How does that song go? You put the lime in the coconut… If lime and coconut are your thing, then this chocolate bark might also be for you. The awesome folks at SOMA Chocolatemaker have come up with this great combination, pairing the sour/sweet duo of the calamansi lime (sour juice and pulp but a sweet peel) with the sweetness of milk chocolate and roasted coconut. The touch of salt rounds it all out for a treat that exquisitely balanced.
Why it’s awesome: because it’s an interesting flavour combination that uses unique ingredients.
Working on the theory that everything is better with coconut, I came up with these the other day. They’re meant to resemble an inside-out bounty bar. Flavourwise it works, but next time I’ll incorporate more coconut right into the buttercream frosting.
Bounty Bar Cupcakes
1/4 cup butter
1 cup sugar
1/2 teaspoon vanilla
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup all-purpose flour
3/4 cup coconut milk
1/4 cup milk
Preheat oven to 350°F.
Cream butter and sugar until smooth then add egg and vanilla. Beat until light and fluffy. Blend flour, salt, baking powder, baking soda and cocoa in a separate bowl. In a measuring cup, mix milk and coconut milk together. Alternate small amounts of the flour mixture and the milk until fully incorporated and smooth.
Line a cupcake pan with papers and fill each approximately 3/4 full. Bake for 30 minutes or until a toothpick inserted in the centre comes out clean. Allow to cool completely.
1/4 cup butter
2 cups icing sugar
Combine butter and icing sugar and enough coconut milk to create a thick but spreadable icing. Spread onto each cupcake and then sprinkle with toasted coconut.