The Thug’s best cake

coconutcake3

I’ve been wanting to make this cake for nearly two years, ever since I was given The Thug Kitchen cookbook as a birthday gift. I’m so glad I finally had the occasion to make cake, because it’s divine – light, tasty, moist, super easy and just glorious.

Let me save you all that Thug swearing and share this recipe and my two riffs on it. Then go make the cake. JFDI, baby!

Ingredients

1 ½ cups fine cornmeal (the kind you make polenta with)

¾ cups flour

¾ cup sugar (make sure it’s vegan sugar –not filtered through animal bone char! In Canada, Redpath sugar passes muster)

2 teaspoons baking powder

½ teaspoon salt

1 ½ cups coconut milk (a 13oz can)

1 teaspoon vanilla extract

½ to 1 teaspoon grated lemon zest

Directions

Heat your oven to 375F. Grease and flour an 8-inch cake pan.

Mix all the dry ingredients in a big bowl. Add the wet ingredients and stir until you have a moist batter with no dry pockets and few lumps.

Pour into the cake pan and bake for 30 – 40 minutes or until a toothpick inserted in the centre comes out clean. Allow to cool for about 15 minutes in the pan and then turn out onto a wire rack to finish cooling.

Serve cold or at room temperature.

coconutcakeside

Accessorize that cake!!

Coconut whipped cream and fruit

13 oz can of coconut milk – make sure it does not contain guar gum, which keeps the milk from separating. You WANT the milk to separate!

2 Tablespoons icing sugar

1 teaspoon vanilla extract

Fruit of your choice – berries, sliced peaches or plums, oranges etc.

Chill the can of coconut milk in the fridge for several hours. Open the can and scoop out the hardened coconut cream that’ has risen to the top of the can into a medium sized bowl – I prefer glass or metal, not plastic. You can save the remaining coconut water for smoothies (ugh) or tropical cocktails (hello rum and Curacao!). Add the vanilla and sugar and beat the coconut cream for about 3 minutes on medium-high speed until you have a thick cream that forms peaks. The cream will last covered in the fridge for 1-2 days but it’s best served immediately.

Serve the cake with the coconut cream, fresh fruit and toasted coconut.

Lemon glazed cake

CoconutCakeGlazed.jpg

¾ cup icing sugar

Juice of ½ lemon

¼ cup melted vegan margarine

Mix all the ingredients together until you have a runnyglaze and pour over the cake. Easy peasy lemon squeezy!

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2 thoughts on “The Thug’s best cake

    • I had no idea what to expect; I was just intrigued. The cake is super moist and flavourful (it tastes buttery and lemony) but you can feel the little bit of texture from the cornmeal. I heartily recommend you try making it. You could even do muffins/cupcakes by reducing the baking time to 15-20 minutes.

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