C is for Chocolate-Coconut-Cookies-Cake

Creativity is best appreciated when you make mistakes with your recipe and still manage to bake a delicious cake. – PhWriter11

I like baking from scratch. I like challenging myself every time I tweak the recipe to include what is available in my pantry. Today I only have a handful of basic ingredients, including the leftover grated coconut  from my homemade virgin coconut oil project. I have two easy recipes to share today, and a cake and two dozen cookies to enjoy.-  Grandma Glasses 06.23.13 01:57


coconut flakes

coconut flakes
virgin olive oil and blueberry yoghurt ingredients for this recipe
virgin olive oil and blueberry yoghurt ingredients for this recipe


½ c grated coconut , toasted

½ c dark chocolate, chopped

1 c wash sugar

2 c all purpose flour

1 c mayonnaise

½ c yoghurt  or ½ cup sourcream milk

 ( I used blueberry flavored yoghurt)

¼ c  virgin olive oil

1 tsp baking soda

Pinch of salt

1 tsp vanilla

mayonnaise coconut and chocolate cookies
mayonnaise coconut and chocolate cookies

Mix together dry ingredients : flour, sugar, baking soda and salt.  Add mayonnaise, vanilla , olive oil and  yoghurt. Mix together very well. Add coconut and chocolate until combined.  Shape into walnut sized balls. Place about an inch apart on a greased cookie sheet. Press with a fork or finger. Bake 12 minutes in 350F oven.  Cool and transfer.

mayonnaise coconut and chocolate cookies by Grandma Glasses
mayonnaise coconut and  dark chocolate cookies by Grandma Glasses




2 c flour

125 g  dark chocolate, chopped

1 ½ tsp baking powder

1 c milk or 1 c sour cream milk

1 tsp vanilla

2 c wash sugar

2 tsp baking soda

½ c oil ( I used 1/3 c vegetable oil + ¼ olive oil)

½ c hot espresso coffee  ( 2 tbsp instant coffee +1/2 c hot water)

2 eggs  ( 1 egg + 1 tsp vinegar )

Pinch salt


  • Preheat oven 350F. Grease and lightly flour 9-inch cake pan.
  • Sift flour, baking soda, salt in a large mixing bowl.In a mug, microwave chocolate for 1 min or until slightly melted. Add hot espresso and stir until chocolate dissolves. Set aside.
  • In another bowl, whisk together sugar and  egg. Pour in oil, vinegar, vanilla and chocolate- coffee mixture.
  • Gradually add  dry ingredients to chocolate mixture. Continue whisking until combined.
  • Beat all together. This will be very thin. Pour in greased baking pan.
  • When cake is completely cooled,  frost with your favorite buttercream or icing.
Delicious Moist Dark Chocolate Cake by Grandma Glasses
Delicious Moist Dark Chocolate Cake by Grandma Glasses


1 pack unflavored gelatin dissolved in ¼ c hot water

1½ c powder sugar

1 tbsp instant coffee

¼ c  warm milk

½ c heavy cream

2 tbsp cocoa powder

100 g dark chocolate

3 tbsp butter

1 cup pistachio nuts, coarsely crushed

In a small bowl, dissolve gelatin in hot water. Mix warm milk and set aside.

In another medium bowl, mix ¼ c cream and ½ c sugar until blended. Add  instant coffee, cocoa powder and continue whisking until smooth. Add gelatin mix and whisk until smooth and no lumps. Set aside.

On a  bain-marie , melt 100g dark chocolate and butter. Add the remaining 1/4 c cream and continue stirring until smooth and blended. Pour chocolate mixture into a bowl and cool slightly. Gradually add remaining 1 cup confectioner’s sugar. Continue whisking until smooth. Add coffee-chocolate-gelatin mix and continue whisking until icing is creamy. You can use this as filling and frosting.

But I  can’t just stop with a cake base. Although it looks good as it is, I had to make some frosting.  Icing  always gives a cake  an oomph factor, both visually and gastronomically


Slice cake into two layers. Pour and spread chocolate filling on bottom layer. Put top layer and continue frosting using spatula. Sprinkle pistachio nuts and drizzle top with chocolate.Put in fridge to set.

dark chocolate cake with pistachio and chocolate ganache dark chocolate cake with pistachio and chocolate frosting (6) dark chocolate cake with pistachio and chocolate frosting (22) dark chocolate cake with pistachio and chocolate frosting (25)

I finished half a cup of the ganache while  testing its consistency and taste. I was curious if the ganache in the bowl would taste the same as that on the bain marie. I really don’t know what taste I am looking for while I was comparing the warm ganache on the bain marie  and that cooling in the bowl. I knew they would taste the same. The only difference is the consistency of the ganache as it starts to cool.  Funny how I had to taste one and the other a couple of times before spreading it on the cake.  I have to be familiar with the taste in every throughout the baking process. It’s obviously a cure for chocoholics’ sugar rush.

After about two hours, I decided to check the cake. A poke here and a poke there,yes it is ready.

I am sure this Moist Dark Chocolate Cake with Pistachio and Chocolate Ganache  will be an all time favorite..  – Grandma Glasses


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