Icelandic coconut cake

A little while ago Hanna went on a trip to Iceland with her high school class, and upon her return she told me about this cake that they had almost everywhere. Al lovely coconut cake topped with chocolate mousse.

After a short explanation I tried to copy the cake. This is my version although not quite the same, but almost and Hanna told me that it was just as delicious.

150 g Extra virgin raw coconut oil

50 ml coconut milk
150 g powdered sugar
230 g desiccated coconut

Heat the coconut oil on low heat and add coconut milk, powdered sugar and stir before you add the coconut.

PS. Just remember to not talk on the phone so you do not risk burning the mixture.
I talked a little to long so it started to caramelized, but luckily not burnt.

Put the mass in a cake tin lined with bakingpaper, tap the mass lightly, put aside and let it set.

Chocolate mousse

200 ml cream
250 g dark chocolate

4 eggs separated

Beat the cream until slightly thick and just whipped and put it in the fridge.

Place the dark chocolate in a heatproof bowl and place it over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl. Leave to slowly melt, stirring occasionally.

Separate your eggs so you have the whites in one bowl and the yolks in another, beat the yolks gently. Whisk the whites with a tiny pinch of salt until they form soft peaks – you should be able to hold the bowl upside down over your head without the egg whites falling out.

Pour the melted chocolate into the lightly beaten yolks and mix well.

Tip in the cooled cream and fold it into the chocolate mixture.

Finish by tipping in the egg whites, then keep folding, from the outside in a figure-of-eight until the mix is smooth and evenly coloured.

Pour the chocolate mousse over the coconut. and let it set in the fridge for at least two hours.

If you have a little extra chocolate, you could melt some and swirl it on top of the mousse.

The cake eaten and approved by the family and The Iceland Tourist.

Red velvet pancakes with beets

Social media is a great source for inspiration and this recipe with a few modifications that I did, I got from Instagram @caitlynskitchen.
Look at the beets lovely red color, when possible why not use this vegetable rather than a lot of synthetic food coloring, for these yummy pancakes it was perfect.
For 1-2 persons
1/2 cup gluten-free whole oat flour
1 tennis ball sizes beetroot peeled and grated
1/2 banana
1 egg
1/2 cup almond milk
2 tablespoon cocoa
1 tablespoon agave nectar or a sweetener of your choice.
1 teaspoons baking powder
Combine all the ingredients in a food processor and blend to a smooth mixture.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake or the desired amount you want

To serve with these pancakes I made a topping of

1 part cream cheese
1 part agave nectar
a few drops of fresh lemon juice
Mix everything until smooth and pour on pancakes.
Serve with fruit and berries and enjoy yourselves, I did 🙂