Cakes are personal creations, I think. While you start with a basic recipe, it’s up to the person making it to decide what it’s going to end up looking like~~is it going to be a sheet cake, a bundt cake, cupcakes, a layered cake, a cake left in a glass baking dish and served from that, a cake made in a springform pan~~you get the idea. In the end, the look of the cake is totally up to the person making it and what the needs may be.
When I made this ‘cake’ I wanted to share some with friends, so I used two small round 6″ cake pans, to give away, and one spring-form pan. Baking at high altitude is a real challenge, too~~this cake was not a light and fluffy as I’d wanted, but I’m thinking that’s related to the elevation~~when I get back to my flat-lander life, I’ll make this cake and let you know the difference! In the meantime, remember cooking’s an adventure, don’t be afraid to mess up, and if this cake messes up for you, you can always make cake balls!
Makes: 3 cake pan (9″ round) cakes
Preheat oven to 350
What you need:
2 sticks salted butter (room temperature)
2 cups sugar
½ cup coconut oil
5 large eggs (room temperature)
1 cup milk
1 cup vanilla pudding (can be pre-packaged)
2 teaspoons pure vanilla extract
1/2 teaspoons pure almond extract
3 cups sifted self-rising flour
1 teaspoon baking powder
1/4 teaspoon sea salt
4 ounces sweetened shredded coconut
1 very large lemon grating the zest and juice from it
Icing:
1 1/2 cups sour cream
2 (6oz) cups coconut yogurt
1 cup whipped cream cheese (microwave about 15 seconds to soften)
1 1/1 cups powdered sugar (sifted into wet ingredients)
1 ½ packages frozen (but thawed) coconut
1 cup shredded sweetened coconut
What you do:
In a large mixing bowl, cream together the room temperature butter and sugar blending well. Add the coconut oil and mix with a mixer about 3 minutes. Using the mixer on low, blend in the eggs one at a time, add the milk, pudding, vanilla extract and almond extract. Set aside. In another medium mixing bowl, combine the flour, baking powder and salt and sift together.
Add about 1/3 of the dry ingredients at a time into the wet and blend well with the mixer on low. Add the shredded coconut and the juice and zest from a very large lemon and blend. Pour equal amounts of batter into your choice of baking pans depending upon what type of cake(s) you want to make. I used a springform (about 9″) round pan and two small (6″) round pans because I was giving the two small cakes to friends. Whatever you use coat well with cooking spray, Crisco, and/or parchment paper lining the bottom of a flat pan.
Bake in preheated 350 oven until a toothpick comes out clean. (Note: I made this cake at high altitude, which is always more of a baking challenge!) When done, let cool completely before icing.
Prepare icing by combining the sour cream, yogurt and cream cheese and blend. Sift in the powdered sugar and blend well. Add the coconut, blend and refrigerate until ready to ice the cake.
©Alice D’Antoni Phillips Ally’s Kitchen
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