Sweet Celebrations

The past few weekends, I have gotten the chance to celebrate grand occasions in some of my dear friends' lives. Love. Babies. Birthdays. You know, the sweet stuff.

These moments of pause to truly celebrate the sweetness of life have nourished me much by reminding me of the sweet stuff and of the supportive community of friends that I am so lucky to have.

What better way to celebrate the sweet stuff than with sweet stuff....

...like a chocolate coconut cake, for example.

Chocolate Coconut Cake
adapted from Vegan Cupcakes Take Over the World

For a double layer cake:

2 c. whole wheat flour
2/3 c. cocoa powder
3 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 c. coconut milk
1 c. coconut milk plus 1 c. water
1 1/2 c. granulated sugar
2 tsp. vanilla

Non-vegan buttercream frosting:

1 lb. butter
3 1/2 c. powdered sugar
1 tsp. vanilla
1/4-1/2 c. almond milk (regular milk or soy)

1. Preheat oven to 350 degrees and oil two 9-in. cake pans with coconut oil.
2. Sift together dry ingredients.
3.Melt coconut oil in a saucepan so that it is liquid consistency. In a separate bowl, combine coconut milk, sugar, and vanilla. Stir in melted oil.
4. Slowly add dry ingredients to wet. Mix until smooth (but very thick).
5. Spatula into oiled pans and bake for 26-28 minutes. Let cool completely before frosting.

Frosting:
1. Beat butter until creamy.
2. Add powdered sugar in small amounts. Continue to mix until fluffy.
3. While still mixing, add vanilla and milk. Mix until you can't stop licking the beater. Slather in between layer and on top of cake.