Kärleksmums (Swedish Coffee Cake)
Kärleksmums (Swedish Coffee Cake) recipe for #FoodieExtravaganza: Coffee Cake! This light chocolate cake is topped with a decadent chocolate coffee frosting and sprinkling of shredded coconut.
Servings 1 (9x13 inch) cake
Ingredients
Cake:
- 3 large eggs
- 1 1/4 cup granulated sugar
- 10 tablespoons unsalted butter melted and cooled
- 2/3 cup whole milk
- 2 cups all-purpose flour
- 4 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- 2 teaspoons vanilla sugar or 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Topping:
- 6 tablespoons unsalted butter melted and slightly cooled
- 2 tablespoons strong coffee room temperature
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons vanilla sugar or 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1/2 cup dried, finely shredded unsweetened coconut
Instructions
- Preheat oven to 375˚F. Grease a 9x13 inch pan with at least 2 inch tall sides with butter and flour or line with parchment with enough overhand for easy removal.
- In a large bowl, beat together the eggs and sugar until thoroughly combined and lightened. Whisk in the melted butter and milk.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, vanilla sugar, and salt. Fold into the egg mixture until just combined and no streaks of flour remain. Pour into prepared pan, spreading lightly to create an even layer.
- Bake in preheated oven until the center springs back when lightly pressed and a toothpick inserted in the center comes out clean, about 25 minutes. Allow to cool in pan.
To make the topping:
- In a medium bowl, whisk together the butter, coffee, cocoa powder, vanilla sugar, and powdered sugar until the consistency of a spreadable frosting. If too thick, add a little more coffee. If too thin, add a little more powdered sugar.
- Spread the frosting over the cooled cake, then sprinkle evenly with coconut. Cut into squares and serve.