This cake was inspired by my sister. Her nursling does not take to dairy and soy. I wanted to create a dessert my sister could enjoy that was both decadent and dairy free. This cake turned out beautifully and the recipe was made and tested again while we were together.
1. Mix
1/4 cup coconut oil (melted and cooled)3 eggs
1/4 cup applesauce
2. Add
3/4 cup sugar
1 tsp vanilla
3. Add
3/4 cup coconut milk (I used canned)
4. Gradually Add and mix on high for 3 minutes.
3tsp. baking powder
2 cups flour
Pour into desired greased pans. I usually grease with coconut oil.
In the first picture I used 5 small 6" cake pans and had enough batter to make two more small loaf pan cakes. In the second picture I used two 8" cake pans.
Bake 350 degrees for 18-25 minutes.
* I used coconut cream in both icing recipes. The first recipe is more of a butter cream and I wanted a coconut flavor. I blended the solid form of coconut cream/ butter with the melted coconut oil before continuing the recipe. In the second recipe I used the coconut cream from the top of the can of coconut milk and it makes a silky ganache style icing. Either one should work.
Vanilla Coconut Icing:
1/4 cup melted coconut oil
1 tbls. firm coconut cream/butter from jar*
1tsp. vanilla.
6 cups powdered sugar
1-3 tsp. Coconut milk
Blend Coconut oil and cream. With mixer beat in 1 cup of powdered sugar, then vanilla. Continue adding powdered sugar and mix well. Add 1tsp. coconut milk and mix. If needed add more coconut milk until a thick buttercream consistency is reached.
Wait for the cake to cool completely before icing. Refrigerate 30 minutes to set up.
If the weather is warm keep refrigerated until just before serving.
Chocolate Icing:
2tbs coconut cream from can*
4 cups powdered sugar
1 tbs cocoa powder
Add all ingredients and mix on high for 3-5 minutes until a glossy icing is formed.
Wait until cake is completely cool before icing. Refrigerate 30 minutes to set up.
If weather is warm refrigerate until just before serving.
