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quadruple coconut cake

Posted Jun 05 2009 5:07pm

As I mentioned before, I have been craving sugar like crazy. I made this cake with complete abandon. I didn't reduce the sugar at all and the only local ingredient was the pecans.

It is made with whole-wheat flour, but otherwise, please don't mistake this cake for anything that is the least bit healthy.

Personally, I believe it's important to balance a lot of healthy eating with the occasional dark indulgence, but that's probably just an excuse for my complete lack of success at removing or even reducing sugar in my diet.

It's hard to be too judgmental of such a fantastically delicious cake.

2 1/2 c. whole-wheat pastry flour
1 1/2 t. baking powder
1/2 t. baking soda
3/4 c. shredded coconut (if you use sweetened coconut, reduce the sugar elsewhere)
1/2 t. salt

1 1/2 c. plant milk
1/3 c. oil
1/4 c. plain yogurt
1 1/2 t. lemon juice
1 t. vanilla
1/2 t. coconut extract

3 c. coconut
1 1/2 c. powdered sugar
1/2 c. coconut milk
1/2 c. coconut oil or Earth Balance spread
1 t. vanilla
1/2 t. lemon juice

about 20 pecans, to garnish

1. Preheat the oven 350F. Combine the dry ingredients for the cake in a large bowl.

2. Combine the wet ingredients and mix them into the dry.

3. Divide the batter between two well-greased 9" cake pans.

4. Bake the cakes for 23-25 minutes, until a tester comes out clean. Let the cakes stand for about 5 minutes before removing to cool.

5. Combine the icing ingredients in a large saucepan and simmer for about 10 minutes.

6. Cool the cakes for about an hour before icing. Spread about 1/2 c. of the icing on top of one cake and place the other cake on top. Spread the rest of the icing on top of the second cake and garnish with pecans. Refrigerate for at least one hour to allow the icing to set.
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