Saturday, August 30, 2014

Lime Infused Coconut Cake

I continue to work on my baking skills.  I still do not love baking but I am getting better at it. This cake is proof- I did it in one try and it came out of the pan in one piece.  And, it tasted good, too!

The cake is a variation of the Tuscan Lemon Cake from Betty Goes Vegan. I love the base cake recipe- super moist and easy to adapt for whatever flavor you want. Today, it was coconut and lime.

I baked the cake to bring to a family gathering at the Jersey shore where we will celebrate my son's sixteenth Birthday.  I am bringing a cake mostly for selfish reasons;  I want to be able to indulge while with family and celebrating with my son. Of course I hope they will enjoy it too!

Since I will be sharing this cake with those I love most I had to take out a piece to taste test before serving.  I will say, it passes with flying colors. Each of my kids tasted a bite, too and they gave it a two thumbs up.

Here's to a very happy Birthday to Max! May sixteen be your best year yet!

Coconut Lime Infused Cake

For the cake:
1 1/2 cup sugar
1/2 cup vegan butter, softened
1 tbsp applesauce
1 tbsp Ener-G Egg Replacer (do not mix with water)
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 can full fat coconut milk
1/2 cup unsweetened shredded coconut
2 tbsp lime zest
1 tsp coconut extract
Juice of 1/2 lime

For the glaze:
1/4 cup plus 1 tbsp So Delicious Lite Culinary Coconut Milk
1 1/3 cup confectioners sugar
Juice of 1/2 lime
Lime zest for garnish

Preheat oven to 325 degrees.

In a bowl add the sugar and vegan butter. Beat with a hand mixer at high speed until smooth and creamy.  Add the applesauce and egg replacer.  Beat until well incorporated.

In a second bowl mix add the flour, baking soda and salt.  Whisk until well combined.

Add a small amount of flour to the butter/sugar mixture and continue to mix with the hand mixer. When blended add a small amount of the coconut milk and continue to beat with the hand mixer.  Continue alternation  the flour mixture and coconut milk until they are gone and you have a smooth batter. Add the shredded coconut, lime zest, juice and coconut extract and beat quickly until combined.

Spray a bundt pan with baking spray.  Add the batter and smooth the top to be sure the batter is evenly distributed.

Bake at 325 for 50 minutes or until a toothpick inserted into the cake comes out clean.

Remove from the oven and poke about fifteen shallow holes using a bamboo skewer.  Set aside and allow to cool fully.

When the cake has cooled remove fro the bundt pan by turning it upside down on a serving platter or cake board.

To make the glaze whisk the confectioners sugar with the coconut milk until smooth. Add the lime juice and continue to whisk. You may adjust the consistency for a thinner glaze, if desired, by adding a more coconut milk a teaspoon at a time.  Pour over the top of the cake and garnish with lime zest.