Birthday cakes are so fun, don’t you think? I always looked forward to mine each year growing up, and still, on my birthday each year, I always get excited. My birthday cake of choice always used to be German chocolate with that yummy coconut frosting from Betty Crocker. Even though this was my mom’s least favorite kind, she faithfully baked it each year, not just for me, but for my dad’s birthday, and probably other siblings over the year.
I found the idea to use the Coco Lopez Coconut from Chef-in-Training, and that really pulled the cake together and made it really moist. I was very pleased that this dairy free coconut cake turned out tasting better than any other cake I’d ever made (and if dairy free isn’t your lifestyle, don’t worry — I’ve included the dairy way, too.)If you hate coconut (like my mom,) then this probably isn’t the cake for you. But anyone else will probably love this — I know I did.
Jack seemed to really like it, though he was very dainty about eating it, so he only got a few bites in…which was probably for the best. The coconut that I covered it with really covered up my terrible frosting job, and I think it made it look slightly more professional!What is your favorite kind of cake to have on your birthday?
- 1 cup vegan butter, or regular, if not going dairy free
- 3/4 cup powdered sugar
- 1/2 cup granulated sugar
- 1 tbsp lime juice
- 3 eggs
- 1 tsp vanilla
- 2/3 cup almond milk, or regular milk
- 2 1/2 cups white flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 2 cups sweetened coconut, divided
- 1/2 can of Coco Lopez Cream of Coconut, I found it in the party drinks aisle, though some say they've found it in the baking aisle.
- 1 recipe of Lime Buttercream Frosting, see below
- Preheat oven to 350 degrees. Cream butter, sugars, and lemon juice until smooth. Beat in the eggs, almond milk, and vanilla. Mix in flour, baking powder, baking soda, salt, and 1 cup of coconut. Mix until everything is mixed together well.
- Grease and flour two round cake pans, and divide the batter evenly between them. Bake for 25-30 minutes, or until a knife comes out clean.
- Cool in pans for about 10 minutes, and then invert onto a cooling rack to cool the remaining amount of time. Level the cake rounds by carefully cutting off the rounded top. This makes it easier to stack and frost. Place the bottom cake round on a plate, and poke holes in it for a fork or wooden spoon handle. Pour the cream of coconut over it until the top is covered. This is pretty sweet, so you won't need to frost this layer. Place the second layer directly on top of it it.
- Frost outside with the lime buttercream frosting (or any other kind), and cover with sweetened coconut.
Cake inspired by Vegan Mother Hubbard and Chef-in-Training
Katie is a Colorado-native, BYU graduated, and most importantly, wife to one and mother to three beautiful boys. She is passionate about sharing her experiences with others – especially about pregnancy, breastfeeding, cooking, and crafts. She is currently training to be a Certified Lactation Educator. She loves spending time with her family and helping others find joy in family life.