My mom looked on horrified when I cut into this cake one morning, â€œWhat are you doing?â€ she asked with a hint of panic in her voice.
â€œBreakfastâ€¦â€ I said calmly, â€œIâ€™m going to eat breakfast, do you want some?â€
â€œNo! Who eats cake for breakfast? Who are you, Marie Antoinette?â€ She said and walked away in exasperation.
It wasnâ€™t like I planned on cake for breakfast; I baked a cake the night before, let it cool and frosted it the next morning.
Itâ€™s very tempting cake and there are no rules against having cake for breakfast.
Itâ€™s the ultimate coconut cake; rich nutty coconut flavours with luscious whipped coconut frosting and toasted coconut flakes.
Itâ€™s the closest I would come to a tropical vacation for a while.
This cake is perfect for summer and humble enough for a snack or breakfast, because itâ€™s just that irresistible.
Toasted Coconut Cake
- 3 cups all purpose flour
- 1 Â½ cups turbinado sugar (or brown sugar)
- Â¼ cup toasted coconut
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- Â½ teaspoon salt
- 1 (13.5oz) can coconut milk (I used Trader Joeâ€™s canned coconut milk)
- Â½ cup applesauce
- Â¾ cup vegetable oil
- 1 tablespoon lemon juice
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- Preheat oven to 350Â°F.
- Grease a medium round baking pan with oil and set aside
- Combine flour, sugar, toasted coconut, baking powder, baking soda and salt in a large mixing bowl and stir well
- In another bowl, whisk together coconut milk, applesauce, vegetable oil, lemon juice, coconut and vanilla extracts
- Add flour mixture in three batches to the milk mixture, folding each batch in until well mixed
- When the mixture is mixed and incorporated, scrap and pour into the prepared baking pan
- Bake for 50 â€“ 60 minutes or until a toothpick inserted in the center comes out clean
- Let it rest in the pan for 15 minutes on a wire rack
- Turn it on the wire rack to cool completely
- When cooled, frost cake with whipped coconut cream
- Sprinkle with remaining toasted coconut (as much or as little as you want)
- Whipped Coconut Cream
- 1 can full fat coconut milk, refrigerated for a few hours or overnight
- 1/3 cup icing sugar
- 1 teaspoon vanilla
- Directions: Open the chilled can of coconut and scoop out the fat leaving behind the watery liquid.
Combine the coconut with icing sugar and vanilla, whip until light and fluffy.
- Toasted Coconut
- Â½ cup coconut flakes
- Oven: Spread coconut in a thin layer on a baking sheet. Bake at 300F for about 20 minutes, stir every 5 minutes to ensure that the coconut browns evenly.
- Stove: spread coconut into a skillet and cook over medium heat, stir frequently, until coconut is mostly golden brown.