Coconut and Ginger Cake Pops – We Should Cocoa #43
This month’s We Should Cocoa is all about coconut. As soon as Laura let on what the ingredient was going to be, I was mulling over some sort of bake using coconut oil, flour and sugar to make a really coconutty treat. I had something in mind, when I remembered seeing a coconut and ginger recipe in the booklet accompanying the Lékué cake pop kit I was sent to try out. As I was rather sceptical about cake pops and couldn’t really see the point of them, I hadn’t yet got around to doing anything with it. The time, it seemed, had come.
The kit consisted of a round pink 18 hole cake pop tray made from platinum silicone and a decomax which is also made from platinum silicone. A recipe booklet is also included along with 20 plastic sticks. The cake pop tray has a base with a lid shaped to encourage the cakes to form perfect balls. The lid also doubles as a cake pop holder which can be used whilst the icing or chocolate coverings set. I didn’t actually use the decomax for this bake, but have used it to decorate my bundt cakes and mini chocolate cakes. As someone who hasn’t managed to get to grips with piping bags, I have been completely won over by it. Having said that, it comes with only 6 nozzles three round and three star shapes of different sizes. It would be good to have a bit more choice. It’s easy to fill, easy to use and is simple to wash. It can also be used to fill the cake pop holes, but in this case it seemed simpler to use a teaspoon for the task. Like the rest of the Lékué products I’ve tried out, the silicone is sturdy and of good quality. The only issue I had with this kit were the plastic sticks, which were really too feeble for the job and bent under the weight of the pops. The kit retails at around £30.
So I adapted Lékué’s recipe, which sounded rather a good one. I used coconut oil rather than olive oil, substituted caster sugar with coconut sugar and used a mix of coconut flour and gluten free flour rather than wheat flour. These were going to be the only adaptations I made, but unfortunately, I started following the measurements from an adjacent recipe instead, so my quantities also ended up being different. Hey ho, never mind.
This is how I made:
Coconut and Ginger Cake Pops
- Creamed 80g of softened coconut oil with 110g coconut sugar until well beaten.
- Beat in 1 duck egg (or use a large hen egg).
- Sifted in 135g flour (I used ⅓ coconut flour and ⅔ gluten free flour), 1½ tsp baking powder and 1 tsp ground ginger.
- Stirred in alternately with 4 tbsp Greek yogurt and 2 tbsp water.
- Added 35g shredded coconut and mixed until just combined.
- Spooned teaspoonfuls into the 18 hole Lékué silicone cake pop mould to fill up to the brim (it is suggested that the mixture is piped in, but as the mixture was quite stiff, it seemed easier to spoon it in).
- Covered the mould with the lid and baked at 180℃ for 16 minutes.
- Removed the lid, left to cool for a few minutes then turned them out onto a wire rack to cool completely.
- Melted 250g 65% dark chocolate (Inaya pur noir) in a pan over very low heat with 60g unsalted butter and 2 tbsp double cream.
- Stirred until just combined.
- Inserted sticks into the cake pops and coated with the chocolate ganache. Placed the sticks in the handy holes on the lid and decorated with a little shredded coconut.
- Left to set.
Despite the myriad disasters I had whilst making these: wrong ingredients, cakes sliding down the stick, ganache being rather thick to work with and chocolate spreading itself over me and the kitchen, I was immensely pleased with my first ever cake pops. They tasted delicious and I finally saw the point of them. Eating little bits of cake covered in chocolate is a very different experience from eating a slice of cake with chocolate on the top. The higher ratio of chocolate to cake turned it into an intense and indulgent occasion. This was aided by the wonderfully complex notes of the 65% Inaya pur noir chocolate I used from Cacao Barry. I will also concede that the cake pops looked rather good too. I might add that these had a number of tasters and they all concurred with my assessment as they dug into their second cake pop. CT even managed a third.
Click the link to find out what other chocolate and coconut recipes I’ve made.
This is my entry to We Should Cocoa which is guest hosted this month by Laura of I’d Much Rather Bake Than …. Coconut is her ingredient of choice and with three types of coconut used, these cake pops are nothing if not coconutty.
I didn’t manage to link up with The Spice Trail last month which was a shame as I was keen to try caraway in something other than my bread. However I have managed it this month as the chosen spice is ginger. Ginger is one of my favourite spices and we get through a lot of it in this household. This event is hosted by Vanesther of Bangers & Mash.
This month’s Love Cake theme is giving up. Well I’m not a great fan of giving up, but this was fairly specific. We have to bake a cake or cakes without at least one of the standard ingredients, i.e. wheat flour, butter, sugar or eggs. I have managed to bake these pops without three of the ingredients, so feel I can be a little bit proud. This is hosted by Ness over at JibberJabberUK.
The theme for this month’s Tea Time Treats is decorative cakes. Whilst my pictures may not show the more successful cake pops off to their best advantage, they really did look rather cute and definitely decorative. Hosted this month by Janie of The Hedge Combers, it is hosted alternately by Karen of Lavender and Lovage.
Made from scratch as they are with lots of good for you ingredients, I’m sending these of to Javelin Warrior for his Made with Love Mondays.
With their jaunty tops bobbing away on sticks and the yellow centres, I reckon these could pass off as Spring like, so I am entering them into Calendar Cakes hosted by Dolly Bakes where the theme this month is Spring Into Action.
Thanks to Lékué for sending me the cake pop kit to try out and to Cacao Barry for the chocolate. I was not required to write positive reviews and as always all opinions are my own.