Liz’s notes: This is my preferred method for imbibing Screech, the potent dark rum of Newfoundland. Its moist, rich, velvety texture is made for luring chocolate lovers. The icing is of the sort that you should make it as the cake cools – any sooner and you risk not having any left.
1-2 teaspoons butter or margarine
1-2 teaspoons cocoa powder
1 cup butter or margarine, softened
2 cups sugar
4 large eggs
½ cup screech (or other dark rum, if you must)
2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1/8 teaspoon ground cinnamon
1 cup coconut milk
1 teaspoon vanilla extract
1 ½ cups butter or margarine, softened
1 cup cocoa
4 cups icing sugar
½ cup coconut milk
For the Cake:
Preheat oven to 350F. Grease two 9-inch pans with butter, then dust with cocoa powder, shaking off excess.
In the bowl of an electric mixer, beat butter until fluffy. Gradually sift in sugar, beating until smooth.
Add eggs, one at a time, until blended. Beat in screech. In a separate bowl, combine flour, cocoa powder, baking powder, baking soda, salt and cinnamon.
Add dry ingredients to wet mixture, beating until smooth. Stir in coconut milk and vanilla extract.
On the middle rack of the oven, bake for 30-35 minutes until just done. Allow to cool in the pans, on wire racks for 15-20 minutes before removing from pans and cooling completely.
For the Icing:
Sift cocoa into the bowl of an electric mixer. Add butter and beat until creamed together. Gradually add icing sugar, blending well. Stir in coconut milk until smooth. If icing seems too thick add a little more milk; if too thin, a little more sugar.
Once cake is completely cooled, frost with chocolate coconut icing and sprinkle with toasted coconut if desired.
Makes one 9-inch double layer cake.
Reprinted with permission from Nimbus Publishing. From A Real Newfoundland Scoff by Liz Feltham ©2015
Nada’s Tips & Tricks: My 8-year-old granddaughter made this recipe with me and had lots of fun mixing and tasting! Just a heads up that the icing recipe makes a TON of icing… be liberal in spreading lots in between the two layers. If you really want to cut down on the work of making a cake from scratch…use a box chocolate cake mix and add the Screech and coconut milk in lieu of any liquids on the box instructions. And add toasted coconut to any prepared icing you buy. It won’t be the same as the above recipe, but it’ll be close and save lots of time.