A Berry Vibrant Glaze

O’m’gah eaters!

I kinda feel like my head is about to explode.

School and work are kicking my ass — three huge assignments all due the same week and 25 boxes of shoes we don’t sell and weren’t expecting arriving after I gave the stock guy the day off.

Yeah, I’m a wee bit stressed.

But there will be a time, soon, when I’m not stressed. And there was a time, not too long ago at all when I wasn’t stressed.

And during that time when I wasn’t stressed I hosted a little dinner party.coconut pound cake with berry glaze3

And there were appetizers and festive napkins.coconut pound cake with berry glaze4

And there were fresh flowers (as opposed to the half dead ones I have now).

And there was cake.

Isn’t that cake gorgeous?coconut pound cake with berry glaze1

Oh, and it was so delicious.

And while the prudent thing would have been to make a recipe from my thesis (though I did make my version of engagement chicken, which is from my thesis) because I have a couple of cake recipes that need testing and never feel like having a whole damn cake around the house, I decided not to.

I decided not to stress about making a two-layer vegan chocolate maple cake or a big peach cobbler or…um…any of the other dessert recipes I wrote.

I decided to keep it amazingly simple instead. And amazingly vibrant.

Because there is nothing that makes you feel more capable and accomplished, more like a sexier, less khaki Martha Stewart than uncovering a cake that took you no time at all to make and having a handful of grown ass men “wow.”

So while I’m literally pulling my hair out and charting out (and then ignoring) my days in 10 minute increments on post-its, at least I know that in the not so distant future, there will be more cake.

(Or in this real life situation, beer. And Jell-o shots. And a rock wall and inflatables.)

Coconut Pound Cake with A Berry Vibrant Glaze

Cake

1 c butter, softened

1 ½ c sugar

1 t vanilla extract

5 eggs

1 ½ whole wheat pastry flour

1 c AP flour

1 t baking powder

½ t salt

1 c canned coconut milk

Put the butter, sugar, and vanilla into the bowl of an electric mixer and beat on low until smooth. Continue beating on low while you add each egg separately.

In a mixing bowl quickly whisk together the flours, salt, and baking powder.

Add half the dry mixture to the bowl with the wet and, using a rubber spatula, gently mix in the flour until mostly incorporated.

Add the coconut milk and fold everything together.

Add the remaining flour and mix gently until there are no clumps.

Pour the batter into a well greased bundt cake pan. Bake in a 325^F for 40-45 minutes, or until a toothpick comes out clean.

Let the cake cool completely before removing it from the pan.

Glaze

1 c frozen mixed berries

1 T sugar

1 c water

½ t lemon juice

½ t vanilla extract

1 ½ c powdered sugar

Put everything except the powdered sugar into a sauce pan over low heat. Stir slowly until the mixture forms a kind of sauce.

Once the berries have broken down strain the mixture through a fine strainer or a cheese cloth to remove seeds. Mix the seedless sauce in with the powdered sugar until all the clumps are gone and a smooth glaze forms.

Drizzle the glaze generously over the top of the cake. Serve any remaining glaze in a bowl on the side.

Trust me, people will want more of this sauce.coconut pound cake with berry glaze2

Your turn, eaters:

Got any tips for handling stress? I’m sure we could all use some.

What are you looking forward to?

Later eaters!

Comments

  1. That looks so delicious!!! Yum, I love anything that involved berries! I hope your life gets a little more relaxed, soon!

  2. @NikSnacks says:

    Things will calm down soon. Look at your pretty cake if things get to rough. That will calm you temporarily :)

Speak Your Mind

*