Morning Tea for Playgroup – Chocolate and Coconut Cake & Snickerdoodle Blondie

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Thursdays are playgroup days and Emma hangs out the whole week for it!  Today was wet, cold and still loads of fun.  I take morning tea for the Mums and Dads and today we had two – a chocolate and Coconut Cake and a Snickerdoodle Blondie.  I love Snickerdoodle biscuits and have to say this slice was pretty good!

Silly me forgot to take a photo before it went to playgroup…this is what was left …

Snickerdoodle Blondie

Snickerdoodle Blondie ... certainly has Cayden's approval.

Ingredients

2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon grated or ground nutmeg
1 teaspoon salt
2 cups packed brown sugar
1 cup butter, room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons cinnamon
a pinch nutmeg

Directions

1. Preheat oven to 350 degrees F. Lightly grease and/or line a 9×13 inch pan. Combine the flour, baking powder, cinnamon, nutmeg and salt and set aside.
2. In large bowl, beat together butter and brown sugar for 3-5 minutes. Add in the eggs one at a time, then the vanilla, and beat until smooth.
3. Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be somewhat cookiebatter-ish, so it’s best to spread it out with a greased spatula or your hands). Combine the granulated sugar, cinnamon, and nutmeg in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
4. Bake 25-30 minutes or until surface springs back when gently pressed. Cool before cutting. Makes 20-24 bars.

Tastes similar to Chocolate Rough.

Chocolate Coconut Cake

  • 125g butter, softened
  • 1 cup caster sugar
  • 1/2 teaspoon coconut essence
  • 2 eggs
  • 1 1/2 cups Healthy Baker self-raising flour
  • 1/4 cup cocoa powder
  • 1/2 cup desiccated coconut
  • 1 cup milk
  • double cream, to serve

Chocolate Buttercream

  • 200g butter, chopped
  • 200g dark chocolate, chopped

Method

  1. Preheat oven to 180°C/160°C fan-forced. Grease a 6.5cm-deep, 20cm (base) round cake pan. Line with baking paper. Using an electric mixer, beat butter, sugar and coconut essence until fluffy. Add eggs, 1 at a time, beating well after each addition.
  2. Sift half the flour and half the cocoa over butter mixture. Add half the coconut. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour, cocoa, coconut and milk. Spoon into prepared pan. Smooth top. Bake for 55 minutes or until a skewer inserted in the centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.
  3. Make Chocolate buttercream: Place butter and chocolate in a glass or ceramic bowl over a saucepan of simmering water. Stir until smooth. Cool to room temperature. Beat mixture with a wooden spoon until thick and spreadable.
  4. Using a serrated knife, cut cake in half crossways. Place bottom of cake on a plate. Spread with one-third of buttercream. Sandwich with cake top. Spread remaining buttercream over top and side of cake. Serve with cream.

    Notes:  I didn’t use the buttercream, just a normal icing.  I also just used normal SR Flour.





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