One of my earliest memories of coconut as a child was when my mom took my sister and me, once in a blue moon, to the Hostess store downtown to pick up a treat. We always went for Sno Balls, the coconut marshmallow–covered chocolate cake with a creamy filling. Depending on the season, sometimes you could find them in pink—which I thought was the coolest thing. As an adult, this cake is probably the closest thing that I will ever come to another Hostess Sno Ball. For nostalgic purposes, I like to layer it with Ganache (page 69) and top it off with Madagascar Vanilla Bean Icing (page 66) and toasted coconut flakes.
Coconut Cake
Makes four 6-inch cake layers
- 1 tablespoon golden flaxseed meal
- 3 tablespoons warm water
- Dry Ingredients
- 2 cups | 300 grams Lael Cakes Gluten-Free Flour (page 11)
- 1 cup | 210 grams evaporated cane juice
- ½ cup | 25 grams unsweetened coconut flakes (use sweetened coconut flakes if you like your cakes on the sweeter side)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon arrowroot
- ½ teaspoon fine sea salt
- Wet Ingredients
- 1¼ cups | 294 ml coconut milk
- ¾ cup | 180 ml safflower oil
- 1 tablespoon coconut flavor or extract
- ¼ teaspoon white rice vinegar
- ¼ cup | 12 grams coconut flakes or shredded coconut, for garnish (optional)
Preheat the oven
to 350°F.
Grease four
6-inch round cake pans (or other pans, see Note on page 73) by spreading non-hydrogenated palm
shortening with a pastry brush or spraying with coconut cooking
spray (available at your local health food store). Trace and cut
out four 6-inch circles of parchment paper and place on the bottom
of each greased pan.
In a small bowl,
combine the flaxseed meal and warm water. Set aside.
In the bowl of a
standing mixer with a paddle attachment, combine the dry
ingredients. Mix on low speed until incorporated.
In a separate
bowl, combine the wet ingredients. Add the flaxseed meal
mixture.
With the mixer
on medium speed, slowly add the wet ingredients to the dry
ingredients. Scrape down the sides of the bowl and mix on
medium-high until all the ingredients are incorporated and the
batter is smooth, about 2 minutes.
Divide the
batter among the cake pans and smooth the tops with a flat spatula
or spoon.
Bake for about
20 minutes, until a toothpick inserted in one of the cakes comes
out clean. If there is still batter on the toothpick, continue to
bake for another 5 to 10 minutes. (Baking times will vary depending
on your oven and the thickness and size of the cake
layers.)
Let the cakes
cool completely in the pans. Cover the pans tightly with plastic
wrap and refrigerate overnight. This will ensure the cakes set up
properly and be much easier to work with.
Garnish with
the cocout flakes when serving, if desired.