| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Veg3, Vegetarian |
1 |
servings |
INGREDIENTS
| 200 |
g |
Creamed coconut |
| 1 1/3 |
l |
Boiling water |
| 30 |
ml |
The boiling water |
| 800 |
g |
Self Raising flour |
| 100 |
g |
Cocoa powder 10ml/2tsp baking powder |
| 100 |
g |
Roasted pecans |
| 300 |
g |
Light muscovado sugar |
| 420 |
ml |
Vegetable oil |
| 20 |
ml |
Brandy |
| 100 |
g |
Vegan margarine |
| 10 |
ml |
Brandy |
| 100 |
g |
Cocoa powder |
| 90 |
ml |
Water |
| 550 |
g |
Icing sugar |
|
|
Few drops vanilla essence |
INSTRUCTIONS
FUDGE ICING
Preheat the oven to 180°C/350°F/Gas Mark 4
Grease and line 2 18cm/7 inch heart shaped cake tins. Place the
creamed coconut in a large bowl and cover with the water, stir until
dissolved.
Mix together the flour, cocoa powder, baking powder, pecan nuts and
sugar.
Add the espresso mixture and the oil and stir thoroughly, then add the
cooled, dissolved coconut and incorporate well.
Pour the mixture into the cake tin and place in the oven for
approximately 45 minutes-1 hour, or until the cakes feel springy to
the touch.
Leave to cool slightly before turning out onto a cooling rack. When
the cakes are cool, drizzle with the brandy.
To make the fudge icing, place all the ingredients into a food
processor and blend until smooth.
Spread half the icing evenly over one half of the cake, place the
second half on top. Spread the remaining icing over the cake and use
a fork to decorate.
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