Saturday, January 14, 2017


4 sticks butter
3 cups granulated sugar
6 eggs
1 tsp vanilla extract
3/4 cup milk
4 cups all-purpose flour
1/2 cup cocoa powder
1 cup semisweet chocolate chips
1/3 cup shredded coconut
1/4 cup caramel sauce

Preheat oven to 300 degrees.

In a large mixing bowl, using an electric mixer, beat the butter about 3 to 4 minutes or until light and creamy. Add the sugar, beating until fully incorporated, about 2 to 3 minutes. Add eggs, vanilla, and milk; beat until combined.

Lower mixer speed to low and gradually beat in the flour. Scrape down sides of the bowl with a rubber spatula; stir in cocoa powder. Fold in the chocolate chips.

Bake at 300 degrees according to pan size as follows:

Four greased mini loaf pans - 20 to 25 minutes the top with the coconut. Bake until a wooden toothpick inserted in the centers comes out mostly clean (crumbs okay but no gooey batter). This should take about an additional 20 minutes.

One greased full-size loaf pan: Bake 40 minutes then top with coconut and bake another 30 to 35 minutes until the toothpick test above if okay.

Cool cake/s on a wire rack 15 to 20 minutes before removing from the pan/s. Drizzle with the caramel sauce before slicing to serve.

Note: File Photo

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