Coconut Mint Cake With Caramel and Chocolate Ganache

Who doesn't like BAKING!!! And even if you were not a baking fan, Just looking at this delicious Coconut and Mint cupcakes, will entice you enough to reach for those whisks, to whip up a batch.  This recipe and pic credit goes to one of our Admins, Bibi Ayesha, and she shares with us an old family favourite in her home.

Sunnyside Classics

By Bibi Ayesha Kadwa 

(WATALOTWEGOT)

Coconut Mint Cake

With Caramel and Chocolate Ganache

my mums golen oldie recipe

Makes 24 cup cakes

Or use a cake pan

Pre heat oven to 180 degrees Celsius 

125 g butter..room temperature

1 cup castor sugar

1 cup coconut

1 and half cup cake flour

3 quarter cup milk

3 eggs ..beaten

2 and half tsp baking powder

1 tsp peppermint essence

Half cap of green food colouring

~ Cream the butter and castor sugar well

~ Beat the eggs in a bowl first ..i prefer that

~ Then add slowly little at a time and beat well

~ Sift flour and baking powder into a bowl

~ Add the essence to the milk

~ And the food colouring

~ Add in the dry ingredients alternating with the milk..lastly add in the dessicated coconut

~ Mix nicely with a spatula

~ Spray the pan or cup cake pans well

~ Scoop mixture into the pans

~ Put into pre heated oven and bake till golden brown

At least 20 min

~ Remove trays from the oven

~ Take out the cakes on a cooking rack..cool well

Topping

1 slab of cadburys dairymilk or mint top deck chocolate

5 tblsp caramel treat

4 tblsp nestle cream

Or fresh cream

First melt chocolate..i use a microwave

Add in the caramel treat and mix well

Add in the cream and mix till smooth

Grate peppermint chocolate of choice..i used peppermint crisp

Add the topping on the cakes..and sprinkle grated chocolate over

Enjoy

Romany Creams

Hmmm...these are almost every South African's favourite Bikes!!!  The perfect combination of Crunchy Coconut teamed with Chocolate, is a sure winner anytime, for me at least.

Aunty Fawzia Safla was very kind to share on her late mum's recipe with us On Watalotwegot, gesture such as these make me Love and Respect all these Lovelies on the group, who so willingly part with their heirloom recipes.

Shukran Aunty Fawzia💕

ROMANY CREAMS 

(Recipe kindly shared by Aunty Fawzia Safla) 

1/2 lb butter (250g) 

1/4 cup oil 

1/2 cup maizena 

2 and 1/2 cups coconut 

2 cups flour 

3 tbl cocoa 

1/2 tsp red coloring 

3/4 cup sugar 

Method 

Beat sugar an butter till soft an fluffy add oil then add coconut an dry ingredients make soft dough .Roll out grate top wit fork an cut wit cutter . (Stick together with chocolate ) enjoy ""my late mom's recipe" -Aunty Fawzia Safla"

Coconut, Oats and Chia seed Muesli Bars

This Cookie recipe, shared by Zahira, is jammed full of wholesome goodness. Muesli, Nuts, seeds....you know you just want to get a batch going😉. A very easy to follow recipe, I Hope you do give it a try,  and I'm looking forward to your comments/feedbacks below.  Do send through a pic if you decide to whip up a batch.
💕 Happy Baking💕

Coconut, Oats and Chia seed Muesli Bars
(Kindly Shared on by Zahira Salejee)
1/3 cup coconut oil
2/3 cup honey
1/4 cup brown sugar
1 cup shredded coconut
2 cups rolled oats
1 cup Natural almonds
1/4 cup black chia seeds
1/2 cup finely chopped dates
1/2 tsp ground cinnamon

Preheat oven to 180
Place oil honey and sugar in a pan over low heat. Stir till melted. Place into a large bowl and add in rest of ingredients. Mix to combine. Spoon into a lightly greased 20x30cm slice pan lined with non stick baking paper. Bake for 25mins or until golden. Leave to cool completely before slicing.

My notes:
I added a combination of cashew, almonds and hazelnuts and used 2tblsp less sugar.
I also added a combination of chia seeds (2tblsp) and flax seed (2tblsp)- (Zahira Salejee)

Bon appetit