After the storm, we’re still feasting! When I’m stressed out, I have a propensity to stress eat on sugar. After eating soufflés and asparagus, I wanted something sweet to eat. Moreover, when blood thirsty revolutionaries are banging at the door what left is there to do but declare, “Let them eat cake!”
Coconut Carrot Cake with Ginger Yogurt Frosting
2 1/3 cups sifted whole wheat flour (sifted, then measured)
1 cup sweetened flaked coconut
3/4 cup chopped crystallized ginger
3 1/2 teaspoons ground cinnamon
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 cups evaporated cane sugar
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 cups finely grated peeled carrots
2 8-ounce cans crushed pineapple in its own juice, well drained
Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper. Combine 1/3 cup flour and next 3 ingredients in processor. Process until nuts are finely chopped. Whisk remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in medium bowl to blend.
Using electric mixer, beat sugar and oil in large bowl to blend. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Beat in flour-spice mixture. Stir in coconut cake mixture, then carrots and crushed pineapple.
Divide batter among pans. Bake until tester inserted into center of cakes comes out clean, about 30 minutes. Cool in pans on racks 1 hour. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks; cool completely.
For the Greek Yogurt Ginger Buttercream
½ c softened butter
1 ½ c powdered sugar
4 tbsp nonfat plain greek yogurt
1 tsp ground ginger
Cream together the butter and 1.5c sugar, beat in the yogurt and honey. Gradually add more powdered sugar to achieve desired consistency.
Wait for the cake to cool completely before frosting the cake.