I’ll have a side of tropical with my donuts, please! I know it’s summer but that doesn’t mean you ONLY have to eat frozen stuff. Donuts are still totally face cram-able! This coconut donut recipe’s got rich coconut milk, the flavours of vanilla, nutmeg and almond, topped with a creamy sugar glaze and a coating of white unsweetened coconut flakes. Cram jam!
For The Donuts
¼ cup unsalted butter
¼ cup vegetable oil
½ cup granulated white sugar
⅓ cup golden brown sugar
2 large eggs
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon ground nutmeg
¾ teaspoon sea salt
½ teaspoon pure vanilla extract
½ teaspoon pure almond extract
2 ⅔ cup all purpose flour
1 cup coconut milk
For The Glaze
2 cups of icing sugar
10+ teaspoons of coconut milk (add more or less coconut milk to get the desired glaze consistency! I like my glaze on the thicker side).
Large white unsweetened coconut flakes
Make The Donuts
Preheat the oven to 400 degrees. Oil your donut baking pans with a small amount of vegetable oil.
In a medium bowl, cream together the butter, oil and sugars until smooth and creamy.
Add the eggs, mixing to combine.
Stir in the baking powder, baking soda, nutmeg, salt and vanilla and almond extract.
Add the flour into the wet mixture, alternating with the coconut milk until combined. Do not overmix.
Fill your donut pans 3/4 full with the donut batter. Tip: Use a piping bag or large ziploc bag to fill the donut cavities; fill the bag first with batter, then snip a ¼ inch hole in the bag’s tip and pipe into the cavities.
Bake at 400 degrees for 7-8 minutes, or until lightly browned and a toothpick inserted in the middle comes out clean. Do not overbake!
Remove donuts from pans and let cool on wire racks.
Make The Glaze
In a medium bowl, whisk together icing sugar and coconut milk until combined.
Once donuts are completely cooled, dunk into the glaze!
Fill another bowl with the white coconut flakes; while the glaze is still wet, dunk into the coconut flakes bowl, coating the donut.
Happy donut making and eating, cake pals! xo Lyndsay
I’ve started a new club. Cone head club. It’s for you and me. The wild and crazy ice cream cone fanatics. Soft serve, gelato, classic hard scoop, homemade – ice cream cones are golden, the trophy of summer, cold, sweet and creamy, cooling you down with each lick, temporary melting bliss. All these snaps are from my Coco Cake Land Instagram… yeah, I eat a lot of ice cream. You’re a conehead. I’m a conehead. Let’s celebrate summer – raise a cone, tag #coneheadclub, jump in a pool, drink an icy drink!
Want to make your own? Here’s some ice cream dreamy links for you:
I’ve always been pretty obsessed with buttercream roses. They’re at once frilly and beautiful, but also hokey and supermarket sheet cake-like, yet still vintage and hearkening back to classic cake decoration and steady piping hands. I wanted to make a cake that overflowed with buttercream flower piped insanity, in bright colours and using a few fun techniques – I’d say the cake turned out pretty 1980s which I love! You can see the entire buttercream flower cake tutorial over on the Craftsy blog!
Speaking of crazy cakes: there are SO many beautiful and original cakes over on Saveur this week, celebrating their 20th birthday! Check out 21 Cakes for Our 20th Birthday and get ready to both drool, dream and punch yourself for not being able to eat your computer screen.
Roar! This little cutie might just be the easiest animal cake you’ll ever make, not to mention the cutest. Check out the full lion cake DIY over at one of my favourite children’s blogs, Handmade Charlotte!
Tart, tangy and milky red currant popsicles! Teddy got a lesson in exchange for goods at the Vancouver Farmers Market a few weekends ago. We were weighing a brown bag of English snap peas and then a glistening pile of teensy red globes dangling from thin delicate stems caught my eye – red currants! They were so pretty I knew I had to bring them home. The market reminds me of playing “grocery store” or “restaurant” (we would serve raw dry spaghetti and water) when we were kids – it’s so fun to do the money exchange. I gave Teddy a little wooden coin worth $5 of farmers market money, told him to give it to the vendor, and he watched as we got a pretty basket of red currants in return!
We cruised home with the English snap peas and the currants, our bellies full of buttery buckwheat crepes. The red currants burst in your mouth like tart, fruity roe with the flavour of a lightly sour raspberry. These popsicles have an almost yogurt-like tartness from the red currants – a sweet, creamy and summery treat!
Red Currant Popsicles
For The Popsicles
2 cups of red currants
¼ cup water
¼ cup sugar
¼ cup sweetened condensed milk
1 300 ml can of evaporated milk
½ cup whole milk
Make The Popsicles
Give the currants a gentle wash and remove the stems.
In a medium saucepan, add currants, water and sugar. Bring to a low boil on medium heat. Remove from stovetop.
Using another medium sized bowl, strain the mixture through a sieve into the bowl to remove seedy bits.
Add the sweetened condensed milk, evaporated milk and whole milk to the bowl.
Using an immersion blender or a regular blender, blend the ingredients until smooth, pink and creamy.
Pour into popsicle molds – I use a liquid measuring cup for this job for ease of pouring!
Freeze popsicles for 30 minutes until set up, then add the sticks. This keeps the sticks from shuffling around in popsicle liquid and gives them a straighter appearance.
Freeze for 6 hours or overnight until completely firm.
Happy summer days! I had to share a few of my blog pals’ INSANEO delicious looking popsicle recipes of late, too:
Gosh DANG it this ruffle cake trend refuses to die. But there’s a reason, guys. RUFFLE CAKES ARE FRIGGING CUTE WITH A CAPITAL CAPS LOCK! Frilly up a cake and it’s perfect for every occasion. Mostly occasions that ladies are into, but hey – guys can enjoy a ruffle cake, too. So I’m going to show you how to put it in your bag and pipe it – how to make a ruffle cake! I know there’s plenty of ruffle cake tutorials using the petal tip, but I wanted to show you how simple it is with a friendly little leaf tip! I love this look especially because it looks like the cake is covered in old timey candy ribbons.
Frost and fill your cake as you would normally. See my post on how to frost a cake if you’re all dazed and confused!
Frost your cake prettily on the top, making it as smooth as possible – but don’t worry about the sides as they’re about to get their ruffle on.
Fill your buttercream with a JUMBOTRON SIZED leaf piping tip such as Wilton 113.
Place your piping bag at a 45 degree angle, starting at the bottom of your cake. Hold the bag with the piping tip “beak” pointing into the cake, so if you looked down at the piping tip you would be able to read the number.
Grazing the cake lightly with the piping tip, begin piping out. As you pipe, you will want to move both upwards with the piping bag as well as an “in and out” motion, lightly jabbing the cake with each ruffle piped.
Work your way to the top and then pull away.
Continue piping around the exterior of your cake until you’ve piped all of these adorable candy-ribbon like ruffles!
You can totally pipe the top of the cake too in ruffles – see this blue ruffle cake I made for ideas! I styled this one very simply here – just a cute lil blueberry doing its job.
I love using a single berry as a topper – this blueberry especially gives it a minimalist finish.
But you can style it any way you like, too: how about rainbow sprinkles? Perf for a kiddo birthday.
You can also add a monogram letter cake topper, too! I made this guy out of craft paper and a wooden skewer, but I love this candy melt idea: my post on how to make a monogram cake topper!
My sweet niece Kensie turns 5 today – I made this cake for her! She is very specific in her cake requests every year. This year, she asked for a rainbow cake with Princess Aurora and Mulan. She’s super into princesses… it seems inevitable with little girls! Anyone’s daughters or nieces or friend’s kids NOT into princesses? When I was a kid, I was into girly dolls too – but I was also into Transformers and He-man.
I drew a rendition of these two princesses, coloured them with felts and attached to wooden skewers to make custom cake toppers! I gave Princess Aurora some normal figured proportions (heehee) and I gave Mulan a sword! Yeah!
And here’s the final ruffle cake gone wild: radiant orchid purple, with pastel cake layers, sprinkles and hand drawn cake toppers! So you see, the ruffle cake really can go a number of different ways. How do you like your ruffle cake? :) I pretty much like mine sliced on a plate with a side of ice cream. Happy decorating, cake pals! xo Lyndsay
These little duder Octonauts cakes were SO fun to make! I made them for a brother and sister team – a little guy named Weston who just turned 4 years old with a gluten intolerance, so yes these vanilla and chocolate cake cuties are also gluten-free! His mom L emailed me with this, hoping I’d be able to help make some birthday cakes: “my son is having a difficult time feeling “different” than everyone else these days with regards to special snacks.” HOW COULD I SAY NO TO THIS! It’s my JOB to make 4 year olds feel special!!
Can we talk about the KAWAII factor of the Octonauts characters? Tweak the Bunny and Captain Barnacles! They were created by Vicki and Michael, the geniuses behind Meomi and the Vancouver Olympics mascots. They are a casual cool awesome couple and they live and work here in Vancouver, BC!
I was so proud of my little blue hat I made! I cut out good old Captain Barnacles’ blue hat out of craft paper, drew a teensy Octonauts logo and cut that out, and glued it all together, attaching it to a wooden skewer to then place into the cake!
And THIS PHOTO is why I do what I do:
THE CUTENESS! My heart melted into a pile of goo when I saw this photo. W’s face, clasping his hands in sheer delight – too much!!! And this from their mom:
“A HUGE THANK YOU for making such beautiful and DELICIOUS (might I add) gluten free cakes. They were perfect, they were a hit, and I think made Weston’s day (and Gwendolyn’s) beyond special to FINALLY share a birthday cake with his friends this year!!! I’m gonna cry. :) Thanks for helping to make this such an awesome party for our kids!”
And all of this makes me a very happy cake-making chappy. See you all soon, cake pals! xo Lyndsay