Coconut Cake

A very pretty cookbook called Honey & Oats: Everyday Favorites Baked with Whole Grains and Natural Sweeteners

landed in my mailbox recently courtesy of Sasquatch Books. Though there are many, many appealing recipes in the book, I just could not resist giving this Coconut Cake a try. Made with coconut milk and covered with a vanilla maple frosting and toasted coconut flakes, this cake had my name all over it.

This cake is easy to make but it’s also a real stunner. Make it for a celebration! Or for no reason at all.

I used regular all-purpose flour because that’s what I had in the house. Next time, I’ll experiment by including some coconut flour. Something else to try: use softened coconut oil instead of butter.

My cake came out a bit dense and I believe it’s because I overbeat the batter. Watch out you don’t do the same if you want your cake to be more fluffy. Be sure to store the cake in the refrigerator if you won’t be serving it right away; leftovers should be kept covered in the refrigerator, too.

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