For the Coconut Cake

8oz (2 sticks) Unsalted Butter – at room temperature
1 cup Coconut Sugar
4 Large Eggs – at room temperature
1 Tsp Pure Vanilla Extract
1 Tbsp Rose Water
1½ cups Flour
¾ cup Pistachio – ground, plus 16 halve Pistachios for decoration
1½ Tsp Baking powder
Pinch of Salt
1 cup Yogurt
Zest of 1 Orange
1 cup Coconut – sweetened and shredded

Russian Tea Cakes

For the frosting:

8 oz Whipped Cream Cheese – at room temperature
4 oz (1 stick) Unsalted Butter – at room temperature
2½ cups Swerve Sweetener
½ Tsp Pure Vanilla Extract
1 Tsp Rose Water
1½ cups Coconut – shredded

Apple Calvados Cake

Easy Classic Pound Cake


For the Coconut Cake

Preheat oven to 350 degree Fahrenheit.

Grease with butter a 9 inch round baking pan with removable bottom. Fit a piece of round parchment paper on bottom of the pan and grease again and dust the whole pan with flour.

In a large mixing bowl beat together butter and coconut sugar until becomes nice creamy. Add the eggs one by one and continue to beat on medium high.

Moist Chocolate-Beet Cake

Banana Upside Down Cake

Add vanilla extract and rose water.

Add the yogurt and continue to beat on low until well combined.

In a medium bowl sift in the flour with the baking powder and salt. Stir in the ground pistachio and slowly add to the sugar mixture.

With a spatula stir in the orange zest and the coconut.

Bake 35 to 40 minutes or until toothpick tester comes out clean. Set aside to cool.

For the frosting:

In a large mixer blend together the cream cheese, butter and sweetener. Slowly add the vanilla and rose water.

Spread the frosting evenly over the cake. Sprinkle the shredded coconut over the cake.

Decorate with the sugared rose petals by lightly pressing them on the cake. Additionally, we added a few more ala natural petals and the pistachio halves to the top.

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March 6, 2017