Desserts & Sweets

by Josh Kaplan

Coconut Honey Cake

Ingredients: 3 cups cake flour 1 tsp baking powder  ½ tsp baking soda ½ tsp salt 1 cups granulated sugar    ¾ cups honey 1 cup butter   1 tsp vanilla extract ½ tsp almond extract    ½ tsp lemon zest 4 eggs separated   ¼ tsp cream of tartar  1 cup coconut milk   ½ cup milk ½ cup unsweetened shredded coconut    Frosting 16 oz cream cheese ½ cup butter, softened   ½ tsp vanilla extract ¼ tsp almond extract   ¼ cup honey 2 cups powdered sugar Shredded coconut   Preparation: Preheat oven to 350 degrees F In a medium bowl, sift together flour, baking powder, baking soda and salt. In the bowl of an electric mixer, beat together sugar, butter, egg yolks, vanilla and almond extracts. Then alternate adding the coconut milk and milk and dry ingredients. In a separate bowl, whisk egg whites with cream of tartar, then gently fold into batter. Add shredded coconut until just combined. Divide cake batter between three pans lined with If You Care Parchment Paper Rounds and bake for about 45 minutes. While cakes are baking, combine cream cheese, butter, vanilla extract, almond extract, honey and powdered sugar until smooth. Use to ice cake, then cover with shredded coconut.