March 13, 2010
Lemon Coconut Cake
Another meat Shabbat meal, another parve dessert conundrum. This time I wanted to use my new(ish) bundt pan. As we know, I'm not generally a cake-from-scratch kind of girl, so the challenge was what to do with a box of cake mix and some imagination. I decided to revisit the lemon-coconut flavor combination of a previous post. I took a chance and combined the coconut with non-dairy cream cheese and made a tunnel/swirl in the middle of my lemon cake. This tunnel ended up being a crown which suited me just fine. I think my guests liked the cake and didn't mind one bit that it was dairy-free.
Lemon Cake mix plus water, oil, and eggs
~7 oz Coconut
~6 oz Tofutti (non-dairy) Cream Cheese
3 TBSP Powdered Sugar
1 TBSP Margarine
2 TBSP Soy Milk
Prepare cake mix according to package directions.
Soften cream cheese and margarine.
Cream together cream cheese, margarine, soy milk, and powdered sugar, add coconut.
Mix in a little batter.
Pour half of cake batter into a prepared bundt pan, pour coconut/cheese mixture on top then add rest of cake batter.
Bake at 350 F for 38-43 minutes.
Let Cool and glaze.
1/2 a can Whipped Vanilla Frosting
1 tsp Lemon Extract
Put frosting in a bowl and microwave for 15-20 seconds until it is a little thinned, then mix in extract. Pour or spoon over the cake so it looks pretty, drippy, and glazed.
Serve cake with Strawberry Sauce.
1/2 lb. cut-up strawberries
zest of 1 lemon
juice of 1/2 a lemon
1-2 TBSP sugar
Mix together and let macerate for at least 1 hour. I filled the center cavity of the bundt cake with it, looked pretty.
Cake storage tip: I am not married and therefore have not been privy to the extreme awesomeness that is a registry, so I don't have a fancy covered cake plate. But I still need to store cakes, so I use the lid of a large plastic bowl as the plate, and the bowl as it's cover. Weird, but it works; just make sure your cake pan fits in the bowl so you don't mess up your work of art.