Sometimes there just isn’t enough time to cook and photograph while the sun is still up, make yourself look beautiful and get to the party on time. That was the story of my life this Christmas. So Salty Tomato fans, I’m sorry you are getting these recipes late and after the big party season. There are still reasons to party right?
Martin Luther King Day, President’s Day, your dog’s birthday. There must be cake at a birthday party.
My grandfather adores Coconut Cake. My grandmother makes is every year around Christmas and Pa-pa will have a piece for dessert every night and enjoy each bite until it is gone. I never liked it growing up. Coconut was not my thing as a child. Well now I have come around and love coconut.
This Pineapple Coconut Cake is kept vegan using egg replacer and earth balance butter. It is rich, dense and moist.
This recipe is inspired from a Martha Stewart classic, her book Entertaining. Martha, you rocked some great feathered hair in the 90s.
- 1 cup plus 4 tablespoons coconut milk, divided
- 1 cup shredded coconut
- 1 20 oz can crushed pineapple
- ¾ cup earth balance vegan buttery sticks
- 1¼ cup sugar
- 1 teaspoon vanilla
- 3 cups sifted whole wheat pastry flour
- 4 teaspoons baking powder
- ¾ teaspoon salt
- 2½ tablespoons egg replacer (1/2 tablespoon = 1½ teaspoon)
- 4 tablespoons coconut milk
- 2 tablespoons water
- 1 package vegan/dairy free frosting mix
- 2 tablespoons plus 1 teaspoon coconut milk
- 8 ounces softened vegan cream cheese
- 2 cup flaked coconut
- Preheat oven to 350 degrees, Grease 2, 9 inch round cake pans.
- Place shredded coconut in a mesh sieve over a bowl. Bring 1 cup coconut milk just to a boil in a small sauce pan. Pour warm milk over shredded coconut to reconstitute, reserving the liquid. Pour pineapple and liquid into sieve with coconut also reserving pineapple juices.
- In a medium bowl sift flour, baking powder and salt together.
- Whisk until frothy, egg replacer, remaining 4 tablespoons of coconut milk and water in a small bowl.
- In the bowl of a stand mixer, cream butter, sugar, vanilla and egg replacer mixture.
- While slowly mixing, alternate adding reserved coconut milk and pineapple juice mixture with dry ingredient flour mixture. Scrap down the sides.
- Add shredded coconut and pineapple and mix until just incorporated.
- Pour evenly into cake pan. Bake for 25-30 minutes until a tester is removed clean.
- Allow cakes to cool in the pan completely. After cake is cooled refrigerate for at least 2 hours or overnight before frosting.
- Mix all frosting ingredients together with an electric mixer. Frost cake. Sprinkle flaked coconut on top of frosting and press coconut into the sides of the cake with your hand. Refrigerate again to allow frosting to set.