I have been making too many cakes this month. Don't you agree? I made two cakes yesterday. One was for a father's day celebration. We have a gathering for father's day celebration. When I offered to make the cake, request was for an eggless cake with no frosting. But, they wanted some writing and this is not a challenge if you have a round or square cake. All you do is write with white icing on the top. Since I decided to bake this eggless cake, I had the difficulty in writing the letters. I should've used a tube pan instead to get the flat surface. Well, this cake smells heavenly. I have baked this cake before so I do know it tastes great. This is adapted from the book 'Veganamicon'.
If there are any men who are fathers or going to be one soon reading this blog, "Happy Father's Day" to you all.
One Year back - Mango Milkshake
All purpose flour - 3 cups
Baking Powder - 2 tsp
Baking Soda - 1 tsp
Sugar - 1 2/3 cup
Salt - 1 tsp
Unsweetened dessicated coconut - 1 cup
Coconut milk - 14 Oz can
Yogurt - 1/2 cup (Could use Sourcream)
Canola Oil - 2/3 cup
Cardamom extract or powder - 1/2 tsp
Coconut extract - 1 tsp (use vanilla if you don't have this or skip altogether)
Grease a 10" bundt pan with shortening and flour it tapping out the excess. Preheat the oven to 350 F. I used a dark non stick pan so preheated to 325 F. In a bowl, whisk together flour, baking powder, baking soda, salt, dessicated coconut. Set aside. In another bowl, whisk together oil, coconut milk, yogurt, sugar and the extracts. Slowly add the dry ingredients to the wet and stir. Don't over mix. Scrape the bowl with a spatula couple of times and fold. Pour into the prepared pan. Bake for 50 - 60 minutes or until a toothpick inserted in the center comes out clean. It took 55 minutes at 325 F for my cake.