Yes to Yummy

Tag Archive: lemon

Double-Layer Coconut Cake (vegan + whole-grain)

April 3, 2015 Leave your thoughts Print this page

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Hello everybody! I don’t know about you all, but I’m ready for spring. I’m so ready, in fact, that on Thursday, I wore a sundress and drove to school with the windows down even though it was 35 degrees outside. I am done with the cold and the dreary–bring on the early summer berries and sunshine, please!

Guess what?! As of April 2nd, Yes to Yummy is TWO years old, and I would just like to say thank you to all of you who have supported me and my culinary endeavors. Thank you to my parents for buying all of these crazy ingredients and helping to clean the kitchen. Thank you to my friends for putting up with my endless prattle about food and letting me force-feed you. Thank you to my teachers for giving me extensions on things because I was “busy” AKA cooking. Thank you to all of my readers and followers for checking in and seeing what I’m up to. Thank you to cauliflower and chocolate and peanut butter for existing. Thank you adorable penguins for being cute and rainbows for being pretty and the universe for putting out there everything I could ever want. I’m a blessed chick.

I hear they call this stage in children the “terrible twos,” but hopefully the next year of blogging will be anything but filled with temper-tantrums and potty-training adventures. 🙂

Well, that was an interesting tangent. Anyway, I figure the best way to celebrate is with a beautiful cake, and coconut in as many forms as possible is a beautiful thing.

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What I love about this cake is that it isn’t really heavy. You know sometimes when you eat a slice of dense cake loaded with frosting and you just feel ugh afterwards? This isn’t like that. While packed with flavor, this coconut cake leaves you with a pleasant feeling, like you just had a leisurely snack with a bunch of elegant ladies, discussing tasteful romance novels that involve golden harps and attractive knights. That is what eating this cake feels like.

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Once again, I have used my new friend spelt flour to make a whole-grain dessert as opposed to a gluten-free one. While I do still love almond flour and coconut flour, there’s something I really enjoy about using wholesome grains to make a different kind of dessert. In this case, I love how spelt’s nuttiness pairs with all of the coconut and the touch of citrus in the cake.

Don’t worry, gluten-free friends, I haven’t left you in the dark! There will always be yummy desserts that satisfy your allergen concerns: just pop on over to my recipe index. In the meantime, though, here’s another pretty cake picture…

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Here’s another one! Did you know this cake is also very selfie-worthy?!

I’m such a teenager sometimes. I also mercilessly flood my friends’ Snapchats with pictures of food. EVIL.

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While beautiful to behold, this cake is actually quite easy to make! Really, it’s just pouring things into a bowl…

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…(cool pattern may or may not have been intended)…stir all of the ingredients together and bake…

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…whip up a frosting, toast some coconut, and assemble until your desired level of beauty has been reached!

Really, it’s as simple as that.

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Print this page

Double-Layer Coconut Cake

Light, delicately sweet, and wonderfully textured, this coconut cake makes the perfect early spring dessert…or even breakfast! A layer of frosting and toasted coconut flakes on top make this cake truly something special.

Recipe adapted from here

Ingredients

Prep Time 15 min
Cooking Time 35 min
Total Time 1 hr
Yield 1 cake (about 10-12 servings)

3 1/2 cups of spelt flour

3 cups of unsweetened shredded coconut

2 tablespoons of baking powder

Zest of 2 lemons (about 3-4 tablespoons)

1 teaspoon of salt

2/3 cup of coconut nectar (or honey if you’re not vegan)

2 cups of full-fat coconut milk

1 tablespoon of vanilla extract

Coconut frosting, double the recipe (or even triple it if you love frosting!)

1 1/2 cups of unsweetened coconut flakes

Directions

Preheat the oven to 350 degrees. Line two 9-inch cake pans with a circle of parchment paper and grease both well with coconut oil. Set aside.

In a large bowl, sift together the spelt flour, baking powder, and salt. Whisk together to combine, then add the shredded coconut and lemon zest. Stir and set aside.

In a medium bowl, whisk together the wet ingredients, then pour into the bowl with the dry ingredients, one half at a time. Use a spatula to fold everything together until JUST combined–too much and you’ll wind up with a tough cake.

Divide the batter evenly between the two pans, and bake until a toothpick comes out mostly clean in the center, about 35 minutes. Let cool in the pans for 30 minutes before transferring to a wire rack to cool completely.

Meanwhile, make the coconut frosting. Toast the coconut flakes on a baking sheet in the 350 degree oven until golden-brown, about 5 to 7 minutes, stirring every few minutes to prevent burning. Set aside.

Once the cakes are cool, use a serrated knife to cut off the rounded top on one of the cakes. (You can eat this–shh–I won’t tell anyone!) With a spatula or preferably an inverted spatula, spread a thick layer of frosting on the now-flat cake top. Place the other cake on top, then use the rest of the frosting to cover up the outside of the entire cake.

Strategically dump all of the toasted coconut all over the cake. I know the phrase “strategically dump” is an oxymoron but basically just go with it in an attempt to make something pretty. It will taste good no matter what.


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What is your favorite flavor of cake? Leave me a comment here or on Facebook and let me know!


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Double-Layer Coconut Cake

April 3, 2015 Print this page

Light, delicately sweet, and wonderfully textured, this coconut cake makes the perfect early spring dessert…or even breakfast! A layer of frosting and toasted coconut flakes on top make this cake truly something special.

Recipe adapted from here

Ingredients

Prep Time 15 min
Cooking Time 35 min
Total Time 1 hr
Yield 1 cake (about 10-12 servings)

3 1/2 cups of spelt flour

3 cups of unsweetened shredded coconut

2 tablespoons of baking powder

Zest of 2 lemons (about 3-4 tablespoons)

1 teaspoon of salt

2/3 cup of coconut nectar (or honey if you’re not vegan)

2 cups of full-fat coconut milk

1 tablespoon of vanilla extract

Coconut frosting, double the recipe (or even triple it if you love frosting!)

1 1/2 cups of unsweetened coconut flakes

Directions

Preheat the oven to 350 degrees. Line two 9-inch cake pans with a circle of parchment paper and grease both well with coconut oil. Set aside.

In a large bowl, sift together the spelt flour, baking powder, and salt. Whisk together to combine, then add the shredded coconut and lemon zest. Stir and set aside.

In a medium bowl, whisk together the wet ingredients, then pour into the bowl with the dry ingredients, one half at a time. Use a spatula to fold everything together until JUST combined–too much and you’ll wind up with a tough cake.

Divide the batter evenly between the two pans, and bake until a toothpick comes out mostly clean in the center, about 35 minutes. Let cool in the pans for 30 minutes before transferring to a wire rack to cool completely.

Meanwhile, make the coconut frosting. Toast the coconut flakes on a baking sheet in the 350 degree oven until golden-brown, about 5 to 7 minutes, stirring every few minutes to prevent burning. Set aside.

Once the cakes are cool, use a serrated knife to cut off the rounded top on one of the cakes. (You can eat this–shh–I won’t tell anyone!) With a spatula or preferably an inverted spatula, spread a thick layer of frosting on the now-flat cake top. Place the other cake on top, then use the rest of the frosting to cover up the outside of the entire cake.

Strategically dump all of the toasted coconut all over the cake. I know the phrase “strategically dump” is an oxymoron but basically just go with it in an attempt to make something pretty. It will taste good no matter what.


Tags: , , , , , , , , , , ,