This past weekend we celebrated Easter, along with two birthdays! My brother’s girlfriend and my mom’s birthday (which is actually today) – Happy Birthday Mother!
Every year I ask her what type of dessert/cake she wants for her birthday (past birthday cakes including carrot cake and a cheesecake) and this year it was the same as last year: a coconut cloud cake. However, unlike last years two-layer round cake I opted for a single layer slab cake. Slab cakes are easier to prepare and transport and good for feeding a crowd. Since we were having it at Easter dinner too, it needed to feed a crowd, or in our case our ever-expanding family.
Last year I made the coconut cloud cake using swiss meringue buttercream – this year I simplified things by first making the slab instead of the two layer, and instead of buttercream I simply used coconut cream for a 1-ingredent dairy-free frosting. The coconut cream is light and fluffy making it even more of a ‘cloud’ cake. I added a little bit of coconut extract for a deeper coconut taste then topped it with roasted coconut chips from Trader Joes. I used the coconut cake recipe from Butter Baked Goods cookbook – which is currently 50% off right now on Chapters Indigo! (I’ll have to add the recipe later, as I forgot to do it and now I’m posting this while I’m out and don’t have the cookbook with me! oops)
I think this will start to be a tradition – coconut cloud cakes for birthdays. Growing up we had a traditional Italian St. Honore cake for birthdays – or ‘bon bon’ cake – the one with the layers of pastry, bavarian cream filling, whipped cream and cream puffs on top. It was always a special treat. Did you have any birthday traditions growing up?? any special cakes??
Well, I would say spring is definitely here by the amount of rain we have had over the past few days. Yesterday it was sunny, bright and pouring down rain all at once. I took Lainey out for a walk but she turned around in protest after a short few strides. Lainey doesn’t do rain – or water for that matter. It was quite pretty, even though we were drenched in seconds.
I hope all this rain means we will have a beautiful spring and summer ahead.
I’ve begun ‘spring cleaning’ around the house. Items tackled so far: Kitchen Cabinets, pantry and bedroom closet. Lots of items are going to the thrift store! I even properly planted my little fig plant I bought a while ago – here’s hoping he lives a little longer and is in better shape because of it. It’s quite a shame I was a landscapers daughter and I have no idea how to properly take care of any and all plants.
I do however, know how to bake. I shared a recipe this week over at Vancity Buzz for Dairy-Free and Egg-Free Coconut Macaroons! Head on over to Vancity Buzz for the Recipe!
Yesterday I shared a meatless ‘tuesday’ meal I made from GoGo Quinoa products that I received from the company. I was so excited to discover them in the store, and then to have them send me some more items to try out.
One of the items I received was their Dark Chocolate Cake Mix. I was excited to try it, because I had seen lots of quinoa cake recipes online, and now I had an all-in-one mix to give it a try. I used it to make mini cakes and cupcakes for Adam’s birthday last weekend.
The cake was light and fluffy without being overly sweet. The cake actually has chocolate chips in the mix as well. It is definitely a much lighter cake than others I’ve made, not as dense which makes it easy to eat ;) I would definitely use it again, it’s perfect for wheat-free and gluten-free celebrations.
I wanted to keep it dairy-free, so I used coconut cream to make a chocolate coconut cream frosting. I used it on the cake as well as on some cupcakes that I made with the leftover batter. The mix makes enough for a large cake, or cupcakes or even a mini cake like I made.
To make the Chocolate Coconut Cream Frosting:
- 1 can of coconut cream, refrigerated overnight
- 2-3 Tbs. Unsweetened Cocoa Powder
1. Remove coconut cream from the fridge and scoop out the thick cream – if there is any water at the bottom (although mine had none) leave it out.
2. Using an electric mixer, whip the coconut cream until smooth and creamy. Add in the cocoa powder and mix again.
3. Frost cake or cupcakes. Refrigerate any unused portion.