This is a Swedish cake called Krleksmums aka Love Yummies and I can totally see why it got the cute name. Its also sometimes referred to as Snoddas or Mocha Squaresdear child has many names. This wonderful cake is light and fluffy with a mild, sweet cocoa flavor which goes perfectly with the coconut topping. When I first made Krleksmums I had some doubt about the frosting. It appeared very grainy when I mixed it together but when I applied it to the warm cake it got completely smooth. The coconut I used is an unsweetened finely shredded coconut which I found in my local grocery stores Organic section. It is similar to what they always use in Europe so you can imagine my excitement when I stumbled onto it. If you decide to make this cake I know that youll love these little yummie pieces of cake.
Krleksmums (15-18 servings)
Ingredients:
150 grams butter (5.3 oz. or 10 tablespoons)
2 eggs
300 ml sugar (10 ounces)
2 teaspoon vanilla sugar
1 tablespoon unsweetened cocoa, sifted
450 ml flour (15 oz.)
2 teaspoon baking soda
150 ml milk (5 oz.)
Frosting:
75 grams butter (2.5 oz. or 5 tablespoons)
2 teaspoon cold coffee
1 tablespoon unsweetened cocoa, sifted
2 teaspoon vanilla sugar
350 ml confectioners sugar (11.8 oz.)
Topping:
unsweetened shredded coconut
Directions:
Preheat oven to 175 degrees C (340 degrees F). Spray a 9 x 13 inch baking pan with baking spray and set aside.
Melt butter and set aside to cool. Beat eggs and sugar until pale yellow and thick. Add dry ingredients alternating with the milk and butter. Pour batter into baking pan and bake in the middle of oven for 20-25 minutes or until a toothpick comes out clean.
To make topping: Melt butter. Add coffee, cocoa, vanilla sugar and confectioners sugar and stir together. (Mixture may appear grainy at this point but it will smooth out once applied to cake). After the cake has cooled for 5 minutes, spread to topping out over the cake and sprinkle with a generous amount of coconut. Enjoy!
Source: adapted from A Cat In The Kitchen
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