On New Years Eve John’s mom turned 70 (if only we could all look like she does at 70!!). Anyway her one birthday request was that she wanted a coconut cake with white icing… Since the party I have had several requests for the recipe, sorry it has taken so long! See recipe below photo––
Photo: Kate Headley
CAKE: Makes 12 Cupcakes––1/2 cup all purpose unbleached flour, 1/2 cup whole wheat flour, 1/3 cup spelt flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, 1/4 cup coconut oil (melted), 1 cup coconut milk, 1/2 cup sugar, inside of 3 vanilla beans, 1/2 cup unsweetened coconut flakes (plus extra for top of cakes)
Preheat oven to 350. In a mixer combine the coconut milk, sugar, vanilla and coconut oil. Add the 3 flours, baking powder and salt and mix until just combined. Fold in the coconut and put in prepared cupcake molds. Bake until a toothpick tests clean, about 20 minutes. Let cool before icing.
ICING: 1 cup unrefined coconut oil, 3 cups powder sugar, inside of 2 vanilla beans, 3 tablespoons coconut milk (may need an additional tablespoon or 2 if icing is too thick)
In a mixer beat the coconut oil until smooth. Turn mixer to low and add powdered sugar, vanilla and coconut milk 1 tablespoon at a time. If the icing seems extremely thick add an additional tablespoon or two of coconut milk. Beat on high for 2 minutes.
Ice cooled cakes with a thin layer of icing and top with coconut flakes.