Personal photo time, I celebrated my golden birthday over the long weekend with my family and my beau. My mom asked me to make the coconut cake I made for her birthday a couple of months ago and I agreed. It’s a seriously simple recipe and it’s filled with all kinds of coconut goodness (I kind of love coconut if you haven’t gathered already and it’s so good for you). This cake isn’t your ordinary layered, rich, and overly sweet treat. Instead, it’s balanced, light, and perfect for warmer weather. I hope you enjoy!
- 1-1/2 cups whole wheat pastry flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup full fat canned coconut milk
- 1/2 cup melted coconut oil
- 1/2 cup coconut sugar
- 2 large eggs
- 2 tsp coconut extract or vanilla extract
- 1/2 cup unsweetened shredded coconut
- 2 cups heavy cream
- 2 tsp vanilla extract
- 2 tablespoons confectioners’ sugar
- Preheat oven to 350 F and spray a 8 x 8 inch square cake dish with a nonstick spray.
- In a bowl whisk together eggs, coconut milk (shake the can before you open), sugar, oil, coconut extract, and shredded coconut.
- In a separate bowl combine flour, baking powder, and baking soda.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Pour batter into the prepared baking dish and bake for 30-35 minutes or until a toothpick inserted into the middle comes out clean. The top of the cake will also have a nice golden color once it’s finished.
- For the frosting whip the cream in a stand mixer until stiff peaks are just about to form. Beat in vanilla and sugar until the peaks form.
- Once the cake has cooled completely add the whipped cream frosting and serve with some fresh berries.
- Make sure to keep this cake in the fridge so the whipped cream doesn’t melt.
Up next I have the tastiest and possibly the healthiest cookie recipe that I cannot wait to share. Stay tuned!