Emu eggs make great cakes!

I made this chocolate coconut emu egg cake for my family for Valentine’s Day! The clean shell is now for sale on Etsy. I make sure nothing goes to waste. Here is my recipe in case you are interested:

Ingredients:

1 emu egg
1 1/4 cups sugar
2 cups flour
1/2 cup baking cocoa
2 tsp baking powder
1/2 tsp salt
1 cup coconut milk
1 tsp vanilla

Preheat oven to 350 degrees

Beat the emu egg in a stand mixer on high with the whisk attachment until at least double in volume (can take up to 10 minutes). Meanwhile, grease a large Bundt pan. Mix together all dry ingredients except the sugar. Mix together coconut milk and vanilla. When then egg has reached double volume, add the sugar and continue beating on high for another 3-5 minutes. Switch to the paddle attachment and slowly stir in the dry ingredients and the coconut milk 1 tablespoon at a time. Pour into greased pan.

Bake at 350 for 50 minutes or until a skewer comes out clean. Cool upright for 10 minutes. Invert pan onto a rack and allow to cool for another 15 minutes. Remove cake from pan. If it does not slide out, whack the pan with your palm a few times and try again. Enjoy as is or with berries and powdered sugar or other toppings.

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