Yes, its true...we actually had cake for dinner tonight. Not even I can justify it. Even though it was whole wheat...it is still a poor excuse for dinner. I tried thinking..."well, it had eggs, milk and whole wheat"...but, no, the sugar, butter and frosting ruined my attempt to make sense of my careless disregard for the nutrition of my family tonight. I actually made two different cakes. One, the one featured here, is a coconut cake. The other was a banana cake. I'll post the recipes for both so that you can plan ahead and actually make them for dessert...where they were intended to be placed on the menu. Then you can avoid the guilt-laden conscience I am now trying to ignore. On a brighter note...the cakes were DELICIOUS!!!
Delightfully Sinful Coconut Cake
1⁄2 C butter
1 C white sugar
1 tsp. coconut extract
1 egg yolk (discard the white)
1 C milk
13⁄4 C whole wheat flour (sifted)
1 T baking powder
1/3 C shredded, sweetened coconut
Cream butter and sugar. Add in coconut extract. Add eggs, egg yolk, and milk and mix on low speed for about 30 seconds. Sift baking powder and flour together. Mix flour mixture and egg mixture and beat on medium speed with an electric mixer for 2 minutes, then on high for one minute. Stir in shredded coconut. Pour into greased 9X13 pan. Bake at 350 degrees for about 30-33 minutes or until cake springs back when touched lightly. For cupcakes, bake for 18-20 minutes.
Frost with Buttercream frosting as follows:
3 sticks butter (beat on high speed until light)
4 C powdered sugar (add 1 C at a time and beat after each addition)
1/2 tsp. coconut extract
Add 1-2 T milk, as needed
After adding all powdered sugar, add coconut extract and milk. Top with shredded coconut.