happy cake // lime rum frosted

happy new year.happy 1 year anniversary sunday morning banana pancakes.happy birthday justin.

what does all this happiness mean for you and me? 

happy cake - lime rum frosted of course

there is a lot of happiness in january

so let us celebrate with this amazing cake

this happy cake is very tropical

banana, coconut & coconut flour  = loveliness

i haven't busted out the coconut flour since the blueberry muffins

when i love something i have a tendency not to use it as i fear running out

that's just silly of course- it's not like i have the last bag of coconut flour on the planet

pretty sure sunflower has another bag patiently waiting for me

mango nectar is quite amazing

the nectar adds a subtle sweetness to the cake

nothing like i've ever tasted before

believe me when i tell you

this cake is addicting

cake round bottoms lined with wax paper

&

 dusted with flour

in goes the magnificent batter

baked until golden

 lime rum frosted & topped with unsweetened flaked coconut oh yeah - boozy frostingits the best 

 prettiness all the way aroundif you have children and prefer to leave the rum out of the frostingfeel free to drink the rum first then frost the cake 

put on a pretty dress & eat this pretty cake today!

Happy Cake ~ Lime Rum Frosted

serves 12

you will need:

for the cake:

1 tablespoon flour
1 cup coconut flour
1 cup of cake flour sifted


• to make your own cake flour: combine 3/4 cup AP flour + 1/4 cup cornstarch 


2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups sugar
2/3 cup vegan butter, softened   
1 cup mango nectar
1 teaspoon vanilla
3 very ripe bananas
1 cup + 2 tbsp unsweetened coconut flakes

for the frosting:

• 3 1/2 cups powdered sugar
• 6 tbsp softened butter
• 1 nip of Captain Morgans lime spiked rum
• 2 tbsp almond milk if not using rum

assembly:

• preheat oven to 350°.
• Lightly coat 2 (9-inch) round cake pans with butter; line bottom of pans with wax paper. Lightly coat wax paper with butter; dust pans with 1 tablespoon flour.
• combine flour, baking powder, and salt; stir with a whisk. Place 1 1/2 cups sugar and butter in a large bowl; beat with a mixer at medium speed for 2 1/2 minutes or until well blended. beat in banana. add flour mixture and mango nectar alternately to sugar mixture, beginning and ending with flour mixture. Beat in 1 teaspoon vanilla. pour batter into prepared pans. Bake at 350° for 22-28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Discard wax paper. Cool completely on wire racks.
• To prepare frosting, add all ingredients in a large bowl; beat with a mixer at high speed. place 1 cake layer on a serving plate, sprinkle with 2 tbsp coconut flakes and spread a thin layer of frosting over the top. Top with another cake layer.  spread remaining frosting over top and sides of cake. top with 1 cup of coconut flakes.

enjoy!

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