For the Cake
For the FrostingInstructions
Preheat the oven to 350 degrees. Using a stand or hand mixer, cream the Earth Balance and sugar together until light and fluffy. Let it run for 8-10 minutes in order to get to maximum fluffiness.
While the mixture is beating, combine all the dry ingredients in a separate bowl and stir to combine. In a separate dish, combine the coconut milk and apple cider vinegar (this creates an alternative to buttermilk with rich coconut flavor!).
With the mixer on low speed, add the eggs one by one, followed by the vanilla. Alternate adding the coconut milk mixture with the flour mixture on low speed. Be careful not to over-mix. Stop mixing as soon as all dry ingredients are combined!
Grease and flour two 8 or 9 inch round cake pans. Distribute cake batter evenly into the pans. After hearing the good news from Casey, I only had a few hours before he came home. Sadly, hair and makeup appear to have been compromised in order to squeeze in time to bake a cake!
Bake for 30-35 minutes or until cake is golden on top, and your toothpick comes out clean when poked through the middle of the cake. I still can’t figure out the timer on our new stove (don’t judge), so I made a mental note that our cakes would be done at 6:45.
As I headed upstairs to put Cullen to bed, I reminded myself to work quickly because the cakes were close to being finished. I glanced at my phone while he was nursing – 6:53. OOPS! I jumped up and ran downstairs – I think he might have even still been attached to my boob. Our cakes were a little more golden than I’d hoped for, but nothing that couldn’t be saved.
Allow cakes to cool for ten minutes in the cake pans, before inverting them onto wire racks to cool for an additional hour or so. You want the cakes to be completely cool before icing, or the icing will melt off the cake. Trust me on that one.
While your cakes cool, make your frosting. Add all frosting ingredients to a stand mixer with the whisk attachment. Start on low speed until the ingredients have broken down, and gradually work up to high speed. Leave the mixer running for 10 minutes or so – long enough for the frosting to become stiff. If it seems too thin, add additional powdered sugar until you reach the desired consistency.
Once you are ready to frost, stack one cake on a cake stand lined with parchment paper. Add frosting to the bottom layer, and then stack the next cake on top. Finish frosting the top and sides, and smooth until finished. Sprinkle with coconut flakes and garnish with strawberries. Remove parchment paper from underneath.
Slice and serve!
I hate how with things like desserts and pies, you put in all this work and time to make them, but you really have no idea what you’re going to get until you slice that first piece. So much nervous anticipation – wondering if you are going to pull out a clean beautiful wedge, or a goopy sloppy mess that you have to serve in a bowl. I sliced our first piece and let out a small squeal.
Even though my cakes were slightly over-baked, they were still moist and fluffy. It certainly didn’t stop us from eating the entire thing in two days. I’m looking forward to making this again soon – just as soon as I figure out that darn timer.
But what cake is complete without ice cream? We served ours with chocolate almond milk ice cream – the perfect compliment to a delicious dessert.
Many congrats to Casey, and many thanks for giving me the excuse to bake and eat a cake. Have a great weekend!Powered by Recipage