Food Lion Kitchen: Cocoa Coconut Flip Cake - WNCN: News, Weather

My Carolina Today hosts
Food Lion Kitchen: Cocoa Coconut Flip Cake

Food Lion Kitchen: Cocoa Coconut Flip Cake

Posted: Updated:
Linda Watson and Valonda Calloway Linda Watson and Valonda Calloway
Cocoa-Coconut Flip Cake
From Fifty Weeks of Green: Romance and Recipes by Linda Watson, founder of the Cook for Good project

© 2013 Cook for Good, used by permission.

Active time: 15 minutes. Total time: 50 minutes. Serves 8.

·         1 cup white whole wheat or all-purpose flour (120 grams)

·         3/4 cup sugar (150 grams)

·         2 tablespoons cocoa(10 grams)

·         2 teaspoons baking powder

·         1/2 teaspoon salt

·         ½ cup coconut milk beverage

·         1 teaspoon vanilla

Sauce

·         3/4 cup hot water

·         3/4 cup brown sugar (163 grams)

·         1 tablespoon Hershey's cocoa (5 grams)

  1. Heat oven to 350°F. Grease an 8-inch square baking pan. In a medium bowl, stir together flour, sugar, cocoa, baking powder, and salt.
  2. Heat coconut milk beverage and coconut spread in a microwave-safe container in the microwave until spread melts, about 1 minute on high. Stir vanilla into liquid and pour onto flour mixture. Stir until smooth, using a spatula to include any dry parts on the bottom of the bowl. More stirring is not better, though: you don't want to develop the gluten network and make the cake tough. Pour batter into greased cake pan.
  3. Heat water in a microwave on high until hot to the touch, about one minute. Put hot water, brown sugar, and remaining cocoa into batter bowl. Swish to combine and to pick up remaining batter. Gently pour hot liquid over cake batter. Bake for 35 minutes or until top is medium brown and chocolate sauce bubbles around the edges.
  4. Let cake firm up for about 10 minutes, then serve by cutting into pieces, flipping onto the serving plate, and topping with any chocolate sauce left in the pan. Keep any extra covered at room temperature for about three days. To serve, cut, flip, top, and then microwave until topping goes molten again, about 30 seconds on high per piece.
  • My Carolina TodayMore>>

  • Food Lion Kitchen: Spaghetti With Arugula

    Food Lion Kitchen: Spaghetti With Arugula

    Friday, July 25 2014 5:13 PM EDT2014-07-25 21:13:09 GMT
    Chef Adam Rose from The Black House at Straw Valley makes Spaghetti with Arugula.
    Chef Adam Rose from The Black House at Straw Valley makes Spaghetti with Arugula.
  • MyCT News: Weekend Happenings

    MyCT News: Weekend Happenings

    Friday, July 25 2014 3:09 PM EDT2014-07-25 19:09:26 GMT
    Screening of 20 Feet From Stardom and performance from Lisa Fischer at the North Carolina Museum of Art.Delta Rae at Farm AidClayton Youth Theater performance of Aida at the Clayton Center
    Screening of 20 Feet From Stardom and performance from Lisa Fischer at the North Carolina Museum of Art.Delta Rae at Farm AidClayton Youth Theater performance of Aida at the Clayton Center
  • Beach Body Workout

    Beach Body Workout

    Friday, July 25 2014 2:59 PM EDT2014-07-25 18:59:24 GMT
    Trainer John Rowley shows Valonda how to work out on the beach.
    Trainer John Rowley shows Valonda how to work out on the beach.
Powered by WorldNow

1205 Front St., Raleigh
N.C., 27609

Telephone: 919.836.1717
Fax: 919.836.1687
Email: newstips@wncn.com

Can't find something?
Powered by WorldNow
All content © Copyright 2000 - 2014 Media General Communications Holdings, LLC. A Media General Company.