Help, snowmaggeddon is coming! You could flee to a tropical beach — or you could bake this piña colada cake. Joshua John Russell ' s recipe offers layers of vanilla cake, coconut-rum syrup and toasted coconut flakes.
Makes two 10-inch round cakes
- 4 cups granulated sugar
- 6 cups all-purpose flour
- 1 tablespoon plus 1 teaspoons baking soda
- 2 teaspoons salt
- 2 cups unsweetened soy or almond milk
- 2 tablespoons white vinegar
- 1½ cups vegetable oil
- 1 tablespoons Madagascar bourbon vanilla extract
- 2 cups water
1. Preheat oven to 350 F, grease two 10-inch round cake pans, and set aside.
2. In the bowl of a standard mixer fitted with the whip attachment, combine the sugar, flour, salt and baking soda on low speed to sift the ingredients.
3. In another bowl, add the vinegar and milk together and set aside.
4. Add the vanilla and oil in another bowl.
5. With the mixer still on low, add the oil mixture, the milk mixture and add 1 cup of water. Mix until well incorporated.
6. Add the remaining cup of water and mix until fully incorporated.
7. Fill both pans and bake for 30 to 45 minutes.
Coconut Rum Simple Syrup Soak
Makes 2 cups
- 1 cup water
- 1 cup white granulated sugar
- 1 cup coconut-flavored rum (for non-alcoholic version, substitute 1 teaspoon coconut extract)
1. Add water and sugar to a medium saucepan and bring to a light boil.
2. Reduce heat slightly and stir just until all sugar is dissolved. If using coconut extract instead of rum, add extract.
3. Remove pan from heat and let cool completely. Pour into the dispenser bottle. If using rum, add and mix fully with syrup.
Toasted Coconut Flakes
- Coconut flakes
1. Preheat oven to 350 F.
2. Place the coconut flakes in single layer on a nonstick cookie sheet or pan lined with parchment, then place in oven.
3. Toss coconut with a fork every five minutes so it browns evenly.
4. Bake until coconut is brown and toasty.