Cake is great. Weekends are great. So here, on a Friday afternoon, when your mind is already wandering to thoughts of four-hour brunches, lounge pants, and making earnest plans to go to a yoga class/farmers market/art gallery but in the end being too hungover to leave your sofa, we bring you coconut cake with chocolate ganache icing.
This isn't any old Bake Off-baiting Victoria sponge, either. It comes from Yotam Ottolenghi, the British-Israeli chef best known for vegetable-focused cooking, who just brought out a surprise baking book.
Made with desiccated coconut and ground almonds in place of flour, the cake is uber-dense, extremely decadent, and coincidentally gluten-free. The icing on the cake, however, is … erm, literally the icing. It's a mix of chocolate, butter, and vanilla and pairs with the coconut in the most irresistible Bounty bar-esque way.
With baked goods that taste this good, we can see why Ottolenghi wanted to ditch the veg.