Moist Spelt Cake with Whispers-of-Coconut Frosting. A Recipe.

Believe it or not, it actually slipped my mind to take step-by-step pictures of this experimental recipe, but I did have enough sense to snap a quick photo at one of the last pieces.  It went that fast. :)  Maybe next time it'll be put together in lovely layers with many pictures captured before it's demolished.  But why wait for the pretty pics to post the recipe?

I didn't feel deprived of that satisfactory, hit-the-spot feeling with this healthy(er) treat.  For those who aren't too keen on coconut, this is a great compromise.  A (very honest) friend of mine who I tested this cake on told me she normally avoids coconut-flavored foods, but it's so subtile, she actually enjoyed it!    It's rich, moist, and satisfying for that ornery sweet tooth; or in my case, sweet teeth, according to my grandpa when I was seven.  Not too much has changed in that area of my life...

Moist, Frosted Spelt Cake with Whispers of Coconut

For the cake:

2/3 cup extra virgin coconut oil

1 3/4 cup turbinado sugar (or whatever kind of sugar you use)

2 eggs

1 1/2 teaspoon vanilla extract

2 3/4 cup spelt flour

2 1/2 teaspoons baking powder

1 teaspoon Celtic sea salt

1 1/4 cup milk

Heat the oven to 350 degrees. Grease and flour pan(s).  Mix coconut oil, sugar, eggs, and vanilla until well-blended.  Beat 5 minutes on high speed.  On low speed, add flour, baking powder, and salt alternately with milk.  Pour into pan(s).

Bake oblong 40-45 minutes, layers 25-30 minutes, or until the edges turn slightly brown (It's whole wheat flour; it's what it does.)

For the frosting:

1/2 cup extra virgin coconut oil

4 cups powdered sugar (fair trade/organic is ideal, of course)

2 teaspoons vanilla extract

about 3 Tablespoons milk

Blend coconut oil and sugar.  Stir in vanilla and milk, beat until frosting is smooth and of spreading consistency.

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