Lovely Yumms

In a previous blog post, I wrote about some Swedish desserts that uses coconut and also about their love of coffee.  I wrote about a delicious cake that I love very much called 'karleks mums' (pronounced as share-lakes mooms).  Translated into English, it means 'lovely yums'.  Strangely enough, that's how I would describe it.  It's a simple and yummy cake.  To describe it further, it is a light sponge cake with a hint of chocolate topped with a mocha flavoured frosting and sprinkles of grated coconut.  I love how the sponge cake is so soft and light and it's delicious when paired with the mocha frosting.  I like to eat it when it's slightly chilled in the fridge.  Paired with hot tea or coffee, it'll make a delicious and yet light dessert.

The great thing about the cake is that it's very simple to make.  You don't need to cream the butter and sugar like in a butter cakes.  The only whisking you need to do is just with eggs and sugar and you simply add the rest of the ingredients before baking for just 12 to 15 minutes.  While the cake is baking, you can make the frosting in a saucepan and it's ready by the time the cake comes out of the oven.  Easy peasy.  No need to wait for the butter to soften.  No messy cake mixers.  And you only need your measuring cup and spoons, a bowl, a sieve, a saucepan and a baking pan.

If you are in a hurry to get a cake ready, do try this recipe.  It's really easy and quick and most of all, it's delicious.

Karleks Mums

Sponge

2 eggs

1 1/4 cups sugar

3/4 cup milk

2 tsp vanilla essence

2 1/4 cups plain flour

3 tsp baking powder

3 tbsp cocoa powder

150g butter, melted (you can melt it in the saucepan)

Frosting

100g butter

200g icing sugar

2 tbsp cocoa powder

3 tbsp cold strong coffee

1 tsp vanilla essence

about 1/2 cup grated coconut to sprinkle on top

Heat the oven to 225C and prepare a 9 x 13 or similar pan by lining with baking paper.
Whisk the eggs and sugar until fluffy.  This should take about 3 minutes if using the cake mixer.
Add the milk and vanilla essence.
Put a sieve over the bowl and sift in all the dry ingredients.  Remove the sieve and stir until just mixed.
Add the melted butter and mix well.  Do not overmix.
Pour into the baking pan and bake in the oven for 12 - 15 minutes.
As the cake is baking, make the frosting.
Put the butter in a saucepan over low heat.  Let the butter melt completely and then add the rest of the ingredients (except for the coconut, of course).
Stir well and cook until it thickens to the consistency of custard.  This will take only 2 or 3 minutes. 
Take it off the heat but don't let it cool too much before spreading on the cake - it will harden.
Once the cake is cooked, leave it to cool in the pan for a few minutes before spreading the frosting over the entire cake.
While the frosting is still warm, sprinkle the coconut over the entire cake.
Finish cooling the cake in the pan.  You can also leave it in the fridge to chill.
Cut into squares and serve.