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Cake assessment

Sunday, May 27, 2012

I give it an A on the cake itself. Delicious, moist, not eggy at all, and the coconut flakes were pretty tasty in there.

I give the frosting a C- because of the coconut oil.

Seriously, guys, if I ever tell you I'm going to put coconut oil in frosting again, stop me. I made it with 1 cup of butter, whipped it with the maple syrup instead of honey, and ended up with really tasty maple-flavored butter. I was really worried at this point and thought about making fresh frosting with another sweetener, but my mom likes maple flavored EVERYTHING and said as much, so the maple-coconut conflict was resolved. I wouldn't call it frosting, since it didn't incorporate any air during mixing, but it tasted fine. Then I figured, well, since this recipe calls for coconut oil, maybe I should add a little and that will fix the texture!


Anyone doing Paleo or similar has probably noticed the obscene love affair with coconut, particularly with coconut oil as a cooking alternative to chemically-extracted oils and seed oils.
In fact, some people will even stir some into their morning coffee and drink it, or just eat it off the spoon. Well, being a fairly open person I decided to try these things. I tried coconut oil in my coffee and decided I didn't like it. Nuff said. Then, I tried it off the spoon. Big mistake. It felt really gross on the way down, and turned my stomach from the second it hit the back of my tongue.

This frosting does the same thing. There's only about a quarter cup of coconut oil in the batch, but it's enough to feel that coconut oily texture. Perhaps palm oil shortening would have had a better texture. Or perhaps I should have just left it alone with the butter?

Either way, good cake, funky frosting.

Edit: I forgot to mention how easily this cake slid out of the pans. I greased them with coconut oil as indicated, and when the cakes were about halfway cooled, I flipped them over and they came out with no problems.
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Member Comments About This Blog Post
    Coconut cream is amazing stuff. I wonder if coconut butter would have made a better base? It's more... fibrous?... and may have held up better. The flavor was an amazing blend of maple and buttery goodness, though... And as a total segue, I've spent my short life wondering why my mother's and my cookies, cakes, and baked things had more depth of flavor and less punch-you-in-the-teeth sweetness, and realized that I've been using salted butter my entire life. In everything. Plus the salt in the recipes.
    2363 days ago
    I would've tried coconut cream instead...y'know, stick a can or two of coconut milk in the fridge for a few days and then use the solid part that separates to the top. Whips pretty nicely.
    2363 days ago
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