COOKIE CAKE!!!
What could be better than having your favourite cookie? How about a 9 inch cake version of your favourite cookie with cookie butter frosting?! That’s what I thought!
This recipe is a cake version of my delicious coconut cookies and dare I say, I think it’s better than the regular ones. It’s packed full of flavour with the perfect crisp on the outside while still being super soft and chewy on the inside with bursts of chocolate and coconut flake surprises. The cookie butter frosting on the edge is just enough to complement each slice and tastes like melted cookies in your mouth. Writing this is making me want to make an excuse to make this asap! Cookie cakes work for thanksgiving right?!
Anywho, don’t take my word for it, try out my recipe and let me know what you think!
Bácáil Sona!
COOKIE CAKE!!!
recipe
⏲ PREP TIME: 20 minutes
⏲ BAKING TIME: 25 minutes
⏲ RESTING TIME: 2 hours
🍪 SERVINGS: 16 slices
EQUIPMENT
9 inch cake tin
2 mixing bowls
stand mixer + paddle attachment or hand mixer
piping bag + head
INGREDIENTS
Cookie Cake
180g all purpose flour
112g/ 8 tbsp salted butter
35g dark brown sugar
55g light brown sugar
60g granulated sugar
10g cornstarch
5g/ 1 tsp baking soda
1 egg
1 egg yolk
1/2 tbsp coconut extract
1/2 tbsp vanilla extract
75g sweetened coconut flakes
160g roughly chopped milk chocolate (i always do a mix, I did giant cadburys buttons and galaxy chocolate bar.)
Cookie Butter Buttercream Frosting
55g/ 4 tbsp vegetable shortening
60g cookie butter (i LOVE + highly recommend Biscoff)
300g confectioners sugar
2 tbsp/ 30mls heavy cream
5 tsp/ 1 tsp vanilla extract
INSTRUCTIONS
1.
Preheat oven to 350°F, 180°C. Line a 9 inch cake tin.
2.
Get all of your ingredients ready now. Roughly chop your chocolate, as small or large as you like, a combination means bursts of chocolate throughout the cookie cake, highly recommend!!
Put chocolate in the fridge until using.
Sieve your flour, baking soda and cornstarch together in a bowl. Make sure to weigh evrything.
Add your weighed sugars into a seperate bowl.
3.
Cream your room temperature butter on medium in a stand mixer with a paddle attachment (a hand mixer will work too) until pale in colour and creamy in consistency.
4.
Add your sugar mixture and beat until thoroughly combined, thick, creamy and fluffy.
5.
Add your egg a little at a time and mix until completely combined. It should look nice and silky.
6.
Add your flour mix to your stand mixer, a little at a time, on low.
7.
Add your coconut flakes and 80-90% of your roughly chopped chocolate and mix on low until just combined.
8.
Add your cookie dough directly to your cake tin and push the remaining chocolate into the surface, however you like.
9.
Put into the oven for 25 minutes until the edges are brown and set and the top is no longer glossy. It will continue to firm up once out of the oven and we definitely don't want to over bake this joyous cake!
10.
Leave in tin until cooled completely, this will help it set properly and prevent any unwanted cracks.
11.
I like to throw sprinkles on top at this point if it's for a birthday or just because. You could also run some through the cookie dough before baking.
12.
Serve as is or warmed with ice cream, whipped cream or my favourite, cookie butter buttercream!!
Cookie Butter Buttercream
1.
Add room temperature vegetable shortening and cookie butter to your stand mixer and beat on medium with a paddle attachment. An electric hand mixer will also work.
2.
Once creamed together you can start adding your confectioners sugar, a little at a time.
3.
Once fully combined add your vanilla extract and heavy cream and beat on medium/high until thick and creamy, about 5 minutes.
4.
Add to a piping bag or whatever contraption you use to pipe your frosting and add to the entire edge of the cookie cake or the entire surface if you so wish. I like to leave the center free for any letters or messages you want to add.
5.
I also add more sprinkles so it sticks to the frosting. You couls also stick more chocolate bits into it. Do you, guy!
Bácáil Sona!!! 👩🏻🍳