Coconut Cake

I started working on an idea for a milk-free cake a few days prior to making this. I had some coconut milk and butter-flavored crisco, however I didn't want to try following someone else's recipe, and I know that the ingredients for baking need to be properly proportioned, so I set out to learn just what those ratios are:

Equal weight of sugar to flour
Equal weight of eggs to butter (or shortening)
Equal weight of Eggs and liquid to sugar
1tsp baking powder for every cup of flour
A little salt to taste. I used about 1/2tsp for a single layer cake.

Preheat your oven to 350f. Combine the flour, baking powder, and salt in a large bowl. In a medium bowl with a hand mixer, or in a stand mixer, cream together the shortening and sugar. Add the eggs one by one, then the milk (I used coconut milk). Continue mixing until well combined. Slowly add the flour and mix at a reduced speed. Unless you feel like cleaning up flour for the next week!

To prep your cake pan(s), use either spray oil, butter, or shortening, and lightly coat the interior of the pan. Put about 1Tbsp of flour in the pan, the shimmy, shake, and wiggle it all around the oil! Turn the pan over your sink or trash, and tap out any excess flour. If you made enough batter for two pans, be sure to divide evenly between the two.

Place the pan(s) in the oven and bake for 15-20 minutes, or until a toothpick can be removed cleanly from the center of the cake. Remove the cake and allow to cool fully before frosting. I made a quick and easy butter cream, again dairy free:

3-4 cups shifted powdered sugar
1 cup butter flavored shortening
2-3Tbsp coconut milk
1/2tsp vanilla extract

In a large bowl using a hand mixed or stand mixer, whip the shortening and powdered sugar for 3-5 minutes. It should be smooth, a little fluffy, thick, and lump free. Add the vanilla and combine, then add enough coconut milk to get the frosting to the consistency you prefer. I ended up using about 3Tbsp. I also toasted some shredded coconut to top the cake with.

To put it together, poke a several holes in the top of the cake, and drizzle some coconut milk over the cake. Allow the milk to soak in before frosting or adding another layer. Top the cake with the toasted coconut, and eat! Hope you enjoy!