simple coconut cake

coconut cake

It’s been a while since I’ve made a cake.

Yesterday, I spoke with my agent about a new book I’ve been working on. It’s the story of a middle-aged woman who becomes obsessed with a suicidal teenager and travels across the country to witness the girl take her own life. But that wasn’t always the story. I gave my agent a collection of stories about women in various states of unraveling–women in cults, women who have been raped, and women who have the arcane ability to speak from the grave. I started the book last year when I first moved to California and I was surprised how quickly I finished a draft. I sent it to my agent and I could practically feel the trepidation in his response. Unbeknownst to me, I was rapidly unraveling and documenting that decent in a new book. I’d soon fall into a depression–a dark country to which I’m frightened to ever return–and my agent told me to take a break, think about the book and come back to him with something other.

It took nearly nine months for me to look at my work and cringe. What I’d been writing was relentlessly dark, I couldn’t bear to read it. I actually had to physically put the manuscript away and breathe. For years, it was easy for me to access that place, to sit in pain and discomfort, to know there would likely be an escape from it. How do you write about light? How do you write happy endings when darkness is the one thing you know. The only thing that’s never abandoned you.

Yesterday my agent wondered aloud about me as a writer before meds and after meds. Am I different, he wondered. Is it harder to write? I said meds gave me perspective, that not being on them made it dangerously easy to access the darker recesses of myself. But reading all of that now, I’m not sure I even want that imbued in my work. I told Matthew that I wanted to write a book that ended with hope. He laughed. Well, that’s a switch.

I’ve got a gut renovation ahead of me, but I’m excited to write my first book with a clearer head.

But back to the cake.

If you’ve been following me along on Instagram, you’ve seen that I moved apartments this week. I left the beach and the apartment that felt like the in-betweens, a place that held some of my most painful memories, and I’m in a home that finally feels like home. I’ve never lived in a space this big. I’ve never had a home office (I’m typing this in my new office!). Counter space was always precarious, something of which I had to artfully negotiate.

I have a new friend coming over tonight and I’m making her a 4-hour bolognese sauce. But this morning I woke and had the urge to bake a cake. I don’t know if it’s the desire for meditation because this week has been painful and stressful beyond measure. I won’t bother talking about the election on this space because I’m too angry to articulate how and what I feel. Baking worked. I pulled together this simple cake and it is INSANELY moist. I will say that since I don’t have a lot of sugar in my diet the frosting was A LOT. I had to scrape it all off to enjoy the cake. But if you love your sugar rush, this piece of heaven will not disappoint.

INGREDIENTS: Recipe from Molly on the Range
For the cake
1 cup sugar
3/4 cup flour (I used gluten-free)
1/2 cup cake flour
3/4 tsp kosher salt
3/4 tsp baking soda
3/4 tsp baking powder
1 large egg
1 cup full-fat coconut milk
1 tbsp lemon juice
1 tsp vanilla extract
1 tsp coconut extract (I used almond as that’s what I had on hand)
1/4 cup coconut oil, melted but not hot

For the frosting
1/2 cup unsalted butter, at room temp
1 cup powdered sugar
1 pinch of kosher salt
1/2 tsp vanilla extract
2 tbsp full-fat coconut milk

For assembly
4 oz unsweetened shredded or flaked coconut
fresh berries, for garnish

DIRECTIONS
This cake is insanely simple. Pre-heat the oven to 350 and grease/line an 8-inch cake pan. Add the first 6 dry ingredients to a stand mixer fitted with a paddle attachment. In a medium bowl, mix the wet ingredients. Add the wet to the dry with the mix speed on medium. Add the batter to the pan and bake for 25-28 minutes, or until a toothpick comes out clean.

Let the cake cool in the pan on a rack for 10 minutes. Turn the cake onto a rack and cool completely.

Now on to the frosting. Clean out that stand mixer and beat the butter on medium until creamy (you’re using the paddle attachment, fyi). Reduce the speed to low and slowly add the sugar and beat until combined. Slowly, because you don’t want to get sugar all over your face. Beat in the salt, vanilla, and coconut milk. Frost the cake like a rock star and add that shredded coconut like it’s the last time you’ll ever eat a coconut.

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