I turn 29 today! My 6 year old asked me if I would be able to do stuff daddy is able to do since he is already 29? Oh boy, I am not really sure where this conversation is going. So, I ask “like what?” Well, Dylan thinks… like reach things up high like daddy? By the way, my husband is 6’2″ & me 5’4″ with my boys quickly catching up to me 🙂 I tried not to giggle while explaining that we are all meant to be different and able to do different things. Such as, mommy is great at cooking and daddy reaches up high for the stuff on the top shelf. As for another birthday, I am not one to dwell on getting older. I think that we only get better with age. There are so many things that I have learned over the past years that only happens with time. Thanks to going gluten free, I am forced to eat healthier and living a life free of chronic pain. Not too mention, the knowledge and confidence that came with the dietary challenges. I have learned so much about getting back to simple and fresh with gluten free cooking. Thanks to RevAbs, I am in the best shape of my life. After Hunter’s health problems started a few years ago, I have learned to not sweat the little stuff. My husband has taught me to relax. My kids have brought out my creative, inner child. Sure I have regrets like everyone else, but all of the years have made me the person I am today!
I don’t spend a lot of time fussing over myself…
So here’s to me…
Gluten Free Coconut Cake
3/4 c. coconut oil (I prefer coconut, but feel free to subst. butter or shortening)
1 1/4 c. sugar (if using vanilla/sweetened milk, reduce to 3/4 c. – 1 c. sugar)
2/3 c. almond milk (or your favorite dairy or non-dairy milk)
1/2 c. each of rice flour, tapioca, & coconut flour
2 1/2 tsp. xanthan gum
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 TBSP coconut extract
1 container of vanilla frosting
1 TBSP coconut extract
1 bag of coconut for decorating
*Preheat oven to 350
~Cream coconut oil & sugar. Add eggs. Then continue mixing until combined about 1-2 minutes.
~Add other cake ingredients. Continue to mix until batter is thickened. Pour into greased or floured cake pans. fits 9×13, 2 round/square pans, or equivalent cupcake pan.
~Bake for 30 minutes or until it passes toothpick test
~While cake is cooling, mix frosting & coconut extract until blended in. I prefer a stronger coconut flavor, but I would recommend tasting after 1/2 TBSP for your own preference. If you get it too strong, just add more frosting. When cake is cool, frost cake with coconut icing, sprinkle with coconut, and add any special touches!
*Keep in mind this great is great with or without frosting, I always make extra for just snacking on without frosting.
*If short on time, semi-homemade directions: use your favorite gluten free (or regular) cake mix, add coconut extract. If the box calls for oil or milk, add your milk & oil choice to enhance the coconut flavor. Bake as the box directs. Then, use semi-homemade coconut frosting recipe. I am a homemade baker, but if I have to cut corners…
I might as well make it unique 🙂