I found a delicious-looking Coconut Cake recipe in Bon Appetit, just in time for Sam’s birthday. I purchased all the ingredients (which required going to THREE groceries stores due to poor planning on my end). I made the cake. I frosted the sucker. And then? I remembered that my husband, who is not allowed to eat dairy or gluten, wouldn’t be able to eat this dairy-covered-gluten-filled cake. Epic fail.
With hours left until his birthday party, I whipped together some vegan and gluten-free cupcakes from a box of cake mix, frosted with whipped coconut milk. I was pleased with my quick fix, but felt horrible about the beautiful cake that sat on our counter, taunting him.
All I can say is – at least one of us was able to enjoy this decadent treat! The cake recipe is great, but the frosting is killer. The combination of cream cheese, lime and rum blend together really well. Let’s just say that I ate about half of it out of the bowl while the cake was cooling. And will probably be making it again soon… this time, not for Sam.
3 large eggs plus 2 large egg yolks (save egg whites for frosting)
1 cup sweetened cream of coconut
3/4 cup plain whole-milk yogurt
2 tsp vanilla extract
Frosting Ingredients
2 8-ounce packages cream cheese (not whipped), room temperature
1/2 cup powdered sugar
1 T dark rum
1/2 tsp fresh lime juice
1/2 tsp vanilla extract
Pinch of salt
Cake Directions
Preheat oven to 325°. Liberally grease pan with 2 tablespoons coconut oil; set aside. Sift flour, baking soda, and salt into a large bowl; set aside. Using an electric mixer, cream sugar, butter, and remaining 4 tablespoons coconut oil in a large bowl until well incorporated and crumbly (it will look like wet sand), about 3 minutes. Add eggs and yolks one at a time, beating to blend between additions. Beat an additional 2 minutes. Mix in cream of coconut, yogurt, and vanilla. Stir in flour mixture just to blend. Pour batter into prepared pan. Smooth top. Bake until top is golden and a tester inserted into center comes out clean, about 45-55 minutes. Remove from oven and let cool in pan on a wire rack for 30 minutes. Run a thin knife around edge of pan; remove pan sides. Let cool completely.
Frosting Directions
Using electric mixer, beat cream cheese and powdered sugar on medium-low until whipped and light, about 3 minutes. Add rum, lime juice, vanilla, salt, and 1/4 cup water; beat until blended, adding more water by teaspoonfuls if too thick. Frost top of cake with cream cheese frosting.
