This week, I had some pears that were
quickly becoming too ripe and were just begging to be used in a recipe. So I made it my mission to use the pears as
the primary ingredient in an entirely new, delicious creation...and I think I
can say, mission accomplished! I had so
many happy customers who loved this and I believe I already have a request for
another cake.
You'll
need:
1 cup pumpkin puree
2
cups sugar
1
tbsp vanilla extract
2
tsp coconut extract
2
tsp xanthan
gum
2
tsp baking powder
2
tbsp vanilla protein, optional
2 tsp baking soda
1 tsp salt
-
1 2/3 cups Pears, chopped (approx. two medium pears)
1
cup pecans, chopped
1
cup shredded coconut
1/2 cup golden raisins
In a medium bowl, combine together the
pumpkin, oil, sugar, and vanilla.
In a separate bowl, mix together flour,
xanthan gum, baking soda, baking powder, Protein, and salt. Then slowly add the
liquid ingredients to the dry ingredients and mix until fully combined.
Next, fold in the pears and pecans, followed
by the shredded coconut and raisins.
Pour
the batter evenly into the prepared pans and bake for about 25–30 minutes or
until a toothpick comes out clean.
Once the cakes have finished baking, allow them to cool before
assembling the layers.
Vanilla Crème Frosting
1 ½ cups
coconut palm shortening
3
cups powdered sugar
1 tbsp vanilla extract
coconut milk, as needed
In
a bowl using an electric mixer, cream the Shortening until smooth. Add in one cup of powdered sugar and cream
together until the butter is thick and crumbly. Add in a splash of coconut milk and the
vanilla extract, then whip until smooth.
Add in another cup of powdered
sugar followed by another splash of coconut milk, if needed. Repeat this step, using the last of the sugar
and continue to mix until creamy.
Assemble the two-layer cake by placing a generous
amount of frosting on the bottom layer, followed by placing the second cake on
top of it. Then use the rest of the
frosting to cover the whole cake. Yes,
it’s that easy! Enjoy!
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