Wednesday, June 10, 2009


Best Blog Tips

I know, I know-- how can I keep giving you dessert recipes when I'm on Weight Watchers?!! This time it was a vegan potluck dinner party last night, celebrating several birthdays! I have only had one slice of these desserts, by the way-- no seconds! (DH, too!)

The dinner party was held at our friends S and G's house and there were 5 vegan couples, as usual. S asked for a Mexican theme, and the weather cooperated! I made my Vegan Coconut-Lime Cake to stay with the tropical theme, and also some of my crusty no-knead bread.

It was a great evening of wonderful vegan food and wine, convivial atmosphere, laughter, and conversation. Here are some pictures, and then the cake recipe.

DH snapping the other photographer!
Finishing Touches:

Appreciating the crusty bread!
Friends conversing and enjoying freshly-made guacamole and tortilla chips

The Feast:

Crusty bread, vegan Chile Rellenos, Mexican Quinoa Salad, and, in foreground, Enchilada Bake--all scrumptious!

In back: Vegan Chile Rellenos, Mexican Quinoa Salad, spicy Arroz con Chipotle; In front: Enchilada Bake, and yummy Mango Salsa, and Roasted Corn Salsa

Checking out the raised-bed garden.

The dining pavillion-- doesn't it look like we're in the Mediterranean?
The lovely table in the dining pavillion
Toasting to good friends and good vegan food!
Preparing to cut the birthday cake


Printable Recipe

Servings: 12
The tangy Lime Curd filling contrasts deliciously with the sweet coconut cake and icing. You have a choice between two frostings and two fillings!

Creamed Mixture:
6 tablespoons vegan "butter" (try my palm oil-free Vegan Buttah!)
1 1/2 cups granulated organic unbleached sugar
2 tablespoons water
Dry Mix:
2 5/8 cups white pastry or cake flour (2 1/2 cups + 2 tablespoons) (DO NOT USE ALL-PURPOSE OR 'PLAIN" FLOUR OR THE CAKE WILL BE TOUGH!)
NOTE: To measure the flour, stir the flour in the bag or container, then spoon it out into the cup measure and level off with a knife. Do not sift or pack down.
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
Wet Mix:
3/4 cup water
3/4 cup lite coconut milk
1/4 cup lime juice (fresh or organic, bottled)
finely grated zest of 3 small organic limes
Assembling the cake:
1/2 recipe Vegan Lime Curd (recipe below) OR, 1 cup of the lower- sugar, vegetable-based curd recipe
1 recipe Vegan Coconut-Lime "Buttercream" OR, the lower-fat lower-sugar option, Vegan Coconut-Lime Mock "Buttercream" Frosting (recipes below)
1 cup lightly-toasted unsweetened large flake coconut for garnish

Make the whichever Vegan Lime Curd you prefer and refrigerate until serving time.

Preheat oven to 350 degrees F.

Prepare the pans by greasing two 8" round cake pans with non-hydrogenated shortening and then coating with flour (shake excess off). If you like, you can also line the bottoms of the pans with cooking parchment cut to fit the bottom.

To the bowl of a stand mixer, add the Creamed Mixture ingredients and beat together for about 3 minutes, stopping the machine and scraping down the sides a couple of times.

Mix the Dry Mix ingredients together with a whisk in a large mixing bowl.

Mix together the Wet Mix ingredients in a pitcher or large measuring cup.

Add the Dry Mix and the Wet Mix to the Creamed Mixture in the stand mixer alternately, using about 1/3 of each mix at a time, starting with the Dry Mix. Beat on medium in the stand mixer just until mixed. Do not over-beat. NOTE: This batter is runnier than ordinary cake batter, so don't worry!

Divide equally between the two prepared cake pans. Bake 25-35 minutes, or until cakes tests done.

Cool the cake layers in the pans on racks for 10 minutes. To remove from pans, first, run a thin knife to loosen the edge of the cake layer from the pan. Then, place a wire cake rack over the top of it and with a hand on each side of the baking pan and rack, quickly invert. Gently shake or tap the bottom of the pan with a wooden spoon handle to help remove the cake layer . Carefully peel off the parchment liner, if you used one, and turn cake layer right-side-up to cool on the rack. Cool thoroughly before icing.

While the cake layers cool, make the whichever Frosting you prefer and refrigerate it. Toast the coconut flakes lightly in a dry cast iron pan over medium-high heat and set aside. (You can spread them on a plate-- leave the center empty-- and microwave 2-3 minutes.)

To assemble the cake:
Place the bottom layer on a plate with a slight raised edge, with the bottom, flat side of the cake layer facing up. Spread evenly with the Lime Curd. Top with the second layer, flat side down. Ice the whole cake with the Coconut-Lime Mock Buttercream or Coconut-Lime "Buttercream". Sprinkle the cake all over, top and sides, with the toasted coconut flakes.

Refrigerate until serving time. Just before serving, sprinkle the top with the remaining grated lime zest.

Nutrition Facts 

#1) (Made with the vegetable-based Lime Curd recipe and the "Mock Buttercream":
Nutrition (per serving):
 469.7 calories; 28% calories from fat; 14.9g total fat; 0.0mg cholesterol; 278.4mg sodium; 233.5mg potassium; 81.8g carbohydrates; 2.3g fiber; 51.9g sugar; 79.4g net carbs; 3.9g protein; 10.2 points.

#2) (Made with the Vegan Lime Curd recipe below and the Coconut-Lime "Buttercream")
Nutrition (per serving): 563.0 calories; 32% calories from fat; 20.1g total fat; 0.0mg cholesterol; 276.8mg sodium; 197.2mg potassium; 94.2g carbohydrates; 1.8g fiber; 66.6g sugar; 92.5g net carbs; 3.3g protein; 12.6 points.

Cooking Tips

BRYANNA'S VEGAN LIME CURD (or use the lower-sugar, vegetable-based curd recipe)
Servings: 12
Yield: 2 cups

This makes a lovely cake filling-quite tangy, so it contrasts with the icing. It's important to use freshly-squeezed lime juice in this recipe. Refrigerate the leftovers to spread on toast or scones, or to fill tarts.

1 cup fresh lime juice
1/2 cup water
1 1/2 cups granulated organic unbleached sugar
4 tablespoons cornstarch (you can get organic cornstarch)
1/8 tsp salt
grated zest of 2 small organic limes,
6 Tbs full fat soymilk, nut milk, coconut milk, or organic nondairy creamer
2 Tbs vegan "butter" (try my palm oil-free Vegan Buttah!)

In a blend, whiz together the juice, sugar, cornstarch and salt. Pour into a heavy saucepan with the zest. Whisk over medium heat, stirring constantly, until it comes to a full boil. Boil 1 minute, not stirring.

OR, what I usually do is microwave the mixture in a Pyrex bowl for 2 minutes, whisk, then 2 minutes more. It should be thick and translucent and have large bubbles on top. Remove from heat. Add soymilk or alternate and Earth Balance. Blend well with the whisk. Cool the curd, then refrigerate in a covered container. It thickens as it cools.

Nutrition Facts
Nutrition (per 2 tablespoons = 2 tsp. serving)
: 129.8 calories; 13% calories from fat; 1.9g total fat; 0.0mg cholesterol; 45.0mg sodium; 35.5mg potassium; 29.2g carbohydrates; 0.2g fiber; 25.5g sugar; 28.9g net carbs; 0.3g protein; 2.7 points.

BRYANNA'S COCONUT-LIME "BUTTERCREAM" (or use the lower-fat, lower-sugar icing recipe below this one)
Servings: 12

This is a creamy vegan "buttercream" with a lower percentage of fat than most "buttercreams". Chill until it's time to ice the cake.

(If you use this icing, the Nutrition Facts for a 12th of the cake are as follows: 563.0 calories; 32% calories from fat; 20.1g total fat; 0.0mg cholesterol; 276.8mg sodium; 197.2mg potassium; 94.2g carbohydrates; 1.8g fiber; 66.6g sugar; 92.5g net carbs; 3.3g protein; 12.6 points.)

1/4 cup vegan "butter" (try my palm oil-free Vegan Buttah!)
1/4 cup solid coconut oil
(OR use 1/2 cup homemade palm oil-free Buttah" )
3/4 lb organic powdered sugar, sifted (have a bit more on hand in case the icing needs thickening-up)
1 tablespoon coconut milk
2 teaspoons lime juice (fresh or bottled organic)
1/2 teaspoon pure vanilla extract
grated zest of one large organic lime

In the large bowl of an electric mixer, cream the Earth Balance and shortening until smooth. Add 1 c. of the sugar and the remaining ingredients. Beat until creamy. It may look curdled-- don't worry! Add the remaining sugar, a little at a time, as you beat it, until it holds it shape well and you can see "trails" in it from the beaters. Refrigerate until using.

Nutrition Facts
Nutrition (per serving):
43.9 calories; 92% calories from fat; 4.5g total fat; 0.0mg cholesterol; 42.5mg sodium; 8.9mg potassium; 0.7g carbohydrates; 0.2g fiber; 0.4g sugar; 0.5g net carbs; 0.1g protein; 1.2 points.

This is a lower-fat, lower-sugar option.
Servings: 12

1 cup lite coconut milk
5 Tbs white unbleached flour
3/4 tsp agar powder
3 Tbs vegan butter (try my palm oil-free Vegan Buttah!) OR solid coconut oil
1 cup granulated organic unbleached sugar
1/2 tsp vanilla extract
grated zest of 1 organic lime
1/8 tsp salt

Whisk milk into flour and agar in small saucepan until smooth (You can use a hand immersion blender if you wish, or even run it through the blender). Heat and stir until it boils and thickens.

MICROWAVE OPTION: Whisk the flour, agar and milk in a microwave-proof bowl. Microwave for 45 seconds, whisk, and repeat twice, or until thick.

Cool thoroughly (place in a small bowl inside of a larger bowl of cold water). It will get quite stiff-don't worry!

With an electric mixer beat the butter, sugar, vanilla lime zest, and salt until light and fluffy-- several minutes. Beat in the cooled flour paste with the electric beaters and mix until smooth and fluffy. Chill thoroughly before frosting. Use to frost any cooled cake. Keep the frosted cake refrigerated until serving time.

Nutrition Facts
Nutrition (per serving)
: 118.9 calories; 31% calories from fat; 4.1g total fat; 0.0mg cholesterol; 55.7mg sodium; 7.5mg potassium; 20.1g carbohydrates; 0.2g fiber; 17.0g sugar; 19.9g net carbs; 0.7g protein; 2.7 points.



Anonymous said...

wow that is quite a cake and it looks like a lot of work too!

i love coconut and lime together, good call!

Bryanna Clark Grogan said...

Actually, it's not difficult to make. You can do the filling and the frosting the day before if you want to. The cake itself is very easy to make.

brown.eyez said...

Could you please post the mexican quinoa salad recipe it looks amazing. Also can you do me a favour and email me a slice of that cake, lol im drooling on the keyboard!

Bryanna Clark Grogan said...

brown.eyez, I'll ask my friend for her recipe!

mamafliz said...

Looking good M&B! The cake and feast look great too :-)

Søren said...

Great pictures, Bryanna! Looks like you were all enjoying yourself with all the wonderful food and good company.

HayMarket8 said...

WOW! This is awesome. I am officially jealous of your life.

Tammy said...

During a late nite surfing session, I stumbled across your blog, and WOW. I have been missing out! So happy to find it.

And, by the way, the title of this blog made me think of that 1970s song and I stop the opening lyrics from around in my head. Of course I had to goggle it and even the Chipmunks made a cover version of the song ..

Thanks for sharing all these great vegan recipes! Love the photos, too.

Wheeler's Crew said...

Thanks for the great recipe!! I've been using a lot of coconut/coconut milk recently so it's right up my alley! I can't wait to try it.

Anonymous said...

Can't wait to make this cake!! Do you have the recipe for the Enchilada Bake??

Spice Island Vegan said...


I had been eating lots of coconut stuff, too, lately (coconut milk, coconut juice, coconut meat). They are yummy! Lots of fat, oh well, my bad. But they are tasty for sure.
Cake looks so delicious and the other dishes, too. I've been cooking lots of Vietnamese dishes and will blog them.


Michele said...

lovely post! the whole meal sounds delicious =)

Leigh said...

I made it!
I absolutely love it.
I made the lime curd and icing the night before and made the rest of the cake and assembled it the next day.
My only complaints are that it is a tiny bit sweet for my test (which can be easily fixed by adding less sugar)
and the lime curd didn't thicken up enough for me so I added some Arrowroot powder.
BEAUTIFUL and delicious!
Really original recipe. Thank you!