"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude." Julia Child

Saturday, March 9, 2013

pineapple chocolate chip coconut cake

I love Greek strained yogurt and enjoy finding recipes that include it as an ingredient. This cake isn't overwhelmingly sweet, has hybrid cake/shortbread consistency, and is rounded out nicely by the bitterness of the paleo frosting. 

Yield: One two-tiered cake
3,400 calories per batch (cakes and frosting)
Active time: 10 minutes
Total time: 30 minutes

the cake
Two 5.3 containers of pineapple Greek yogurt (equalivalent to about 2/3 cup of yogurt)
3 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons olive oil
4 large eggs
2 tablespoons vanilla extract
1/4 cup sweetened coconut flakes

the frosting
1 avocado, peeled and pitted
1/4 cup cocoa powder
1/4 cup agave nectar
1 teaspoon vanilla extract
1/4 teaspoon salt

1. Preheat the oven to 350 degrees.

2. Combine all the cake ingredients, except for the flour and coconut, in a large bowl. Using a hand mixer, blend until a smooth batter forms.

3. Add the flour and coconut to the batter and blend thoroughly. The batter will be thick.

4. Evenly pour the batter into two greased cake pans and bake for 20 minutes. I sprinkled chocolate chips on the top of one of the cakes, planning to use the frosting like sandwich cream.

5. While the cakes are baking, combine all the frosting ingredients in a medium bowl and blend with a hand mixer until smooth. 

6. Remove the cakes from the oven and allow to cool completely before frosting. 


Original recipes found here and here.

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