surprising recipes

english version


December 2013

chocolate coconut cake

chocolate coconut cake

This is the funniest recipe I ever read. I copied it from the ‘boring baking blog‘ integrally on the dutch version of my blog.  So, if you speak dutch I advise to have a look there.

The day before:

the best way is to make this cake in three days.  As usual, it starts with the preparation and organizing the ingredients.

Ingredients for the cake:

– 300 ml water

– 90 gram cocoa

– 250 gram flour

– 500 gram cane sugar

– 2 teaspoons of baking powder

– 350 ml coconut milk

– 130 sunflower oil

– 3 eggs

Ingredients for the layer and the topping:

– 200 gram coconut rasp

– 300 gram butter

– 300 gram icing sugar

– 300 gram mascarpone

Prepare the chocolate cream:

– Boil the water and add the cocoa.

– Mix it well and put it aside for the next day.

So now you are ready for day 1. Now relax, and tomorrow is baking day 🙂

Baking day:

– Put the dry ingredients for the cake into a bowl: flour, sugar, baking powder.

– Mix the other cake ingredients together: coconut milk, eggs, sunflower oil.

– Add the two mixtures together while stirring constantly.

– And finally add the chocolate cream.

– Prepare two cake pans (25 cm) with butter and a bit of coconut rasp, and divide the mixture over these two forms.

– Preheat the oven at 170°C

– Bake the cakes for about 50 minutes. I did it sequentially as my oven couldn’t contain both forms.

Eating day:

Now we are going into the final preparation for eating the cake.

– Grate the cocosrasp in the oven for about 10 minutes, until brown.  At the best you control the process carefully and shuffle the coconut rasp regularly. Otherwise you risk ending up with a black and white version.

– Melt the butter and add the iced sugar.

– Add 4 tablespoons of the grilled coconut rasp.

– And finally add the mascarpone.

– Mix everything well.

I love it when it comes together:

– Cover the first cake with a layer of the mascar-cocos mixture.

– The put the 2nd cake on top and cover the whole cake with the rest of the mascar-cocos mixture.

– And finally, sprinkle the grated coconut rasp over the cake.

Enjoy now!!!

Many thanks to Boring Happy baking!


pumpkin muffins


I like pumpkin, so when the season is there I will always experiment some new pumpkin recipes.  I never made muffins before, so this was a good occasion to make pumpkin muffins.  I got the recipe from the following website.  I think they are irish, but I follow their website as they have a lot of interesting recipes.  Of course I will also add a dutch version on my blog, but as the original is english I decided to have the première here 😉


– for app. 12 muffins:

– 2 cups of flour

– 400 grams pumpkin

– 2 large eggs

– 3/4 cups of butter

– 1,5 cup granulated sugar (I took brown sugar from sugar cane)

– 2 teaspoons of baking powder

– 1 teaspoon ground cloves

– 1 teaspoon ground nutmeg

– 1 teaspoon ground cinnamon

– 1/2 teaspoon of salt

– for the topping:

– 3 tablespoons of flour

– 3 tablespoons of butter

– 1/4 cup of sugar (white sugar)

– 1/2 cup of pumpkin kernels

– 1/4 teaspoon of cinnamon

Directions for the muffins

– mix the pumpkins into fine pieces.

– Mix the flour, salt, baking powder, cloves, cinnamon and nutmeg into a bowl.

– Melt the butter.

– Add the sugar to the butter and mix well.

– Add the eggs one by one to the sugar-butter mixture.

– Add the pumpkin to the mixture and mix everything well.

– Now add the dry ingredients and mix everything well.

– Prepare the muffin pan with butter.

– Transfer the batter to the muffin pans with an ice cream scoop. Fill the pans for three quarters.

Directions for the topping:

– Ground the pumpkin kernels roughly.

– Melt the butter.

– Add the sugar, the flour and the grounded pumpkin kernels while mixing all the time

– Sprinkle the topping over the batter.

Directions for baking:

– Preheat the oven on 180°C.

– Bake the muffins for about 23 minutes.

– Let them cool down, and remove them from the pan carefully.

And then, just enjoy!!!!

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