Serves: Makes around 10 small loaf cakes
Cost: ~€2.20
Preparation and cooking time: ~30 minutes
Calories: ~333 per cake, if 10 are made
Summer has been in full swing here – finally – and yet I can’t seem to stop baking! It’s tortuously hot here: ok, perhaps not as hot as some parts of the world… I’m guessing folks in some parts of the US or the middle-East are having a fairly miserable time as well but I’m truly not a hot-weather person. Some people thrive on it… they want to spend their breaks at work sitting out in the sun. I on the other hand walk in the shade and generally lose all energy. My favourite time of the day is when I can come home and stand under a cold shower – and feel actually “chilly” for the first time all day – before sitting down on the balcony, enjoying the quiet and slightly cooler evening air.
Despite the temperatures though I just can’t seem to stop baking. I’m making bread several times a week, I’m making more cookies than I’ve ever made in my life, and then cakes, like these. In fact I think I’m solely responsible for the temperature in the apartment being a constant couple of degrees higher than it needs to be. The heat can’t even be abated by a giant fan I have which is about the size of a jet engine (and about as noisy) but I suppose I should try and enjoy the warm weather while it’s here. It will be gone soon enough!
I saw some lovely little coconuts in the store the other day. To be honest, they’re not really specific to any season any more – I think they can be purchased year-round – but I really felt like having one this time, and doing something “different” with it, as opposed to just eating it straight from the shell. Of course, the first obstacle to getting to the wonderfully pure white meat inside was getting past that shell. Previous methods I’ve employed have usually involved some form of blunt-force trauma which usually results in objects getting broken or dented. This time I decided to cut it neatly in half using a hacksaw. Very effective I must say! Once you’ve cut through the shell itself then you can just insert a cleaver or something similar to force apart the “nut” into two neat halves.
I’d purchased the little loaf moulds during my last visit to England and had been wondering what use I could put them to for ages. Not sure if I’d bother using such moulds again. They weren’t cheap and I think there were only ten in a pack and it seemed very wasteful. They were very thick and well made, but of course as soon as you want to eat the cake then it gets trashed. Not really worth it in my opinion. Overall though, the cakes were great. I considered putting a frosting on them but this would have been complete overkill. They were lovely on their own – not too sweet, and a perfect accompaniment to a cup of tea or coffee!
August is upon us and that can only mean one thing – no traffic jams in Paris! It’s common here for residents of Paris to take a month of summer vacation during the month of August so it can get very, very quiet. Of course, it’s certainly not a “ghost town”. There are still plenty of people around, but the impact it has on traffic and availability of parking spaces in the capital is remarkable. My wife and I are going to use this opportunity to try and visit as many of our favourite restaurants as we can while it’s nice and quiet!
Have a great day everyone :).
Fresh Coconut and Ginger Cakes
Ingredients
- 170g Caster Sugar
- 170g Butter, softened
- 3 Eggs
- 170g Self-Raising Flour
- 80g Crystallized Ginger
- Half a Coconut
- 2tsps ground Ginger
Instructions
- Start off by pre-heating your oven to 190 degrees Celsius. Cream the butter and sugar together in a large bowl until pale and fluffy. Beat in the eggs, a little bit at a time, and then finally fold in the self-raising flour and ground ginger.
- Chop the crystallized ginger into small chunks and finely grate the coconut meat. Stir the ginger and coconut into the cake batter until well mixed and evenly distributed.
- Divide the batter between suitable cake cases. I used mini loaf cases and there was enough batter for 10 mini loaves. If you use round paper cases then you’ll probably have enough batter for 20 or so.
- Place the cakes into the preheated oven and bake for about 15-20 minutes, until well risen and golden brown on top. If you stick a cake with a skewer it should come out clean. Remove from the oven and allow to cool on a wire rack. Enjoy!
Marta@What should I eat for breakfast today says
It’s hot in Berlin as well, but I love it. Am a bit tired, but still, I know I’ll miss it. I am glad that you’re baking despite of not perfect conditions. I like to read your posts 🙂
Charles says
Thanks Marta – what’s life without a nice slice of cake, right? Hot weather be damned!
A_Boleyn says
In spite of the challenge of cutting open the coconut and the heat, the cakes sound lovely. I don’t think I’ve ever used crystalized ginger in my baking but I’d like to try this cake, even if I had to use purchased shredded coconut instead of preparing it from the whole coconut.
In fact, I haven’t purchased a whole one in years though I remember having my dad use a chisel to penetrate one of the eyes and then drain out the water inside before breaking open the coconut with a hammer. He’d peel off the fibrous outer shell and just bring in the chunks of coconut to be peeled and eaten. I’ve been baking as well … twice this week though my pumpkin cake wasn’t as successful as I had hoped.
Charles says
Oh, you should! Crystallized ginger is wonderful. I made some… er, I think “triple”(?) ginger cookies a while back with them and it’s just fantastic. Regular dessicated coconut would work ok, but it definitely lacks the juiciness of fresh stuff!
You definitely need something sharp to break into it… Either that or something REALLY heavy and big. Using a regular hammer just bounces off!
A_Boleyn says
My dad had a couple of those sledgehammer things used to drive posts into the ground. Trust me … the challenge was not to crush the coconut to pieces. 🙂
Anneli (Delicieux) says
Cute little loaf cakes! I am a sucker for little containers and moulds. Annoying that your were just throw away ones… I have seen some silicone ones loaf shaped. Anyway, I digress… I love the combination you have here of coconut & ginger, Unusual but I bet it’s delicious. Enjoy your quietish time in Paris this August xx
Charles says
Hi Anneli, it was a reat combo – definitely recommend it! Being in Paris… in fact anywhere in the Ile de France is a joy at this time of year. I went to my bank in Versailles today and oh my God… I could actually get a parking space RIGHT OUTSIDE! 😀
Maureen | Orgasmic Chef says
You’re a better man than I to bake at the height of summer. When it’s that hot here I cook roasts in the bbq and we eat salads and cold desserts.
I’d love a piece of this cake. I can make it now because it’s winter. 🙂
Charles says
Well – to be fair, the peaks of our summers are probably ~10 degrees cooler than the peaks of yours’, so I can definitely understand your reluctance!
Sjir Bagmeijer says
I personally do not really like ginger but I love coconuts, do you have a recommendation to swap the ginger with?
Charles says
Hi Sjir, do you like candied cherries? They would definitely work, but try to find good ones. They make the really disgusting, bright red ones, which taste of nothing but sugar… candied maraschino cherries, I think they are, and then there are candied morello cherries… rich and juicy and really perfect for baking!
shu says
LOOKS AND SOUNDS SO FREAKING GOOD CHARLES! you know I love coconut already, so this is completely up my alley, especially with the touch of spice from ginger (another must-have in mu kitchen). The heat’s gone away in Llondon already- having quite a few grwy rainy chilly nights which (I never thought I’ll say this) I finally am quite thankful for. Cue in curry nights (and a bit of blogging, finally).
p.s. love the new profile picture with willie- adorable!
Charles says
Thanks Shu 😀 – You know it’s really cold here tonight… I think it’s only 14 degrees, which isn’t that cold, but compared to the temperatures we’ve been having it feels freezing!
Jean | DelightfulRepast.com says
A lovely little unfrosted not-too-sweet cake to have with a nice cup of tea! I’m in heaven, Charles!
Charles says
Hi Jean, I did think about frosting it, but decided not to in the end. Sometimes simpler is better I think!
Eva Taylor says
Hi Charles, oh my, putting the oven on in the summer at my house would get some ‘looks’ if you know what I mean. But I bet The Wife and William like the results! I made a coconut pound cake several months ago on the BBQ to avoid the oven. I like the smaller loaf size but I’m with you, too wasteful; I’ve often stood in front of those beautiful paper molds at the store, considering purchase, but seeing your review I’m glad I’ve opted not to — although they would make gorgeous gifts. I love the addition of the candied ginger, very creative and a beautiful combo with the fresh coconut.
Coconut water has become quite the phenomenon here, it’s supposed to be very nutritious particularly after a workout.
Charles says
Hi Eva, my wife really liked the cakes… in fact the whole batch lasted about 3 hours, lol! 😀
I must say, I can’t *stand* coconut water. Coconut milk, now we’re talking, but the water… yuck! Sometimes I buy it and I drink it and wonder why on earth I did such a silly thing, though I’m sure it has its benefits!
Chica Andaluza says
How opportune – I bought a coconut yesterday with no particular plan and then you post this gorgeous recipe! Paris is a strnge place in August (like Rome too) but apart from the heat, I used to rather enjoy the way it feels different for a few weeks.
Charles says
Hi Chica, do let me know if you can try this! Best thing about Paris in August is the free parking *everywhere*…! Hooray 😀
Karen (Back Road Journal) says
Charles, I know I would love one of your little cakes with a cup of tea. They sound wonderful the both the fresh and candied ginger along with the coconut.
Charles says
Hi Karen – it’s definitely a good accompaniment for tea :). Hope you’re well!
GourmetGetaways says
Oh I just love these mini loaves!! How cute!
The flavours would be so delicious, I love both cocounut and ginger.
We are in winter here but I am betting our winter temp is hotter than your summer :p
Charles says
Hi GG – ah, winter! Whenever it’s summer, I long for winter… and then winter rolls around and I curse the freezing temperatures, lol!
Sissi says
I think I need sun to be happy and the endless winter we have just had made me sad, angry and depressed… so I’m glad summer is there.
Your mini cakes look fantastic, especially in the beautiful moulds. I’m crazy for fresh ginger but its sweet crystallised form is the only thing I am not fond. On the other hand I have never tried it in cakes… As for coconut, of course I love it and use it in every form I know.
I have never bought a whole coconut. Somehow I’m afraid I would choose a rotten one without knowing and of course I wouldn’t know how to open it… The freshly grated coconut must have been so much better than the dessicated one.
Charles says
Hi Sissi, it’s not uncommon I must say. I’m not sure how serious you were being about feeling depressed in winter, but it’s definitely something a lot of people experience. Me personally, I kind of like dark, cold days :D.
If it makes you feel better, out of about… oooh, I don’t know… maybe 40 coconuts I’ve bought in my life, I’ve only ever had one rotten one, and that was because I left it sitting on my table for weeks. Just be sure that the “eyes” are fairly intact, and you can hear water inside, and it should be fine. It’s so much fun, and a lovely snack… you should get one!
mjskit says
WOW! These cakes look fabulous! I love your combination of coconut and candied ginger (something I eat daily). Love the cake molds too. I thought you had a typo when you said “Summer has been in full swing here – finally – and yet I can’t seem to stop baking!” I thought you meant winter, but no – it is summer in France! During the summer I might turn the oven on a couple of times when I just NEED some bread, but otherwise it stays off. Even my little convection hasn’t come on much. Just too hot. Glad you’re able to keep baking because you do a GREAT job! Love these little cakes!
Charles says
Thank you MJ, and for the mention on G+ too :). They were very enjoyable little bites… definitely didn’t last long, hehe :D. And yep – definitely summer here… northern hemisphere for the win! 🙂
Laura (Tutti Dolci) says
Lovely little cakes, I like this size because they’re easy to share!
Charles says
Definitely, but what is this sharing you speak of? Sounds like a very strange concept 😀
Raymund says
I missed your posts, after a long vacation in Europe here I am back drooling over my keyboard thanks to your recipes 🙂
Charles says
Welcome back Raymund – I hope you had a good holiday!
betsyb says
These little cakes look like they are well worth heating up the apartment to make…and eat! I adore fresh coconut and candied ginger. Like you, I hate the heat and can’t wait for the cooler temps. Have found myself still standing over a hot stove or heating up the oven, but that’s okay as long as the end result is worth it. Love the shot of you and William that you have in the sidebar now. Hope you and your wife enjoy the restaurant hopping while it is quiet. 🙂
Charles says
Thanks Betsy, I decided that the sidebar needed a bit of a makeover… I hadn’t been entirely happy with how it looked for a long time.
It’s getting chilly in the evenings here at the moment… seems like summer might be going soon, despite it being pretty short for us here!
Kristy says
A month long of vacationing. That sounds perfect to me! I hope that you get to enjoy several nights out at your favorite restaurants and that you get a front row parking space each time. 🙂 Your little cakes look delicious. Mr. N would be a big fan of these. He does love his crystallized ginger. I bet it’s great with coconut too. And I do like your little cake pans. It’s too bad they were so expensive and are disposable. They are adorable! I probably would have bought them too. The only difference, is that I would probably still be trying to figure out what to make in them! 😉
Charles says
Hi Kristy – I wish… I used up most of my vacation on various “William-related” things, but we can still appreciate the quietness on the weekend!
The cakes are great – really tasty – I hope you get a chance to try them! 🙂
Sawsan@ Chef in disguise says
I hate hot weather! I come home from work on the verge of melting with no energy what so ever. Still like yourself I can’t seem to stop baking. I guess when you pass a certain point in the baking addiction the heat does not matter any more lol
I have trouble with opening fresh coconut but don’t think I have the guts to use a hacksaw!
I will definitely keep this recipe in mind the next time I buy coconuts
Charles says
I know right? Who cares about being hot while baking… you can always take a shower later to cool off!
Using a hacksaw is actually ok – just use a small one, the kind meant for crafting. The blade isn’t super sharp and once you make a small dent in the coconut you can just hold it with one hand and saw with the other quite safely and easily!
Kelly @ Inspired Edibles says
Charles, I love the sound (and looks) of these loaves… (the sizing is great too!). Coconut and ginger is a dynamite combination and I can imagine how well it would work here. I’d be baking them in the heat too. I love warm weather — as a Canadian, you learn at a young age never to complain about the heat because before you know it, you’re freezing your butt off again 😉 (cannot believe what my February is going to look like this year… what a strange thought in the true sense of the word!).
Charles says
Wow, yeah – it’s going to be so weird… no more snow I guess! I hope you’re ready to have a nice temperature range of “warm” to “hot” :D.
Nami | Just One Cookbook says
Oh wow this sounds so delicious! My mom brought me Crystallized Ginger when she visited me last time (not sure how long they last… hope they are still ok). This is a great recipe to use them. And my favorite coconut in it… LOVE IT! I love ginger so much in cooking but I don’t think I’ve tried using for baking yet. Very excited about this recipe!
Charles says
Hi Nami – I don’t think you need to worry… I think it lasts for a very long time… I guess at least a year 🙂
fati's recipes says
Hi Charles. Long time no comment. I’ve been buried in final year uni studies, and gosh I can’t wait until the summer holidays!
We’ve said goodbye to winter now which is in fact my fav season because winter here down under isn’t icy cold (at least where I live, that is!)
These cute cakes look great but I almost feel like the effort needed to use fresh coconut is too much… And this feeling could be because of my tight schedule right now 😛 because I bet it tastes so much better with the fresh coconut 🙂
The guys at the grocer told my g-rents to bake the nut at some high temp until it cracks. And they did that once and once it cooled it actually tasted really good 🙂 perhaps you can give it a go! 🙂
I agree about the little cases. They’re always novelty prices and one use only. Maybe best used for special occasions only 🙂
See you ’round the blogosphere when I come back to it!
Charles says
Ah yes, of course, your terms are all upside-down compared to Europe and the US – I always forget that. Boy, you must be busy – Glad I’m not having to go through all that myself! Hope you’re having fun nevertheless though! 🙂