These are tasty little morsels, they are. Maybe you're the sort to be put off by things like, oh, I don't know, coconut, or maybe cashews (I'm looking at you, sis)--but these wee little cakes are really the most delectable things, such miraculously toothsome packages of glory. I'm not exaggerating.
Ingredients:
CAKE:
3 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 1/2 tsp. ground ginger
1 1/3 c. granulated sugar
2/3 c. veggie oil
14 oz coconut milk
1/4 c. soy milk
1/4 c. fresh lemon juice
3 tbsp. lemon zest (about 3 or 4 large lemons worth)
2 tsp. vanilla
1 1/2 c. shredded unsweetened coconut
GLAZE:
1 1/2 c. roasted unsalted cashews
1 c. confectioner's sugar
1/2 c. coconut milk
1 tsp. vanilla
1 tbsp. lemon juice
pinch salt
Directions:
1. Preheat over to 350 degrees. Greese (very well!) several miniature bundt cake pans. (Or just use a normal one... I suppose that would work.)
2. In a large bowl, combine the flour, baking powder, baking soda, salt, and ginger. (The ginger is very subtle. Add more if you'd like.) Set aside.
3. In another bowl, beat together the sugar, oil, coconut milk, soy milk, zest, juice and vanilla. Slowly add the dry ingredients, mixing well. Fold the coconut into the batter.
4. Pour the batter into the pans. Bake for 20 minutes or so (or one hour if using a normal full-sized pan). The cakes are done when you can push in a toothpick and it comes out clean. Remove the cakes from the oven and cool in the pans for 10 minutes, then remove the cakes from the pans to cool fully.
5. To make the glaze, put all of the ingredients into a blender and mixmixmix until smooth. (I couldn't find unsalted cashews, so I just rinsed the salty ones in water. It worked well.) Dribble the glaze over the cakes and garnish with poppy seeds. Sit in the sun with a big floppy hat and enjoy.
