I forgot to share the recipes for Pamela's birthday cake the day I blogged her 18th birthday. We made the cake from a mix, but the frosting is from scratch! These recipes are both gluten-free and casein-free and taste delicious.Luscious Chocolate Cake
Ingredients:
1 bag of Pamela’s Products Luscious Chocolate Cake Mix
2 large eggs
1 14-ounce can of coconut milk
Pre-heat the oven to 350°. Pour all of the cake mix into the bowl. Add the eggs and the coconut milk. Stir the batter until the dry mix is all wet, and the milk has disappeared. Divide the batter into the two oiled, round cake pans. Put the pans in the oven. Set the timer for 25 minutes and bake. Tap the top and, if it springs back, the cake is ready.Perfectly Chocolate Frosting
Ingredients:
2/3 cup of coconut milk
2/3 cup of cocoa powder
3 cups of powdered sugar
1 teaspoon of vanilla extract
Pour 1/3 cup of coconut milk into a bowl. Scoop 2/3 cup of cocoa powder and put it in the bowl. Mix with an electric mixer until all ingredients are wet. Pour 1/3 cup of coconut milk into the bowl. Mix until the milk disappears. Scoop 1 cup of powdered sugar into the bowl. Mix until the powder blends into the mixture. Scoop another cup of powdered sugar into the bowl and mix again. Scoop a final cup of powdered sugar into the bowl and mix again. Pour 1 teaspoon of vanilla extract into the bowl and mix it thoroughly.
2 comments:
ooooooooo, thanks for the recipes. Is there any brand of coconut milk that is correct? I'm so excited for these recipes. Thank you. Diane
I prefer Thai Kitchen coconut milk because it contains no sulfites or preservatives like some brands of coconut milk. Most supermarkets carry this brand in their oriental food section.
Whenever I bake, I generally replace the combination of butter and liquid (milk and/or water) with the same amount of coconut milk, which is thick enough to produce the right consistency. Sometimes, I have to adjust the amount of coconut milk, but my rule of thumb works well in most recipes!
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