Recipe: Chocolate Coconut Fairy Cakes

Back in January, I took up running. Sort of. I started the NHS Couch to 5K programme. Mostly I’m doing this because over the last few years I’ve felt myself getting lazier and lazier, even though I walk everywhere I can. Nowadays, that isn’t as often as it used to be, when I worked within walking distance, and didn’t have a sit-down office job and was on my feet all day. Surprisingly, less exhausting than the sit-down office job.

I downloaded the app just after Christmas, but it did take me until half-way through January before I completed the first run. I won’t say I love running, but I like the feeling afterwards. My marathon-running colleague says that nobody likes running.

The voice at the end of each run says you should have a glass of water and something to help replace the energy. She usually suggests a piece of fruit, but a fairy cake works just as well.

This recipe is a variation on the 2-4-6-8 cake, and then divided into cake cases rather than making one big cake.

For the cakes:

2 eggs

4oz butter

6oz sugar

8oz flour (if plain, add 2tsp baking powder)

1oz cocoa powder

Plus up to 1 cup water/milk. I used water.

Cream together the butter and sugar. Stir in the eggs.

Add the flour and cocoa powder and mix well. Add water/milk until it looks like cake batter.

I meant to add chocolate chips, but I got distracted and forgot. But do so, if you wish.

Spoon into cases and bake at a moderate temperature for about half an hour.

Allow to cool.

For the icing:

Chocolate, about 8oz

160ml coconut milk

2 tbsp honey

2tsp vanilla essence

Icing sugar to taste

Marshmallows/edible glitter (optional)

Melt the chocolate and stir in the coconut milk, honey and vanilla. Mix well.

Add the icing sugar to your preferred taste. Spoon onto the cakes and decorate.