Simple things make me happy. I think oftentimes it’s us who unnecessarily complicate our lives. Wherever we turn, we hear and see what we need to have, get, and achieve in order to be happy: Bigger comfortable home. Faster car. A nice vacation somewhere warm. And since we all want to be happy, we set out to do what we need to get those things. We wake up earlier, work harder, get home later… and in the hustle of our rushing world forget to notice the small things, which are the very things that make living wonderful. Life is not complicated; we are.
Maybe we moved so far from what life is all about that we need the clutter and noise to keep us occupied…? We are so used to the constant movement and activity that we feel is pushing us closer to some big goal on the horizon that we either feel guilty when we decide to get off the speeding train just for a little bit… or we’re unable to pull the brakes at all. And so the train keeps on going, forever faster, and we miss the joy that’s right here, right now, even though countless little joys are available to us sprinkled throughout our busy days, if only we took time to realize it!
- Hot bath. I don’t even need the glass of wine or candles to go with it, just the solitude and warm water is enough.
- Compliment from a stranger. Works every time 🙂
- A nap. Works almost every time, except when our pet parrot gets in one of his talkative moods and keeps insistently urging me from the next room to “step up, step up!” In that moment I’m just happy I don’t have more than one feathered creature at home.
- Hearing a song that brings back memories.
- A good laugh. You know, the belly laugh that babies laugh with – when you can hardly breathe and it makes your belly hurt? Good times and a workout in one. Score!
- Freshly baked bread. There is nothing better in a baker’s life than the crackly sounds of hot crusty bread taken out of the oven.
- A wonderful new cookbook. Yes, I have way too many. And yet when I see an inventive new cookbook, especially on bread baking, I’m not able to walk away. Some people shouldn’t have free access to bookstores. Or maybe I should just move into one.
- Walking barefoot in the warm sand.
- Licking the batter off the mixer beaters when baking a cake. I know you’re not supposed to do that, but I’ve been happily engaging in this behavior ever since I started baking and it hasn’t killed me yet.
- Finding money I didn’t know I had. That latte bought for five-dollar bill found crumpled in a pocket of the winter coat I haven’t worn for two years? I feel like I just won a lottery.
- Seeing food being brought to me in a restaurant. If you ask Mr. Photographer, that’s actually a big one! I usually try to be pleasant in public, but when I’m hungry, all bets are off. I can go from totally fine to extremely hangry in under 30 minutes.
- Chocolate. Enough said. There aren’t many sorrows that can’t be helped by the dark smooth delicacy.
And chocolate paired with coconut? Heaven on earth that you’re able to create for yourself whenever you want! Remember Bounty bar – the moist coconut filling enclosed in dark chocolate? They were sold two per package, probably to encourage sharing, but it never worked with me 🙂 This is it, except in the cake form. The cake looks and tastes a lot like macaroons, and since a good amount of flour is subbed with coconut, I had no problem converting it to gluten-free. The chocolate frosting is a cooked buttercream enriched with Nutella, and to bump up the chocolate deliciousness content, I poured a rich ganache glaze over the top. Thanks to the generous soaking in Malibu it is definitely a grown-up kind of cake, but you could replace the coconut rum with simple syrup with some coconut extract added, if you insist on sharing the cake with your kids 🙂
Chocolate Coconut Cake
- 7 egg whites, room temperature
- pinch salt
- ¼ teaspoon cream of tartar
- 300 g (10.5 oz.) powdered sugar
- 2 teaspoons coconut extract (if you’re making the cake gluten-free, make sure the extract is gluten-free as well)
- 200 g (7 oz.) unsweetened shredded coconut
- 140 g (scant 5 oz.) all-purpose flour (for making the cake gluten-free, please see Note)
- 400 ml (13.5 oz.) milk, divided
- 150 g (5.3 oz.) powdered sugar
- 7 egg yolks
- 30 g (1 oz.) cornstarch
- 113 g (4 oz.) semisweet chocolate, chopped
- 70 g (2.5 oz.) Nutella
- 226 g (8 oz., two sticks) unsalted butter, room temperature
- 250 ml (8 oz., 1 cup) heavy cream
- 56 g (2 oz.) unsalted butter
- 226 g (8 oz.) bittersweet chocolate, chopped
- 28 g (1 oz., ¼ cup) powdered sugar
+ ¼ cup (approx. 60 ml) Malibu (coconut rum)
– white chocolate, melted – for decoration (optional)
- To make the cake, line a 13 x 9 inch (33 x 22 cm) rectangular pan with parchment paper; preheat the oven to 350 °F (176 °C).
- Place the egg whites with salt and cream of tartar in a bowl of your stand mixer fitted with a whisk. Whisk the whites until soft peaks form, gradually add in the powdered sugar and coconut extract, and continue whisking until the mixture forms firm peaks.
- Combine shredded coconut, flour, and baking powder. With a spatula, gently fold the dry ingredients into the egg white mixture. Pour the batter into the lined pan and level off the top.
- Bake the cake until the cake looks nice light brown, the top springs back to the touch, and the tester inserted into the center comes out clean, about 25 minutes. Invert the cake, peel off the parchment paper, and let the cake cool completely.
- To make the frosting: Place 350 ml (scant 12 oz.) of milk together with the powdered sugar into a deeper saucepan, and let it warm up on a medium heat. Mix the remaining milk with the cornstarch until smooth; set aside. When the milk in the saucepan is hot, mix couple of tablespoons into the egg yolks to temper them, and then pour the warmed-up egg yolk mixture along with the cornstarch into the milk, stirring constantly. Cook for about 2 – 3 minutes until the pudding thickens; turn off the heat.
- Add the chopped chocolate into the hot pudding; stir to melt the chocolate. Set the pudding aside and let it cool completely, stirring occasionally.
- Whip the butter until light and fluffy; add in the Nutella, and mix until thoroughly combined. With the mixer running, gradually start adding the cooled chocolate pudding, one tablespoon at a time, to make a smooth frosting.
- Assembling the cake: Sprinkle the cake generously with Malibu (or sugar syrup with coconut extract). Frost the cake with the chocolate buttercream and place it into the refrigerator to chill for at least 30 minutes, so that the frosting has time to firm up.
- Prepare the glaze: In a small saucepan, bring heavy cream and butter to a boil. Place the chopped chocolate into a glass bowl. Pour the hot butter-cream mixture over the chocolate; let stand for 2 minutes. Add in the powdered sugar and whisk into a smooth glossy glaze. Let the glaze cool to lukewarm before pouring it onto the cake.
- Finishing the cake: If decorating the cake with white chocolate, melt the white chocolate in the microwave and transfer it into a small Ziploc bag. Snip off the corner, and while the dark chocolate is still liquid, draw horizontal white lines on top of the chocolate glaze. With a toothpick or tip of a knife, make vertical lines on top of the glaze, and return the cake into the fridge to firm up.
To make the cake gluten-free, replace the all-purpose flour with your favorite gluten-free flour mix, adding 1 teaspoon xanthan (guar) gum, if your mix doesn’t contain the gums already. Please make sure the coconut extract and chocolate you’re using is gluten-free as well. My gluten-free cake turned out a bit drier and more crumbly compared to the regular cake, which was to be expected with gluten-free flour. I did my best to counteract the dryness with extra helping of Malibu 🙂