Believe it or not, it actually slipped my mind to take step-by-step pictures of this experimental recipe, but I did have enough sense to snap a quick photo at one of the last pieces. It went that fast. :) Maybe next time it'll be put together in lovely layers with many pictures captured before it's demolished. But why wait for the pretty pics to post the recipe?
I didn't feel deprived of that satisfactory, hit-the-spot feeling with this healthy(er) treat. For those who aren't too keen on coconut, this is a great compromise. A (very honest) friend of mine who I tested this cake on told me she normally avoids coconut-flavored foods, but it's so subtile, she actually enjoyed it! It's rich, moist, and satisfying for that ornery sweet tooth; or in my case, sweet teeth, according to my grandpa when I was seven. Not too much has changed in that area of my life...
Moist, Frosted Spelt Cake with Whispers of Coconut
For the cake:
2/3 cup extra virgin coconut oil
1 3/4 cup turbinado sugar (or whatever kind of sugar you use)
1 1/2 teaspoon vanilla extract
2 3/4 cup spelt flour
2 1/2 teaspoons baking powder
1 teaspoon Celtic sea salt
1 1/4 cup milk
Heat the oven to 350 degrees. Grease and flour pan(s). Mix coconut oil, sugar, eggs, and vanilla until well-blended. Beat 5 minutes on high speed. On low speed, add flour, baking powder, and salt alternately with milk. Pour into pan(s).
Bake oblong 40-45 minutes, layers 25-30 minutes, or until the edges turn slightly brown (It's whole wheat flour; it's what it does.)
For the frosting:
1/2 cup extra virgin coconut oil
4 cups powdered sugar (fair trade/organic is ideal, of course)
2 teaspoons vanilla extract
about 3 Tablespoons milk
Blend coconut oil and sugar. Stir in vanilla and milk, beat until frosting is smooth and of spreading consistency.