Thursday, September 15, 2011

Coconut Cake

It was my boyfriend's birthday today so I thought I'd make something a little bit different.  Figured I'd try out some sort of coconut cake. 

Stacey's Coconut Cake Ingredients:

1 1/2c unbleached white flour, organic
1/2c brown rice flour, organic
2 tbs cornstarch
1 1/2c sugar, organic
1 tsp salt
2 tsp baking powder
3/4c coconut flakes

1 1/2c lite coconut milk
1/4c coconut oil
1/4c canola oil
2 eggs

First I preheated the oven to 350F.  Then, I mixed the dry ingredients together. I melted the coconut oil, then added it to the canola, coconut milk, and eggs and whisked everything together with a fork.  I poured the wet ingredients into the dry and mixed everything up.  I didn't want too much cake for home, since it was just my boyfriend and I eating it, so I poured about 1.5-2" of batter into a 7x7" cake pan lined with parchment paper.  I poured the rest into another pan.  You can probably pour all of it into an 8x8" or a 9x9" cake pan.  I baked mine for about 30 minutes, rotating once. 


I wanted to make some sort of frosting or buttercream, but he didn't want any.  The cake is pretty nice all by itself.  Boyfriend said it tasted like pudding. :)  I ate my piece with a little bit of banana, which was really good.  I bet this cake would taste really good with a coconut cream frosting and some sliced bananas.  All in all, chewy, coconutty, and delightful.  A tad on the heavy side - definitely not a light and airy cake.  Dense, almost creamy, and flavorful.


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