Huzzah, it’s spring! It’s so nice to have sunshine again. Which means, I can take photos by my favourite spot in the house again without worrying about lighting. I missed food blogging, trust me. But I’ve also been really busy with my Happee Monkee shop on Etsy as well as HardtoFind. It’s been so great, it’s really humbling and motivating.
Aside from work, Mr. G and I did our first 10km run at the July 2012 Melbourne Run. It took quite a bit of pleading before Mr. G finally signed up and we did great! I couldn’t have done it without him and was very proud that he finished it with me. This run was a personal achievement for me as I’ve been wanting to do it for awhile now. And though we didn’t win any medals, I reckon we finished in good time (for newbies) at 77 minutes.
I also have exciting news to share! Happee Monkee will be setting up stall at the upcoming The Fine Design Market. So if you like to meet moi in person, do drop by the Manningham City Square, 687 Doncaster Road, Doncaster on the 16th of September 2012. We’ll be there from 9 a.m. to 2 p.m. with our wares. It’s going to be so much fun!
There’s apparently going to be quite a humdrum of activities at the market as it’s the Grand Opening. So, if you have kiddies, bring them along. There’ll be face painting, art workshops, library storytelling, balloon twisting and lots more. There’s also live music at the market so bring your dancing shoes if you feel up for it. And after all that fun, have a slice of delicious chocolate fudge coconut cake. It’ll be the perfect way to end the weekend.
- 125g butter, softened
- 1 tbsp coconut essence
- 1 cup brown sugar
- 3 eggs
- 1½ cups plain flour, sifted
- ½ tsp baking powder
- ¼ tsp bicarbonate soda/ baking soda
- ½ cup coconut milk
- Preheat the oven to 150C (300F).
- Place butter, coconut essence, sugar, eggs, flour, baking powder, bicarb and milk. Beat on a low speed until combined.
- Increase the speed to high and beat the mixture until smooth.
- Grease a 6" round cake tin and line with non-stick baking paper.
- Spoon the mixture and bake for 1 hour and 10 minutes or until cooked when tested with a skewer. Allow to cool for 5 minutes then turn onto a wire rack.
- When cooled, cut cake into halves.
Place 250g dark chocolate and 70g butter in a heat proof bowl over a pot of simmering water. Stir until melted and smooth. Remove and set aside to cool completely. Add one cup of single cream, gently stir until combined and then beat with electric beaters until thick and fluffy. Spread over chilled cake.