Coconut Cake

So this is thirty. Another year around the sun, another number added to my age.

When I was younger, my 30th birthday appeared so far away. The only experience with 30th birthdays I had to rely on was a Friends episode—"The One Where They All Turn Thirty." As the show flashbacked with vingettes of everyone's milestone birthday, I falsely assumed that as I aged I would have as many regrets and crying episodes as the characters.

But, at thirty years old today, I feel right. I feel none of the anxiety and distress as I did on my 25th birthday when I despaired that my childhood was over. There have been no tears, crises, or wishful holds onto my youth. Instead, I feel at peace with myself.

I'm finally at a place in my life where everything is coming together.

It was a big year for me. After an exhausting home search, I moved into my dream house last June with Chris, my boyfriend of eight years. Almost a year later, we've added our own personality to the space (though there are still many projects left to go). Even though I resisted it for many years, it feels good to put down roots.

I'm wrapping up my third year at my current high school as a science teacher. Although the change to pursue teaching instead of baking was an unexpected turn in my life, these students have created a place in my heart. I cannot imagine I will ever tire of watching them learn and grow as young adults during the time we have together.

And, because I don't have enough on my plate, I also thought it was a good idea to take 18 graduate credits this spring on top of working a full-time job and blogging. News flash: It was a terrible idea, but I survived. Who enjoys free time anyway? Not me, apparently.

This past year I also fell back in love with baking. I've had mixed feelings about baking and blogging the last few years, finding the responsibility exciting one day and like a chore the next. After realizing that I was holding myself to impractical standards (that were not right for me anyway), I loosened the expectations I had for myself.

In this reinstated freedom, I rekindled a new love for a longtime hobby. 

The idea for this coconut cake has been in my head for years. I held myself back, though, waiting until I felt an occasion was "special" enough to turn it from dream into reality. Eventually I realized that this line of thinking was ridiculous—why was I stopping myself from enjoying a cake infused with one of my favorite flavors?

This coconut cake features coconut in every component. The cake is made with coconut oil, coconut milk, and coconut extract for an added touch. Covered in coconut whipped cream and sprinkled with toasted coconut, the cake is truly a coconut lover's dream. I enjoy the cake with an extra dollop of whipped cream and a handful of berries on top every slice. I recommend you do the same.

Cheers to another year, my friends. May we enjoy growing older as much as we enjoy eating cake!

This Coconut Cake starts with a coconut infused batter. The cake itself falls on the denser side of the spectrum, but stays fresh and moist. Topped with coconut whipped cream and toasted coconut flakes, the cake is ready to be served. Enjoy with an extra dollop of whipped cream and a handful of fresh berries.

One Year Ago: Rhubarb Almond Cake
Two Years Ago: Chocolate Banana Baked French Toast
Three Years Ago: Perfect Pie Crust (Tutorial) & Berry Balsamic Pie
Four Years Ago: Roasted Strawberry Red Wine Popsicles & Berry Topped Angel Food Cake
Five Years Ago: Strawberry Charlotte, Fresh Strawberry Cake, Whole Wheat Waffles, Chocolate Hazelnut Banana Bread, & White Chocolate Espresso Cake
Six Years Ago: Rhubarb Ginger Muffins, Coconut Waffles, Multigrain Bread, & Vanilla Cupcakes
Seven Years Ago: Pina Colada Cupcakes, Strawberry Rhubarb Lemonade, & Roasted Cherry Brownies

Coconut Cake

Yields 12-16 servings

1 1/2 cups (300 grams) granulated sugar
3/4 cup (180 mL) coconut oil
4 large eggs, divided
2 teaspoons vanilla extract
1 teaspoon coconut extract
1 teaspoon salt
2 teaspoons baking powder
2 1/2 cups (300 grams) all-purpose flour
1/2 cup (125 mL) canned coconut milk
1/2 cup + 2 tablespoons (150 mL) milk
Coconut Whipped Cream, for topping
1 cup (60 grams) toasted coconut flakes, for topping

Preheat oven to 350 degrees F (180 degrees C). Heavily grease and flour a 10-cup tube or bundt pan. Set aside.

In a large mixing bowl, whisk together the granulated sugar, coconut oil, 4 egg yolks, vanilla extract, coconut extract, salt, and baking powder until uniform. Alternate adding the flour, coconut milk, and milk, stirring after each addition until the batter is smooth and uniform in appearance. 

In a separate mixing bowl, beat the 4 remaining egg whites until stiff peaks form. Gently fold the egg whites into the cake batter just until uniform.

Pour batter into the prepared baking pan and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Allow cake to cool in pan for 15 minutes before unmolding and cooling completely.

Immediately before serving, top the cake with a layer of coconut whipped cream and toasted coconut flakes. Serve with an additional side of whipped cream and berries.

Refrigerate leftovers. Allow the cake to come to room temperature before serving for best texture.

Carrot Breakfast Loaf

Spring may be around the corner, and the temperatures are rising, but snow still covers the ground. To embrace the winter that remains, my boyfriend, Chris, and I are headed up north for the weekend to give dog sledding a try. With his love for dogs and my love for new experiences, it feels like the ideal way to get out of the house after a long, cooped up winter. 

We rented a rustic log cabin in the woods, with hopes to snowshoe along snowy tree-lined paths, relax in the sauna after the sun has set, and cuddle near a log fire before bed. The "rustic" nature of the cabin is real—with an outhouse and wood stove for heat, it will be an adventure just to keep ourselves warm in freezing temperatures. Even though there are hotels nearby, I campaigned for the cabin because we will be more likely to remember this experience (for better or for worse) years from now.

Isn't that what life is about—making memories?

With the weekend drawing near, I spent time in the kitchen baking up dishes to pack. When I was testing out the recipe for this carrot breakfast loaf, I really enjoyed how the natural sweetness of the carrot emerges. Along with the addition of raisins, coconut flakes, and walnuts, the hearty bread plays off the flavors of a carrot cake.

With a handful of granola bars and a loaf of this carrot bread, I hope to keep well fed for breakfast, with enough energy for a long day of mushing (and dog petting).

This Carrot Breakfast Loaf is a play off of the traditional carrot cake. The sweetness of the carrot complements the warm spices of cinnamon and nutmeg to create this spiced bread. Coconut flakes, raisins, and chopped walnuts are added to give the loaf additional flavor and texture. Serve each slice with a thick layer of butter and enjoy. 

One Year Ago: Oatmeal Fudge Bars
Two Years Ago: Traditional Challah
Three Years Ago: Blackberry Coconut Scones
Four Years Ago: Peanut Butter Chocolate Frosted Cake & Orange Coconut Pull-Apart Bread 
Five Years Ago:  Chocolate Oatmeal Muffins, Chocolate Oatmeal Raisin Cookies, & Coconut Whipped Cream
Six Years Ago: Chocolate Caramel Crispy Bars, Tropical Banana Bread, Strawberry Balsamic Jam, & Strawberry Oat Bars
Seven Years Ago: Vanilla Almond Cupcakes, Banana Pudding, Devil's Food Cake, & Flourless Peanut Butter Cookies

Carrot Breakfast Loaf

Yields 9 x 5-inch loaf

3/4 cup (150 grams) brown sugar, packed
1/2 cup (120 mL) vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (120 grams) all-purpose flour
1 cup (120 grams) whole wheat flour
1/2 cup (125 mL) milk
1 1/2 cups (150 grams) peeled, shredded carrots
1/3 cup (53 grams) raisins
1/4 cup (30 grams) coconut flakes
1/2 cup (60 grams) chopped walnuts, plus extra for topping
1 tablespoon demerara or raw sugar, optional

Preheat oven to 350 degrees F (180 degrees C). Grease a 9 x 5-inch loaf pan and set aside.

In a large mixing bowl, beat together the brown sugar, vegetable oil, eggs, and vanilla until uniform. Stir in the spices, baking powder, baking soda, salt, flours, and milk until smooth. Stir in the carrots, raisins, coconut flakes, and chopped walnuts.

Pour batter into prepared loaf pan and level. Sprinkle the top with demerara sugar and additional chopped walnuts, if desired. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Pineapple Coconut Smoothie Bowl

Every four years, I excitedly await the winter Olympics, talking about it ad infinitum in the weeks prior. As a former figure skater during my high school years, it is my chance to watch figure skating's best compete on the world's stage. The beautiful performances, the nervous energy, and the drama bring me an enduring joy.

In fact, when my boyfriend Chris and I started dating before the winter Olympics eight years ago, I warned him that this was my sport, and if he'd want to see me during the next two weeks he would need to brush up on his figure skating knowledge. To my astonishment, he dutifully researched the competitors, learned the scoring, and watched former performances so he could cheer alongside me in appreciation.

When he started one-upping me with knoweldge on men's singles, I knew that he was a keeper.

As a snub to February's variety of winter monotony, I dusted off my skates and took them down to the nearby ice rink. With the empty rink laid out in front of me, I imagined myself as talented as Michelle Kwan or Tara Lipinski, as I had many times years before. On shaky ankles, I then attempted a few spins and jumps that would have embarrassed my former coach.

I may have lost most of my training over the years, but the fresh air and the feel of the ice beneath my feet felt invigorating after spending so many weeks indoors.

Though Minnesota may still be covered in snow, my food preferences are evolving away from heavy comfort foods towards brighter, fresher flavors. Blending up fruit smoothies is a quick way to reenergize standard breakfasts and mid-day snacks. To bring these bright flavors to you, I have partnered with Dole Sunshine to #SharetheSunshine by sharing this pineapple coconut smoothie bowl.

Topped with toasted coconut, banana slices, and frozen pineapple, the simple smoothie can be elevated into something special.

Frozen fruit is the key to a quick smoothie with bright, vibrant flavor. I keep a steady supply of frozen berries, pineapple, and bananas in my freezer for this purpose. This recipe uses a combination of frozen pineapple and frozen bananas to thicken the smoothie (but ice can also be used in a pinch). The addition of full-fat coconut milk lends a creamy texture and rich flavor.

While the smoothie could be poured into a glass, I prefer to enjoy this one in a bowl. The smoothie is dense enough to support a range of toppings, which takes it from a grab-and-go drink into a complete breakfast.

This Pineapple Coconut Smoothie Bowl celebrates the flavors of a piña colada in a fresh form. Frozen pineapple, banana, and coconut milk are blended together to form a thick smoothie base. Toppings like banana slices, frozen pineapple, toasted coconut, and chia seeds are layered over the top to bring additional flavor and texture. Serve for breakfast or enjoy as an afternoon snack. 

One Year Ago: Sprouted Wheat Vanilla Chai Bars
Two Years Ago: Coffee Eclairs 
Three Years Ago: Rosemary Soda Bread 
Four Years Ago: Grapefruit Rum Cocktails
Five Years Ago:  Coconut Raisin Granola, Hot Cocoa Popsicles, Chocolate Pudding, & Black Tea Cake with Honey Buttercream
Six Years Ago: Cappuccino Pancakes, Hot Cocoa Cookies, Rosemary Focaccia, Swedish Visiting Cake, & Cinnamon Sugar Muffin
Seven Years Ago: Chocolate Blueberry Ice Cream, Cinnamon Rolls, Brown Butter Crispy Rice Bars, & Meyer Lemon Curd

Pineapple Coconut Smoothie Bowl

Yields 2 servings

Smoothie
2 ripe frozen bananas
2 cups (280 grams) Dole Frozen Tropical Gold® Pineapple Chunks
3/4 cup (180 mL) full-fat coconut milk
3/4 cup (180 mL) milk
Ice, optional

Toppings (optional)
Banana slices
Dole Frozen Tropical Gold® Pineapple Chunks
Toasted coconut flakes
Chia seeds
Granola

Place all smoothie ingredients into a blender and blend until smooth, scraping down the sides as needed. Divide servings equally between two glasses or two bowls. For smoothie bowls, top with desired toppings, and serve immediately.

---

This post is sponsored through a partnership with Dole Sunshine. As always, all thoughts and opinions are my own. I am incredibly excited to be working with Dole Sunshine because of the excellent quality of their frozen & preserved fruits. Thank you for supporting Pastry Affair & my wonderful sponsors!