It is safe to say that I have caught the spring bug, and I love it! Sun-filled afternoons, soft rains and … wait for it … I was even able to open a few windows this week to let in the fresh air!
I tend to brush off the “official” day of spring because it is feeling so much like spring already! I am eagerly awaiting the first blossoms, buds and honey bees, and I suddenly have a great desire to clean everything in the house using all-natural, lemon-scented cleaning products!
This enthusiasm has carried over into the kitchen — culminating in a recipe I came up with for coconut cake with blackberry-honey syrup. I pictured this cake in the midst of a sunny spring picnic or family gathering. I could almost hear the robins tweeting in the background, and I am so excited to share it with you! I only wish we could gather to enjoy it together!
*I prefer to use all organic ingredients
1/2 cup butter, softened
1/2 cup coconut oil, softened
3/4 cup raw cane sugar
3/4 cup coconut sugar
4 large egg whites
1 Tablespoon vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups vanilla almond milk
1/2 cup coconut flakes
-Preheat oven to 350 degrees Fahrenheit
-In a stand mixer or with a hand mixer, combine butter, coconut oil and sugars. Add egg whites and vanilla and mix on medium for 3-4 minutes or until light and fluffy.
-Gradually add dry ingredients, alternating with the almond milk, until batter is smooth.
Pour into a buttered/floured 13×9 cake pan and bake for approximately 27-29 minutes or until toothpick comes out clean in the center.
-While cake is cooling, prepare frosting and blackberry-honey syrup.
Vanilla Buttercream Frosting
3 Tablespoons butter, softened
3 Tablespoons palm fruit shortening, softened
2 1/2-3 cups powdered sugar
1/3 cup vanilla almond milk
1 teaspoon vanilla
-In a stand mixer or with a hand mixer, combine butter and shortening until creamy. Add vanilla. Alternate powdered sugar with almond milk until creamy.
4 cups blackberries, frozen
2 teaspoons lemon juice
1 Tablespoon cornstarch
3/4 cup raw honey
-In a medium-size saucepan, combine all ingredients on low-medium heat and stir. As blackberries begin to soften, increase heat to medium and bring to a boil, stirring constantly. Boil for 1-2 minutes or until syrup begins to thicken. Remove from heat and allow to cool.
-When cake has cooled, frost and sprinkle with the flaked coconut.
-Before serving, drizzle individual servings with the blackberry-honey syrup and sprinkle with additional coconut flakes.
I hope you will enjoy! Here’s to a lovely spring!