Isaiah's birthday is in March; he will be turning 4, and he wants a party. This gives me the perfect excuse to experiment with lots of fattening, sugary cakes!
This one combines two of my all-time favorite flavors - coconut and citrus. Coconut and lime is such a class combination and with the inclusion of a basic mango filling, this cake becomes so refreshingly tropical.
Coconut chips make for a beautiful topping to hide the mess of the frosting when one is not currently in possession of a pastry piper. (Hey, I did my best.)
This basic yogurt cake is very moist and spongy. It looks pretty thick when you're pouring it into the pans, and it won't smooth out to a perfectly flat surface during baking. So smooth it as much as you can with the spatula before baking, and then smother the crap out of it with frosting after it cools. Or you can just flip the cakes over so that the flat underside is on top (that's what I did). Alternatively, if you're completely OCD about a flat cake, you can slice off a horizontal quarter-inch after the cakes have cooled.
I usually do not ever use flavored yogurt, because they're loaded with sugar and hence, an abomination of what should be a tremendously healthy food. But for this cake, lime-flavored Silk yogurt goes a long way toward extending that citrus flavor. Also, it's not like there isn't a year's worth of sugar in this cake already.
:::hangs head in shame:::
There are several steps to this cake so it takes a few hours to make, but most of that time is inactive as you wait for the cake to bake and cool. It's pretty easy to make in general but, like most of my sweets, it's very decadent and generally unhealthy. I believe I've already made my case for the inclusion of the occasional sugar-laden treat as part of an overall nutritious diet, eh?
ingredientscoconut-lime yogurt cake: 3 c. whole-wheat pastry flour
2 t. baking powder
1/2 t. salt
3/4 c. unrefined sugar
2 6-oz. containers of key lime soy yogurt
1/3 c. coconut oil, melted, or another oil
zest and juice of 1 lime (preferably organic)
1 t. vanilla extract
1/2 t. coconut extract
mango filling: peeled, chopped fruit of 1 fresh, ripe mango
3 T. agave nectar or another sweetener
1 T. cornstarch in 2 T. water
cream cheese frosting: 8 oz. vegan cream cheese
2 c. unrefined powdered sugar
1/2 t. vanilla extract
coconut chips, toasted, to garnish
instructions 1. Preheat the oven to 350F. Grease two 9-inch cake pans and set aside.
2. Combine the dry ingredients for the cake in a large bowl. In another bowl, combine the wet ingredients, including the lime zest.
3. Stir the wet ingredients into the dry ingredients until just mixed. Divide the mixture evenly into the two cake pans.
4. Bake the cake for 45 minutes, until a tester comes out clean. Set aside to cool completely.
5. To make the filling, process the mango in a processor or blender until smooth. Combine with the agave nectar in a small saucepan over medium heat, stirring constantly until beginning to bubble.
6. Stir in the cornstarch with its water and continue to stir while the mango thickens. Set aside until cool.
7. To make the frosting, combine the cream cheese, sugar and vanilla in a food processor and blend until very smooth. Refrigerate until ready to use.
8. When the cake is cool, spread the mango filling on top of one cake to within an inch of the edge. Place the other cake on top, pressing lightly to force the filling to the edges.
9. Frost the top and sides of the cake (you might have some frosting left over) and garnish liberally with toasted coconut. Refrigerate until ready to eat. Enjoy!
This one combines two of my all-time favorite flavors - coconut and citrus. Coconut and lime is such a class combination and with the inclusion of a basic mango filling, this cake becomes so refreshingly tropical.
Coconut chips make for a beautiful topping to hide the mess of the frosting when one is not currently in possession of a pastry piper. (Hey, I did my best.)
This basic yogurt cake is very moist and spongy. It looks pretty thick when you're pouring it into the pans, and it won't smooth out to a perfectly flat surface during baking. So smooth it as much as you can with the spatula before baking, and then smother the crap out of it with frosting after it cools. Or you can just flip the cakes over so that the flat underside is on top (that's what I did). Alternatively, if you're completely OCD about a flat cake, you can slice off a horizontal quarter-inch after the cakes have cooled.
I usually do not ever use flavored yogurt, because they're loaded with sugar and hence, an abomination of what should be a tremendously healthy food. But for this cake, lime-flavored Silk yogurt goes a long way toward extending that citrus flavor. Also, it's not like there isn't a year's worth of sugar in this cake already. :::hangs head in shame:::
There are several steps to this cake so it takes a few hours to make, but most of that time is inactive as you wait for the cake to bake and cool. It's pretty easy to make in general but, like most of my sweets, it's very decadent and generally unhealthy. I believe I've already made my case for the inclusion of the occasional sugar-laden treat as part of an overall nutritious diet, eh?
ingredients
coconut-lime yogurt cake:
3 c. whole-wheat pastry flour
2 t. baking powder
1/2 t. salt
3/4 c. unrefined sugar
2 6-oz. containers of key lime soy yogurt
1/3 c. coconut oil, melted, or another oil
zest and juice of 1 lime (preferably organic)
1 t. vanilla extract
1/2 t. coconut extract
mango filling:
peeled, chopped fruit of 1 fresh, ripe mango
3 T. agave nectar or another sweetener
1 T. cornstarch in 2 T. water
cream cheese frosting:
8 oz. vegan cream cheese
2 c. unrefined powdered sugar
1/2 t. vanilla extract
coconut chips, toasted, to garnish
instructions
1. Preheat the oven to 350F. Grease two 9-inch cake pans and set aside.
2. Combine the dry ingredients for the cake in a large bowl. In another bowl, combine the wet ingredients, including the lime zest.
3. Stir the wet ingredients into the dry ingredients until just mixed. Divide the mixture evenly into the two cake pans.
4. Bake the cake for 45 minutes, until a tester comes out clean. Set aside to cool completely.
5. To make the filling, process the mango in a processor or blender until smooth. Combine with the agave nectar in a small saucepan over medium heat, stirring constantly until beginning to bubble.
6. Stir in the cornstarch with its water and continue to stir while the mango thickens. Set aside until cool.
7. To make the frosting, combine the cream cheese, sugar and vanilla in a food processor and blend until very smooth. Refrigerate until ready to use.
8. When the cake is cool, spread the mango filling on top of one cake to within an inch of the edge. Place the other cake on top, pressing lightly to force the filling to the edges.
9. Frost the top and sides of the cake (you might have some frosting left over) and garnish liberally with toasted coconut. Refrigerate until ready to eat. Enjoy!