I did not intend for this cake recipe to be eggless, It came about out of lack of time. It was New Years morning, which also happens to be my husband Richard’s birthday and we were in the midst of a bad snow storm. So, there was no chance of heading to the market and for cases like this, this is when Pinterest comes in handy! I just search for cakes made with no eggs and it’s as easy as that. Well, the plus part was that I had the other ingredients I needed for the cake and of course I had to add my touch to it.
As I browsed through my pantry, I see a can of light coconut milk, semi sweet chocolate chips and a can of dulce de leche. Chocolate sauce! At first I thought, hhmm it might be too runny, but as it cooled it thickened up. And then once chilled overnight it was the perfectly thick sauce or ganache for my cake. I know ganache is typically prepared with cream, but the coconut milk worked beautifully! Richard’s all time favorite cake is vanilla cake with chocolate frosting and shredded coconut…mission accomplished! This recipe reminds of a chocolate dessert one would enjoy on Valentines Day as well, hint…hint…..
I also included the recipe for a version of my Mom’s butter cake with chocolate frosting just like she used to prepare for us on our birthday when we were children. With a little added La Piña twist, this is how I remember it
Chocolate Coconut Dulce de Leche Sauce
13 ounce can of light coconut milk
12 ounce bag of semi sweet chocolate chips
1 can “La Lechera” dulce de leche
* Prepare the frosting at least 8 hours in advance so it has time to chill and thicken.
1 3/4 cups, plus 2 tablespoons all purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1 stick of unsalted butter at room temperature
2 tablespoons sugar
1 can sweetened condensed milk
2 teaspoons vanilla
3/4 cup cold milk
1/2 cup cherry preserves
1 cup flaked coconut, plus 1/2 cup reserved to garnish cake
2- 8 inch round cake pans (greased and floured)
1. Heat a saucepan to medium heat. Add coconut milk, 8 ounces of chocolate chips and 1/2 cup of dulce de leche caramel. Whisk now and then until it just starts to bubble and is all smooth. Remove from heat and let cool overnight. The sauce will thicken up nicely to frost the cake.
2 .Preheat oven to 350 degrees F. Sift the dry ingredients together, set aside.
3. With a hand mixer, whip the butter and sugar, but do not over whip. Gradually mix in the condensed milk and vanilla.
4. Now you want to alternately, add the dry ingredients to the wet in stages, including the milk. So it will be add 1/4 flour mixture to condensed milk mixture and mix. Then add a little milk and mix, just until blended. Continue this, ending with the flour. Do not over mix. Fold in the 1 cup coconut and 1/3 cup of cherry preserves.
5. Butter and flour 2 eight inch cake pans and divide the batter into the pans. Bake in preheated oven for 30 to 35 minutes or until knife comes out clean from the center. Remove from oven and let cool.
6. Once cakes have cooled, add bottom layer of cake to serving platter. Add chocolate sauce and flaked coconut. Add second layer of cake, add more chocolate sauce, flaked and remaining chocolate chips. Yields up to 8 to 10 servings.
Old Fashioned Butter Cake, Mendez Style
2 cups all purpose flour
1 1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter, softened
1 cup milk
1 teaspoon vanilla
1. Preheat oven to 350 degrees F. Grease and flour two 8 inch x 2 inch baking pans and set aside.
2. In a large mixing bowl sift together the flour, sugar, baking powder and salt.
3. Add butter, milk, and vanilla. With a hand mixer, beat for 2 minutes, occasionally scraping down the sides of bowl.
4. Add eggs and beat for 2 more minutes.
5. Pour batter into prepared pans, dividing equally between two pans. Bake for 30 to 35 minutes, or until a toothpick or knife inserted comes out clean. Remove from oven.
6. Cool in the pans for 10 minutes and then turn cakes out onto a cooling rack to cool completely.
1 stick butter
2/3 cup Hershey’s cocoa
2 1/2 cups powdered sugar
1/3 cup milk(plus a few additional drops if needed)
1 teaspoon vanilla
2 tablespoons instant espresso
2 tablespoons water
1/2 teaspoon cinnamon
1 cup strawberry preserves, set aside
1. Melt the butter, stir in cocoa. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Mix the espresso with 2 tablespoons of water until dissolved. Mix in the espresso, vanilla and cinnamon to the frosting.
2. To finish cake, add the first cake to the serving plate. Spread the preserves over the top evenly. Layer the second cake on top and spread the chocolate frosting evenly over entire cake. If you would like, you could take a solid dark chocolate bar and using a vegetable peeler, shave some chocolate over top of cake for garnish. Yields up to 10 servings.