Triple Coconut Cake w/Coconut Cream Cheese Frosting

Today is April 1st which marks my brother in law’s 6 month death anniversary.  I wish that were an April Fool’s joke.

My sister and the kids are in town so I’m glad at the very least the family is together on this difficult day. 

It’s strange to think how things can change so drastically in merely one year. 

I mean, just a year ago today everything was perfectly fine, my brother in law was healthy and well, and the entire family visited NJ around the same time last year. 

A month later (May 2012) my brother in law was still perfectly fine, and my sister and him took a week long vacation as a couple.  Who knew that would be their very last vacation together!

No one would have predicted he wouldn’t be around 6 months later, and now 1 year later.

We are all so quick to assume that death only comes to the elderly, but the truth is, it could happen to anyone at any time at any age. 

That’s something I don’t take lightly anymore, I had my aha moment about 6 months ago.  In other words, it is so important to cherish what you have now at this very moment, that is your health, and the well being of your loved ones. 

It’s so important to just GET THAT and enjoy the present because it truly is a gift in every sense of the word.

To honor my brother in law’s memory, I made this Triple Coconut Cake for the family, especially my sister and the kids, to enjoy this past weekend.

I know he was with us in spirit, and I know for sure he would have loved this cake because he loved coconut.

On this April 1st, I don’t mean to be a Debbie Downer, but I just had to share how I was feeling.  I promise to bring back the “happy Nisha” another day.  Enjoy!


NUTRITION: Coconut is low in cholesterol and sodium, and it is a good source of fiber.  Although coconut contains high amounts of saturated fats, not all saturated fats pose as a health problem, especially those linked with coconut.  Coconut Oil contains lauric acid which helps in increasing good HDL cholesterol.  Coconut Oil is also beneficial in weight loss by controlling the blood sugar levels.  The saturated fats in coconut oil are not as harmful as the saturated fats seen in vegetable oil.  With that said, coconut is a saturated fat and should be eaten in moderation.  Additionally, this recipe incorporates whole wheat pastry flour which is a good source of protein and fiber.

APPROXIMATE NUTRITION PER SERVING w/FROSTING (yields 16 slices):

• Calories: 235 cals
• Fat: 15.7 g
• Saturated Fat: 12 g
• Carbs: 23 g
• Protein: 2.8 g
• Fiber: 1.4 g

TRIPLE COCONUT CAKE w/COCONUT CREAM CHEESE FROSTING (mostly adapted by Fat Girl Trapped in a Skinny Body) 
~ yields 16 slices @ 375 degrees using a round 9″ baking tray

INGREDIENTS:
for the cake:

• Whole Wheat Pastry Flour – 3/4 cup
• All Purpose White Flour – 3/4 cup
• Baking Powder – 2 tsp
• salt – 1/4 tsp
• Let’s Do Organic’s Unsweetened Shredded Coconut – 1/2 cup
• Trader Joe’s Organic Virgin Coconut Oil – 1/2 cup (melted & cooled)
• Whole Foods Organic Light Coconut Milk – 1 cup
• Pure Vanilla Extract – 1 tsp
• Organic Egg – 1
• Sugar in the Raw’s Granulated Brown Sugar – 1/3 cup

for the coconut cream cheese frosting:

• Neufchatel Cream Cheese – 5 ounces (or you can use 1/3 less fat cream cheese)
• Unsalted Butter – 3 tbsp
• Pure Vanilla Extract – 1/2 tsp
• Let’s Do Organic’s Unsweetened Shredded Coconut – 1/4 cup
• Milk 2% Reduced Fat – 1 tbsp

for garnish:

• Let’s Do Organic’s Unsweetened Shredded Coconut – 1/2 cup (toasted)

DIRECTIONS:
1. Preheat the oven to 375 degrees. 
2. Start by combining the dry ingredients in a small mixing bowl… whole wheat pastry flour, white flour, baking powder, salt, and 1/2 cup coconut.  Mix and set aside.
3. Combine the wet ingredients… coconut oil, light coconut milk, vanilla extract, egg, and brown sugar. 
4. Blend until all the ingredients are well combined.
5. Now add the dry ingredients to the wet in 2 batches.
6. Blend on low speed until all the ingredients are well incorporated.
7. This is your batter.
8. Pour the batter into a greased round baking pan.
9. Into the oven for 30 minutes.  Note – oven temperatures may vary.
10. This is what you should have.
11. Blend the cream cheese and butter.

12. Add the confectioners sugar and milk.
13. Blend. 
14. Add a 1/4 cup of coconut.  Mix and set aside.
15. Toast 1/2 a cup of coconut on medium heat. 
16. Once the coconut is golden brown, turn off the stove.
17. Once the cake cools completed, frost the cake.
18. Garnish with toasted coconut flakes. 

OVERALL RATING: 4.5 / 5
Every single person enjoyed this cake… the kids, the adults, hence this cake is a winner.  The cake itself is not very sweet and everyone preferred it that way, however combined with the frosting this cake was perfect.  The only issue I had with this cake was it didn’t taste super moist given the amount of coconut oil used and saturated fat in coconut.  I was rather surprised.  For additional moisture, I would experiment with adding some greek yogurt or extra coconut milk.  Having said that, the cake as a whole was moist, but not as moist as I had expected.  The flavor is amazing.  And it tastes best about an hour after frosting it.

TELL ME: What are your thoughts on Coconut Oil?  Are you okay with the high amount of saturated fat in each serving of Coconut Oil?  Do you think Coconut Oil does more harm than good?  Thoughts?  Would love to hear!