1. While the oat cookie crust is baking, place a medium sized pot on the stovetop. Place the blueberries, lemon juice, sugar and cornstarch in the pot; mix together to coat the berries.
  2. Set the heat to medium and cook the berry mixture until bubbly and thickened, stirring occasionally – about 15 minutes. (make the streusel while the blueberries are on the stovetop and the crust is in the oven!)

Make The Streusel

  1. Stir together the flour, sugars and salt in a large bowl.
  2. Sprinkle in the butter pieces and toss to coat.
  3. Rub the butter into the dry ingredients with your fingertips until the butter is incorporated and the mixture is chunky but not homogenous.
  4. Chill for 15 minutes in the freezer.

Assemble and Bake The Pie

  1. Pour the blueberry mixture into the oat cookie crust.
  2. Sprinkle the streusel topping over top of the blueberry mixture, covering the pie.
  3. With the oven still on at 350 degrees, bake the pie for 35-40 minutes, set on a baking pan lined with parchment paper until the streusel looks nice and browned and the filling is bubbling and thickened.
  4. Let pie sit for 3-4 hours to cool down and thicken.
  5. Serve with the best vanilla ice cream you can find!

Blueberry Pie Recipe - Coco Cake Land

Note: I pre-cooked the filling a little bit because I’ve made this pie before and the oat crust can get a little TOO toasty if baked for too long. You can really shorten your pie-making time by being efficient – while the oat crust is baking, get the blueberries on the stovetop; while the blueberries are cooking, whip together the streusel and place in freezer to chill. The original oat crust recipe requests you let it cool completely before filling; I didn’t do that and it turned out A-OK! However if you were making a cream pie or custard filling then you’d certainly want to cool the crust completely.

SO many gorgeous pies are floating around the internet. I find pies so meditative, fun and satisfying to make. Here are some recent faves: 

Black and blueberry pie from Tessa with the most beautiful braided top!

All the best pie making tips from Food 52.

I still love my haupia chocolate cream pie recipe!

Ok, and this matcha cream pie recipe of mine!

Michelle’s pineapple and peach pie! SO PRETTY.

Sarah is a pretty incredible woman. Sometimes a pie is the simplicity and beauty that we need.

Sending love out to the world, xo Lyndsay 

Matcha Cream Pie Recipe

matcha cream pie recipe / Coco Cake Land

matcha cream pie recipe / Coco Cake Land

Hands up way-high if you love cream pie. Wave ‘em in the air like you just don’t CARE if you love matcha green tea. This makes you a matcha cream pie friend o’ mine! This pie is extra easy thanks to a frozen Tenderflake pie shell. I’ve never used a frozen pie shell before but darn it, it made it so easy just to whip up a pie in barely any time. I love the earthy, distinctness of the matcha cream pie recipe filing mixed with the not-too-sweet whipped cream and juicy tang of fresh raspberries! You can find finely ground matcha green tea powder online – I bought mine locally here in Vancouver at the local Japanese supermarket – Asian grocery supplies are abundant in my city, but online might be your best source depending on where you live!

matcha green tea cream pie recipe - Coco Cake Land

slice of matcha green tea pie - coco cake land

tenderflake pie - coco cake land

matcha cream pie recipe - coco cake land

green tea cream pie recipe / Coco Cake Land

piping whipped cream - coco cake land

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I went wild with the raspberries! I used three tablespoons of matcha green tea powder to produce a prominent matcha feel – but if you prefer a more subtle green tea flavour, you can reduce it to two tablespoons.

green-tea-pie-recipe-3

 

Matcha Cream Pie

8-10 slices

For The Matcha Filling

  • 3 cups whole milk
  • 2/3 cup granulated sugar
  • 5 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2-3 tablespoons of high quality finely ground matcha green tea powder

For The Whipped Cream

  • 1 cup heavy cream
  • 1/4 cup confectioners' sugar

For The Garnish

  • 1 quart of fresh raspberries

Make The Pie

Recipe adapted from Martha Stewart’s Banana Cream Pie Recipe

  1. Remove the Tenderflake frozen pie shell from the freezer and let it come to room temperature, about ten to fifteen minutes.
  2. Using a fork, poke holes all over the pie shell.
  3. Bake at 400 degrees for 10-12 minutes, until golden brown. Remove from oven and let cool completely.
  4. In a medium bowl, lightly whisk the egg yolks to combine; set aside.
  5. In a medium saucepan, whisk together the whole milk, sugar, cornstarch, salt and matcha powder. Bring to a simmer (do not boil) and cook, whisking constantly, about 5 minutes.
  6. Whisk a quarter of the hot green tea milk mixture into the egg yolks to combine; then slowly whisk in the remaining milk mixture.
  7. Return mixture to the saucepan and cook over medium-high heat, whisking constantly, until custard thickens and bubbles appear in the center, 3-5 minutes.
  8. Transfer to a medium bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a “milk skin” from forming!
  9. Chill in the freezer until completely chilled – about 40-45 minutes. (You can make the filling a day in advance, stored in the refrigerator.)
  10. Pour the green tea pie filling into the cooled pie shell, using an offset spatula to spread it evenly.
  11. Set the pie in the fridge until ready to pipe with whipped cream.

Make The Whipped Cream

  1. In the bowl of a stand mixer, beat the heavy cream and confectioners’ sugar on high speed until thick billowy soft peaks form.
  2. Using a piping bag fitted with a large open star tip, pipe drop stars of whipped cream all over the green tea layer.
  3. Place a raspberry on top of each drop star, or in whichever pattern you like.
  4. To allow the pie to fully set up, refrigerate for 4-6 hours before serving.

 

 

green-tea-pie-recipe-1

Yum yum. I honestly couldn’t stop eating this pie – I turned into a little pie pig. I had to give the rest away almost immediately – ate through two slices while taking photos of it. But I am so stoked to make this again for a future summery gathering. What’s your favourite cream pie??

matcha cream pie with raspberries - coco cake land

This post was sponsored by Tenderflake! Thank you for supporting the brands that keep Coco Cake Land cruising!

Casual Times One Bowl Chocolate Cupcake Recipe

best-chocolate-cupcake-recipe-3

best-chocolate-cupcake-recipe-2

best-chocolate-cupcake-recipe-1

This is kind of the set-it-and-forget-it of the chocolate cupcake recipe world. It’s the recipe I’ve been using for years, tweaked over time. It’s rich, dark, chocolate-y. Tender, not-too-sweet (Asian style!) and the secret ingredient is: full-fat coconut milk! Which keeps it…oh Gawd what’s another word for moist? It does give the cupcakes the slightest coconut-flavour but I barely notice it. It’s frosted with the easiest chocolate buttercream using only four ingredients. Sprinkle to your heart’s content and you have the perfect birthday party cupcake. Snap. I made these cuties for my sweet nephew Tanner’s 6th birthday – he is wild about lizards so I hand-drew the lizard cupcake topper!

One Bowl Chocolate Cupcakes

1 dozen cupcakes

For The Cupcakes

  • 1 1/4 cup unbleached all purpose flour
  • 1 cup Dutch process cocoa powder
  • 1 cup granulated white sugar
  • 1 1/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 2 large eggs
  • 1 1/2 cups full fat high quality coconut milk
  • 1/4 cup vegetable oil
  • 1 teaspoon pure vanilla extract

For The Chocolate Buttercream

  • 1 cup (2 sticks) unsalted butter at room temperature
  • 1 1/2 cups icing sugar
  • 1/2 cup dutch process cocoa powder
  • 1 teaspoon pure vanilla extract

Make The Cupcakes

Preheat the oven to 350 degrees. Line a cupcake pan with cupcake liners of your choice.

  1. In a large bowl (or bowl of a stand mixer) fitted with the paddle attachment, combine the dry ingredients on low speed until incorporated, about 1 minute.
  2. Add the eggs, coconut milk, vegetable oil and vanilla
  3. Beat on low speed until fully incorporated, about two minutes.
  4. Using a spring-loaded ice cream scoop or a large spoon, evenly distribute the batter into your lined cupcake pan.
  5. Bake on the centre rack for 14-18 minutes, turning pan halfway through. Insert a wooden toothpick into the centre of a cupcake to check doneness; do not over bake.
  6. Let cool in pans for 5 minutes, then let cupcakes cool completely on a wire rack.

Make The Buttercream

  1. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on high speed until light and fluffy, about two minutes.
  2. Turn the mixer off. Scrape down the sides of the bowl using a spatula. Add the icing sugar, cocoa powder and vanilla extract.
  3. Turn the mixer back on at very low speed to slowly incorporate – once the icing sugar and cocoa powder has been absorbed (i.e., isn’t a dust storm!) turn the mixer on HIGH and beat until light and fluffy – about 2 minutes.
  4. Fill a piping bag fitted with a 1M tip with the chocolate buttercream; apply chocolate buttercream swirls to your cupcakes and adorn with sprinkles.

Cupcakes will keep in the fridge, tightly sealed, for up to 4 days – bring back to room temperature before enjoying!

best-chocolate-cupcake-recipe-3

chocolate cupcake sprinkles - coco cake land

These babies can easily be “vegan-ized” as well, which I’ve done countless times. Simply use egg replacer, such as Celimix, instead of eggs. Frost with a dark chocolate ganache made with dark chocolate and coconut milk. Happy baking, sweet pals! xo Lyndsay 

Coconut Mini Cakes + Creamcheese Frosting

coconut mini cakes recipe - Coco Cake Land

MINI CAKES ARE CUTE. People freak out over teensy things – like TINY DONUTS! (The only thing that would make that video BETTER is if a teeny tiny mouse on hind legs took a nibble out of it!) While these coconut mini cakes with cream cheese frosting would probably kill a small mouse (death by gluttony, unstoppable goldfish appetite style) they are a perfect size for us humans! Plus they might just make people squeal with CUTE-AND-MINI-OBSESSED delight.

coconut mini cakes recipe - Coco Cake Land

coconut mini cakes - Coco Cake Land

So much fun for a birthday party or potluck – fluffy coconut cake topped with vanilla cream cheese frosting, sprinkles and hot pink edible carnation petals. You can also adorn with large curls of unsweetened coconut!

coconut mini loaf cakes - Coco Cake Land

Coconut Mini Cakes With Creamcheese Frosting

8 mini cakes

For The Cake

  • ½ cup unsalted butter at room temperature
  • 1 cup of granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1½ cups cake flour
  • ½ tablespoon baking powder
  • ¼ teaspoon kosher salt
  • 1 cup of unsweetened shredded white coconut
  • 1 cup of coconut milk (not low-fat)
 

For The Frosting

  • ½ cup (1 stick) unsalted butter, room temperature
  • ½ cup cream cheese at room temperature
  • 1½ cups icing sugar, sifted
  • 1 teaspoon pure vanilla extract
  • dash of pink gel food colouring

Make The Cake

Preheat the oven to 350 degrees. Butter and flour (or spritz with vegetable oil) a mini loaf pan. 

  1. In a medium bowl, sift together the flour, baking powder and salt. Stir in the shredded coconut and set aside.
  2. In the bowl of a stand mixer, beat the butter and sugar on big speed until light and fluffy, about two minutes.
  3. With the mixer on low speed, add the eggs and pure vanilla extract to combine.
  4. With the mixer on low speed, add the dry mixture in three batches, alternating with the coconut milk and ending with the dry mixture until combined, about 45 seconds. Do not over mix!
  5. Evenly distribute cake batter into the mini loaf pan cavities, filling about 3/4 full.
  6. Bake for 15-20 minutes, checking after 15, until a toothpick inserted in the centre of the cakes comes out clean.
  7. Let cool in pans for 10 minutes before removing onto wire racks.
  8. Once cooled, use a serrated bread knife to level the domed cake tops; flip the cakes over (cut side down) and lay them flat on wire racks.

 

Make The Frosting

  1. In the bowl of a stand mixer, beat the butter and cream cheese on high speed until light and fluffy, about two minutes.
  2. Scrape down the sides of the bowl; with the mixer on low speed, add the icing sugar one half cup at a time and add the pure vanilla extract.
  3. Once the icing sugar is incorporated, (you can also add a drop of pink gel colour at this point!) beat the frosting on high speed until fluffy.
  4. Fit a piping bag with an open circle tip. Fill the piping bag with the frosting and pipe “blobettes” along the tops of the mini cakes.
  5. Adorn with sprinkles, edible flowers and/or coconut curls!

Cakes will keep for up to 3 days in a sealed airtight container in the fridge. Remove from fridge before serving and let the frosting come back to room temperature before eating.

a bite out of cake - Coco Cake Land

More for coconut lovers (like meeeeee!) : 

My coconut haupia cake recipe… gulp!

These tangy delicious blackberry coconut milk yogurt popsicles!

Coconut donuts with coconut milk glazeeeee

Haupia chocolate cream pie recipe…!

A vegan chocolate ganache pie using coconut milk!

Happy baking and coconutty-eating, my friends! xo Lyndsay 

 

Layered Birthday Drippy Cake Recipe!

classic yellow cake with chocolate frosting recipe - coco cake land

pink drippy cake - coco cake land

YAY for cake – and EXTRA BIG FULL CAPS YAY for the release of my sweet pal Tessa’s Layered cake book! Tessa is the creative force and pastry chef behind Style Sweet Ca – and her new cake book is exactly what I imagined it would be! Full of beautifully styled, DROOL-INDUCING photographs and packed with thoughtful and creative flavour combinations – there is an inherent Martha-like trust in which bakers put into Tessa and her recipes, and for good reason. The book feels meticulous, stylish and professional, with plenty of tips, tricks and options for frosting and styling your cakes for maximum wow factor.

pink drippy cake recipe - coco cake land

I admire Tessa so much for not only her cake making mastery and prowess, but also her creativity in coming up with unique flavour combinations (riesling rhubarb crisp cake! blood orange thyme cake! pink peppercorn cherry cake!) and her eye for styling – her cakes always looks modern, polished and screen-licking-delicious! Not only is Tessa immensely talented, but she is a kind, sweet and thoughtful friend! I think this book will really become a cake bible for many – I am so excited to recommend it!

Layered cookbook release

pink drippy cake recipe - coco cake land

To celebrate the release of Layered, I made Tessa’s classic birthday cake – a rich yellow cake with a fine crumb iced with a chocolate fudge frosting. I added pink drippy chocolate ganache, piped vanilla bean buttercream dollops and teensy crispy gold chocolate pearls! I made a three layer cake using three 8 x 2 inch round pans – I know not everyone has three cake pans lying around, so you can certainly bake the cake in two pans, you’ll just need to halve the layers to create four layers. Make sure your cake layers are completely cooled before you halve them! 

slice of birthday cake

pink drippy cake recipe - coco cake land

The key to the drippy cake recipe – apply the drips first with a small spoon, then add additional (still spreadable) ganache to the rest of the top of the cake, using an offset spatula to gently coax the ganache to the edges without dripping down. (Some people apply the drips using a piping bag or squeeze bottle).  I found also that “less is more” when applying the drips. The drip all depends on the consistency of the ganache – you want it to be cooled down, but still drip-able. I found that after making my ganache on the stovetop, a power-chill in the freezer fro 15 minutes was enough to set it to a more slower-dripping consistency. Still, apply the drips by the 1/4 teaspoon for better control over the drips.

pink drippy ganache chocolate cake - coco cake land

YAY Tessa!!!

pink drippy chocolate cake

Classic Yellow Cake with Chocolate Fudge Frosting (and Pink Chocolate Ganache Drip!)

12-15 slices

For The Cake

  • Butter or nonstick cooking spray, for the pans (I also used parchment paper cut into rounds)
  • 3 1/4 cups (425 g) cake flour, plus more for the pans
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 cup (3 sticks/225 g) unsalted butter, at room temperature
  • 2 cups (400 g) granulated sugar
  • 6 large egg yolks
  • 1 1/2 cups (360 ml) whole milk

For The Fudge Frosting

  • 1 1/2 cups (3 sticks / 340 g) unsalted butter, at room temperature
  • 5 1/2 cups (690 g) confectioners' sugar, sifted
  • 1/2 cup (50 g) unsweetened cocoa powder
  • 1 1/2 teaspoons pure vanilla extract
  • 1/8 teaspoon salt
  • 1/4 cup (60 ml) heavy cream or whole milk
  • 8 ounces (225 g) semisweet chocolate, melted and cooled

For The Ganache

Make The Cake

  1. Preheat the oven to 350 degrees. Grease and flour three 8×2 inch cake pans and set aside.
  2. Sift together the flour, baking powder, and salt and set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth. Add the sugar and mix on medium-high until the butter is light and fluffy, 3-5 minutes. Stop the mixer and scrape down the bowl.
  4. Turn the mixer to low and add the flour mixture in three batches, alternating with the milk, beginning and ending with the flour mixture. Mix on medium for no more than 30 seconds after the last streaks of the dry ingredients are combined.
  5. Evenly divide the batter between the prepared cake pans. Bake for 25-28 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Let them cool on a wire rack fro 15-20 minutes before removing the cakes from their pans – then, tread gently – they are tender!

Make The Frosting

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth and creamy.
  2. With the mixer on low, gradually add the confectioner’s sugar, cocoa powder, vanilla, and salt.
  3. Pour in the cream and mix until incorporated. Turn the mixer to high and mix until the frosting is light and fluffy. Stop the mixer and scrape down the bowl.
  4. Add the melted and cooled chocolate and mix until smooth.

Make The Ganache

  1. Place the white chocolate in a small shallow bowl (I used a cereal bowl) and set aside.
  2. In a small saucepan, heat the cream on medium-high heat to a low boil – be careful not to scald it!
  3. Carefully pour the hot cream over the white chocolate, making sure the cream covers the chocolate.
  4. Let the mixture sit for 10 minutes.
  5. Add a tiny drop of pink gel food colouring and very gently whisk the mixture together until combined. You will have a smooth pink white chocolate ganache!
  6. Let the mixture cool and thicken enough to your liking – I power-chilled mine in the freezer for 15 minutes before using.

 

Piping Buttercream Details

  1. Before piping onto the pink-ganache-covered cake top, let the ganache set up by allowing it to sit for about an hour until firmed up.
  2. To add buttercream blobette details, fill a piping bag fitted with a French open star tip (I used Wilton 4B) with the remaining chocolate frosting.
  3. Pipe out pretty little blobettes along the edge of the cake to create a border; top with tiny gold candies or dragee type sprinkles.

 

Layered cookbook release

Want to win your own copy Layered?! Simply leave a comment below with your personal favourite layer cake combination! (Mine is chocolate and peanut butter, yoinks). Contest open to residents of Canada and USA only. Winner will be chosen randomly! CONTEST NOW CLOSED – thanks to all those who entered!

pink drippy chocolate cake

pink drippy chocolate cake

Congrats again dear Tessa!!! Here’s to many more years of cakey friendship! xo Lyndsay