I have to say that I shocked myself at the results of this cake. see I grew up- for a short time- in the French West Indies, and if you have been following my post, you know I am proud of that fact. So I was surrounded by coconuts, coconut trees, coconut candy and of course COCONUT CAKE!! Funny thing is, I loved everything coconut EXCEPT pastries. But then again I can’t stand tomatoes, but will eat a jar of pasta sauce straight out of the pot.
No sure where the inspiration came from, but I felt motivated to make a coconut cake, the way I used to watch our hired help make. As a child, I was so fascinated by the way she would make a homemade cake, because I grew up for some time on boxed cake.
So before I went to 10am Service on Sunday, I made dinner and baked a cake. I am, for the most part, a healthy eater, so I made my cake using Silk Unsweetened Coconut Milk. It would have normally been made with fresh coconut milk.
When my husband tasted the cake, he said, that I had gone back to my West Indian roots…
So here is the recipe for my Kiss Me Nature Homemade Coconut Cake
1 cup of butter
2 cups of Turbinado sugar
1 tsp. of vanilla extract
2 cups of flour
1 tsp. of salt
1 2/3 Cups of Silk Unsweetened Coconut Milk
1 cup of coconut flakes
1 greased and floured 10″ loaf pan
Cream together butter and sugar; add eggs one at a time beating well each time. Mix in vanilla extract; add flour and salt, and mix well. Add coconut milk to the creamed mixture. Fold in flaked coconut.