Again finding use for my coconut cream. Last time in my strawberries and cream oatmeal – which, honestly, if you missed it, it is my new favourite way to eat oatmeal hands down. But now I am adding an entire can of coconut cream in a cake!
This past week, I have had a slice of this cake for breakfast more times than I would like to admit. I should really stop leaving cakes on my kitchen table. That is probably half of the problem.
Speaking of problems, I have an ant problem in my house! How did this happen?
I mean, maybe it is because I leave food lying around everywhere. But I don’t think it was even that!
So here’s the thing. I bought dates the other day. I have been eyeing some healthy looking no bake bars that I have been dying to make on the old interweb, and dates were one of the ingredients.
Then a couple of days ago, I wanted to make these said no bake bars, I go into the pantry for my dates and WHAT! Ants crawling all up inside with my dates! Turns out they are all over my pantry now.
There goes my weekend.
Does anyone have a no fail way to get rid of ants? Right now, we just have the vacuum cleaner out. Whenever we see some out, we take out the vacuum cleaner and suck them up. I’m not even sure if that kills them. I am in constant fear that the ants are going to crawl out of the vacuum and hide someplace else.
Better hide the cake. Or eat it quickly before the ants get to it.
I am seriously obsessed with this cake! You just dump all of the ingredients into a bowl, mix it until it’s fully combined, dump it into a pan then bake for around 35 minutes. No need to dirty many bowls. Which is a huge plus for me. Gives me more time to deal with this gosh darn ants!
Another thing I love about this cake is the pieces of coconut you bite into with every forkful. And don’t get me started on how deliciously moist this cake is.
As I am writing this, I am wishing we didn’t eat this cake so quickly! But at least this gives me an excuse to go out and but some more chocolate and coconut cream!
Moist dark chocolate coconut cream cake. Made in one bowl, which means less dishes.
- 1 can (290 ml) sweetened coconut cream
- 4 large eggs
- 4 oz dark chocolate, melted
- 1 cup sweetened shredded coconut
- 1/2 cup all-purpose flour
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
Preheat the oven to 350°F. Lightly grease an 8×8 baking dish. Set aside.
In a medium bowl, mix together all of the ingredients until fully combined.
Pour the batter into the prepared baking dish. Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted comes out clean.