Last week was my birthday, which, for me, means that it is cake time. Since my birthday is in the summer I love spending it outside, having picnics and long evenings. Preferably somewhere on a campsite, but our holiday doesn’t start until September. We are having fun planning our trip though. Finally we decided on a location, and we are excited to go to Oregon for long hikes and camping. For me this is the first time ever going to the States, and I am already internally screaming because the flight will be so long. But I am going to meditate my fear away, and hopefully that will be all I need. I have no idea why I am afraid to fly, but I prefer long train rides over planes any day. But since there will be no holiday left if we swim the Atlantic Ocean, we will fly.
Anyways, back to the cake. I started out with the idea that I really wanted to bake those beautiful layered naked cakes that have a little frosting on the side and loads of fruit. The first time I made it I made a different frosting and it just ended up like the cakes you see on the Netflix show nailed it. And the taste was way too sweet! The second try I just thought: coconut cream and fruit, and that totally sold me. It fits perfectly with the fluffy, coconutty cake itself.
I used blueberries and blackberries to decorate as they are in season, but you could use any fruit you would like to top the cake. I think next time I want to add passionfruit and raspberries. Already dreaming of it. Leave the cake in the fridge if you are not gonna eat the entire thing, or even freeze it for later. Which I what I should have done, because we ate the entire thing before it was my actual birthday, and I had to make a new cake.
Coconut cake
For two 10 cm cake pans
2 ½ cups flour
1 ½ cups coconut sugar (or use cane sugar)
2 tsp baking powder
1 tsp ground vanilla powder
¼ tsp salt
1 ¼ cup shredded coconut
¼ cups oil
1 ½ almond milk
1 cup applesauce
2 tsp apple cider vinegar
Topping
1 can of good quality coconut milk (set into the fridge)
fruit
shredded coconut (I used blueberries and blackberries)
Preheat the oven to 180 C (360F). Line two cake pans with non-stick paper. Combine the dry ingredients and set them aside. Mix the wet ingredients together. Then fold the wet ingredients into the dry. Bake the cakes for 40 minutes until golden and solid from inside. Let them cool down completely and take them out of the cake pans.
Take the can of coconut milk out of the fridge and open it. Scoop up the solid part and whip it up. cover the top of one of the cakes, add the other one on top. Then slightly cover the cakes with coconut cream. Add the fruit and other toppings and enjoy.
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