"The wise man should consider that health is the greatest of human blessings. Let food be your medicine."
- Hippocrates

September 6, 2010

Coconut Cake

In the past, when it came to cake, I would usually go for the standards, chocolate, vanilla, or to spice it up, marble! But on one occasion I was looking for something with a little hint of the tropics for a dinner I was making - alas I found this Coconut Cake! It has since become one of my favorites!

As always, I love it because it's so easy and always turns out perfect! And it works really well without any icing, so you save yourself a couple steps there. Instead of icing, I make a really simple lemon glaze and pour it on top of the cake once it cools. The sweet lemony flavour perfectly complements the delicate coconut, and as a bonus, it adds extra moisture to the cake (but it's certainly not necessary). You can serve it just like this, or sometimes, I like to top the slice with some warm blueberry compote - again, pairing perfectly with the coconut and lemon flavours!! All these recipes are included below - mix and match, or even try it with your favourite icing!

1 3/4 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup unsweetened shredded coconut
1 cup unrefined sugar
1/2 tsp sea salt
1 1/2 cups plain non-dairy milk
1/4 cup unsweetened applesauce
1 tsp vanilla extract
1/4 - 1/2 tsp almond extract (or 1/4 tsp each of almond and coconut extracts)
1 1/2 tsp freshly squeezed lemon juice
1/3 cup canola oil

- Preheat oven to 350 degrees.
- In large bowl, combine dry ingredients, including coconut, sifting in flour, baking powder, and baking soda, and mix until well combined.
- In a separate bowl, combine non-dairy milk, applesauce, vanilla and almond extracts, lemon juice, and oil.
- Add wet mixture to dry, and stir until well-combined (do not overmix).
- Lightly oil a bundt pan, angel food cake pan, or 2 round cake pans. Pour batter evenly into cake pan(s).
- If using a bundt or angel food cake pan, cook for 35-40 min (until toothpick comes out clean). If using two round cake pans, cook for 23-26 minutes.

Lemon Glaze
3/4 cup powdered sugar
2 tbsp lemon juice

Combine and mix well until there are no lumps. Prick all around cake with long skewer and drizzle glaze over the whole cake.

Warm Blueberry Compote
1 cup frozen or fresh blueberries
1/4 cup maple syrup

Combine in a small saucepan. Gently heat at a medium temperature and mash blueberries as it heats. Bring to a gentle boil and remove from heat. Spoon over slices of cake immediately.


This cake recipe is from Dreena Burton's Eat, Drink and be Vegan!