Coconut Chocolate Chip Pound Cake with Kalua Glaze

Well, it’s rained about 40 days and nights here in Lausanne and things are looking a bit dreary. I mean, don’t get me wrong, I love a good excuse to be all pensive, turning on the big blonde brain machine, staying indoors whist sipping a cup of tea, good book in hand while contemplating my existence. Let’s be honest though even that gets tiring after a while (am I even real? what does the word “banana” even mean?  why do we call them “toucans” and not rainbow-beaked birds?!)

To liven spirits here and elsewhere, here’s a recipe sure to find a special place in your heart, belly AND transport you to a land of tropical paradise (personally, my idea of a paradise is a land where 5’2 is a perfectly tall height and breakfast is served 24/7 but let’s not get crazy here)

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Last week, my pal David celebrated his 21st birthday and I made this cool cake, inspired by David’s love of yogurt. Absolutely loves it. I swear that kid will live to be 312 with all those probiotics floating around.

So without further ado, I present to you the aaaaaaaamazing Coconut Chocolate Chip Pound Cake with Kalua Glaze

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Coconut Chocolate Chip Pound Cake with Kalua Glaze

Serves 8-10 people

Ingredients

For the cake:

  • 1 1/2 cups white wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup coconut yogurt
  • 3/4 cups sugar
  • 3 eggs
  • 1/2 cup vegetable oil
  • ½ cup chocolate chips

For the glaze:

  • 2 cups powdered sugar
  • ¼ cup unsweetened cocoa powder
  • 2 tablespoons Kalua
  • 3 – 4 tablespoons milk

Directions

  1. Preheat the oven to 350 degrees F and grease a loaf pan.
  2. Sift together the flour, baking powder, and salt into a bowl and set aside. In another bowl, whisk together the yogurt, sugar, eggs, and oil.
  3. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the chocolate chips into the batter.
  4.  Pour batter into the prepared pan and bake for about 20-30 minutes, or until a cake tester placed in the center of the loaf comes out clean.
  5. While waiting for the cake to bake, prepare the glaze. In a small bowl, whisk together the cocoa powder and powdered sugar. Next, add Kalua and milk in small increments, stirring until mixed together thoroughly.
  6. When the cake finishes, remove it from the oven and set on a cooling rack. Using a fork or toothpick, poke small holes over the top of the cake and drizzle with the frosting. Serve with lots of love!
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Pat’s Sydney Sider Breakfast

Yesterday morning, I was lucky enough to witness an Aussie in his natural kitchen habitat. Doing what, you ask? Creating the most intricate breakfast feast I’ve seen since I had an Ulster Fry (and figured out what black pudding was– the hard way). While I often get to reap the culinary benefits of having this food wizard as a flatmate, Pat’s “Sydney Sider Breakfast” was out of this world! Forced on principal to grab my camera before chowing down like a madwoman, this breakfast is as delicious as it looks! Thanks Pat!!!

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Pat’s Sydney Sider Breakfast.

Serves about 4 people

Ingredients

  • 1 loaf of sourdough bread
  • 4 eggs
  • 12 truss tomatoes, on the vine
  • 8 large brown mushrooms
  • 3 avocados
  • 1-2 tablespoons fresh lemon juice
  • olive oil
  • pepper
  • salt

Directions

1.Peel avocados and mash in a large bowl. Add lemon juice, a large pinch of salt, a dash of pepper and olive oil and mix together to taste. Set aside

2.In a large skillet, cook tomatoes and mushrooms over medium high heat with a dash of oil, stirring occasionally until lightly crisp.

3. Meanwhile, begin to poach eggs using your preferred method (for me, I like to use the old measuring-cup-in-water-bath-method [you can read about it here!] but the old trick of cracking them in boiling water with vinegar works just as well!)

4.While eggs are poaching, slice bread into thick slices and toast ’em.

5. When ready to serve, spread toast generously with the avocado. Top the toast with a poached egg and add a few tomatoes and mushrooms on the side. Enjoy!

If Your Cake Burns, Eat It Anyways

When things don’t exactly meet your expectations in just about any way, shape, or form, what do you do?

Are you the type that just lets it roll of your back while singing, “no worries” or some other words of super chill wisdom while gazing at an invisible Bob Marley poster OR are you the type that lets it brood and fester and rot for two days while muttering like Gollum, developing an odd case of scoliosis from being hunched over, and vowing that you’ll just never again have expectations?

I know this will probably come as shock to the eeeeeeeveryone (the sarcasm here is bounding) but yes, my name is Sarah Smith and I’m totally a 100% expectation lover.  I don’t count on just anything to meet my expectation- I like to count on ALL the things. ALL the pieces. And then, when things don’t work out as usual, comme d’habitude if you will, you can find me hunched over in my room muttering in my really horrible Gollum voice counting the ways how the situation isn’t my fault even though, well, it kinda is for my outrageous expectations.

Let me provide an example.

Yesterday I was invited to this dinner party hosted by (get ready for it this it’s a bit complicated) a work colleague of the father of my friend Drew. Being a lover of food, I asked my friend if I should bring anything, he said “aw of course”, and after some thought I decided to make a cake I heard about in one of my classes. Charlotte aux Pommes (aka the weirdest cake ever).

The afternoon went a little like this:

Stage one: chopping apples (the recipe seems quite normal at this point)

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Stage two: sauté the apples with a bit of cane sugar and cinnamon (also quite normal)

 

Stage three: get 15 slices of bread and cut the crusts off (uhhhhh what?)

 

Stage four: slice the bread in thirds and use two thirds of them to line a deep baking dish (ummm okay…)

 

Stage five: put the sautéed apples atop the bread slices, top with remaining third of sliced bread, drizzle with melted butter, and bake (… but won’t my bread get soggy?)

 

So I put it in the oven and things were looking weird but good. Until of course I began to smell something like burnt toast igniting on fire and ran to the oven while forming some kind of recovery plan (can you give a cake CPR?).

I take out the “cake” or whatever it’s supposed to be and this thing is nasty looking. Nasty. The bread on top is covered in what seems to be asphalt or black paint but that’s really just the burnt bits laughing at me. After I take it out there’s complete silence in my apartment I really hope my friends aren’t thinking, “…if you have a food blog doesn’t that mean you know how to NOT burn things” or really just “…ewwwww”.

I think my friends either saw a hint of my disappointment or maybe my back hunching over and the whole Gollum bit coming out to whine and so they told me everything would be okay, to put some powdered super on the top to cover the burnt bits, and not to worry about it. But of course I worried about it.

I worried about it on the metro.

I worried about it at the door when I handed our host the cake and thought surely “He’s gonna throw this in my face I mean I’ve basically disgraced his native cuisine”.

I worried about it during delicious raclette and then when our host announced “time for Sarah’s dessert!” my heart was pounding with fear.

But that was the silliest thing because everything ended up being…well…perfect.

Once plated, you couldn’t even see the burnt bits the powdered sugar didn’t catch. The apples looked and tasted perfect and the bread had this really nice “bread pudding” effect that really made everything come together deliciously. Even the burnt bits added a nice crunch that no one would have anticipated.

 

Needless to say, I happily brought home an empty dish.

So the moral of the story is, the next time you come across something that really didn’t meet any of your expectations, do what I should have in the first place:  dust it with a little powdered sugar, hope for the best, and dig in anyways.

 

Charlotte Aux Pommes 

Ingredients:

6 apples

1 loaf rustic bread

4 tablespoons butter, melted

6 tablespoons cane sugar

½ teaspoon cinnamon

 

Directions:

1. Preheat the oven to 350 degrees F. Peel and slice apples and then place in a large bowl. Add cinnamon and sugar, mixing until all apples are evenly coated.

2. Sauté the apple mixture over medium high head for about 4 minutes. Set aside.

3. Cut the crusts from the bread and then cut each slice into thirds.

4. Coat the bottom and sides of a deep baking dish with about half the melted butter. Line the bottom with roughly 2/3 of the bread slices.

5. Add the apple mixture and then top with the remaining 1/3 of the bread.

6. Drizzle the remaining butter over the bread and place in the oven for about 30 minutes, checking regularly to ensure the bread doesn’t burn.