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?
- 1/2 cup butter or vegan butter
- 2 1/2 cups powdered sugar
- 3 tbsp almond milk or regular milk
- 1/2 tbsp lime juice
- Mix all ingredients together with an electric beater or mixer until smooth. Use on anything you want! It is enough to cover one cake (using two round cake pans, and there will be some left over) or about 24 cupcakes.
inspired by Vegan Mother Hubbard
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