These cakes were simple to bake and pretty easy to decorate. The only hard part is that you have to constantly chill them after each application of frosting. Otherwise it's just a sweet and wonderful treat to add to your holidays! It’s full of coconut flavor and it's the perfect dessert for those whole love this island nut.
Coconut Cake Recipe:
3 cups of Cake Flour
2 tsp Baking Powder
1/2 tsp of Iodized Salt
1 and 3/4-2 cups of Vegan Granulated Sugar
1 tsp Baking Soda
1 tsp of Vanilla Extract
2 tsp Apple Cider Vinegar (with Mother is best)
1/2 cup Coconut Cream
1/2 cup Cold Water
3/4 cup of Coconut Oil (scented is fine)
Sift together the cake flour, salt, sugar, baking powder and baking soda in a bowl and mix together the rest of the ingredients separately. Once all of the dry items are mixed together and all of the wet items are mixed together then you can slowly mix them, adding the wet to the dry in this case. Use whichever baking dish(es) that you like (I used two ramekins and a larger pan) and grease them with coconut oil. Spread the coconut cake batter through the dish(es) equally and tap them about 10-20 times on a hard surface to ensure that all goes well in the baking process and everything is equally distributed.
Bake the cakes for about 30 minutes at 350 degrees and poke a knife through the middle of the center-most one. Let the cakes cool on a cake rack (or a cool pan) for about an hour or until everything is fully cooled, then run a knife around the edges a few times and pull the cake out to let it cool a bit more, then prep your frosting.
Coconut Frosting Recipe:
3 cups of Powdered Sugar
1/4 cup of Coconut Cream (or enough so everything is pulled together like store-bought)
1/4 cup of Cold Coconut Oil
1/4 tsp of Coconut Extract (optional)
Mix the coconut cream with an electric mixer and slowly pour in the powdered sugar. Once about 1/2 a cup is added you can add more coconut cream and coconut extract, then alternate until it is the right texture. My kitchen was especially hot today so I stored the frosting in the freezer for about 5 minutes, and then stirred it with a whisk. I took one of the smaller cakes from one of the ramekins and cut the puffed top off (use your hand to level it but keep your thumb out of the way). I put large amount of icing on the top, and then smoothed my butter knife around it to cover the brown color and to make sure that it looked more like a sheep. I placed that in the fridge for about five minutes, took it out and added raisins for eyes and made a design of rings around the face with my knife and a cake decorator (optional). I placed that back into the freezer and mixed some of the frosting with some beet juice to make sure that the color was to my liking, then used a skewer to place the nose on and the cheeks. I covered the sides with coconut and placed it back into the freezer to chill. Repeat with the next one. For the larger cake I did the same except for adding about 1/4 cup of cocoa powder and adding more beet juice for a darker color.
Remember, these cakes can be used for any occasion so don't feel left out if you don't celebrate Easter!
Enjoy!
Signed,
<3 Bou Shin <3
