The chocolate-coconut teatime treat, or my trial to achieve the marbled effect.
50 ml vegetable oil [olive/corn/canola/coconut]
150 ml milk
100 g granulated sugar
half cup coconut flakes
3 tablespoons cocoa powder
1/2 teaspoon soda
1 tablespoon freshly squeezed lemon juice
170 g wheat flour
pinch of salt
- Preheat the oven to 180°C. Either grease or line the baking pan with parchment paper [mine was heartshaped pan approx. 20 x 17 cm].
- Using a hand mixer, beat the oil, milk and sugar for 1-2 minutes. Add the eggs and beat for another few minutes until smooth. Mix flour, salt, soda reacted with freshly squeezed lemon juice. Using a rubber spatula, fold the flour into the egg mixture and stir until the ingredients incorporated. Divide the batter in two equal parts. One part mix with coconut flakes, add cocoa powder to the other.
- Use one tablespoon for each batter to create the layers of batter on the prepared pan. Spread one spoon of coconut batter into the middle of the pan, then another spoon of chocolate batter over it. Repeat this steps until all batter has been used. (There is another technique to create the marbled effect instead of making all these layers. For example, spread one batter on top of the other and create swirls with a fork). Bake for 30-35 minutes until a toothpick inserted into the center comes out clean. Remove the pie from the oven and let cool for 15 minutes on a cooling rack before removing from the pan. Dust with some cocoa powder.