Coconut Cake With Rose-Water Raspberry Icing And Candied Lemon Slices

Name: Coconut Cake With Rose-Water Raspberry Icing And Candied Lemon Slices
Yield: 1
Ingredients: 2 c. boiling distilled water; 1 packed c. organic rose petals, rinsed and dried; 4 c. non-hydrogenated palm shortening; 2 c. unbleached powdered sugar, sifted; 1/2 c. agave nectar; 1/2 c. safflower oil; 1/2 c. raspberry puree; 1 tbsp. golden flaxseed meal; 3 tbsp. warm water; 2 c. flour; 1 c. evaporated cane juice; 1/2 c. unsweetened coconut flakes (use sweetened coconut flakes if you like your cakes on the sweeter side); 1 tsp. baking soda; 1 tsp. baking powder; 1 tsp. arrowroot; 1/2 tsp. fine sea salt; candied lemon slices to garnish; 1 1/4 c. coconut milk; 3/4 c. safflower oil; 1 tbsp. coconut flavor or extract; 1/4 tsp. white rice vinegar; 1/4 c. coconut flakes or shredded coconut, for garnish (optional)

By Emily AumillerPublished: Oct 3, 2016

Serveware, Sweetness, Food, Dishware, Dessert, Cuisine, Baked goods, Ingredient, Cake, Cake decorating,

Photo by Tara Donne; styled by Carla Gonzalez-Hart; fabric backdrop by Minted / minted.co; napkins by Caroline Z Hurley / carolinezhurley.com

Yields:

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From Emily Lael Aumiller's 2016 cookbook, Pure Artistry.

Rose water is a tonic I've always kept around to refresh my skin during humid summers, especially since living in NYC. It's fairly simple to make, but you can also buy it. The floral and fresh aroma has always been very relaxing to me, so I decided to incorporate it into a wispy icing for something extra dreamy!

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Ingredients

For the Rose-Water Raspberry Icing

2 cups boiling distilled water
1 packed c. organic rose petals, rinsed and dried
4 cups non-hydrogenated palm shortening
2 cups unbleached powdered sugar, sifted
1/2 cup agave nectar
1/2 cup safflower oil
1/2 cup raspberry puree

For the Cake

1 Tbsp. golden flaxseed meal
3 Tbsp. warm water

Dry Ingredients

2 cups flour
1 cup evaporated cane juice
1/2 cup unsweetened coconut flakes (use sweetened coconut flakes if you like your cakes on the sweeter side)
1 tsp. baking soda
1 tsp. baking powder
1 tsp. arrowroot
1/2 tsp. fine sea salt
candied lemon slices to garnish

Wet Ingredients

1 1/4 cups coconut milk
3/4 cup safflower oil
1 Tbsp. coconut flavor or extract
1/4 tsp. white rice vinegar
1/4 cup coconut flakes or shredded coconut, for garnish (optional)

Directions

1. Step 1To make the icing: First, make the rose water. Pour water over rose petals, cover with a lid, and let steep until the liquid has cooled to room temperature. Strain the rose water, squeezing the water out of the petals. Place in an airtight container and refrigerate for up to 1 month.
2. Step 2Make the icing. Place the shortening in the bowl of a standing mixer with a paddle attachment and beat on high speed for 2 to 3 minutes. Reduce the speed to low, slowly add the powdered sugar, and beat until incorporated.
3. Step 3Raise the mixer speed to medium. Add the agave nectar and oil. Mix until fully incorporated and the icing is fluffy with a glossy appearance.
4. Step 4Add the raspberry puree and 1 to 2 tablespoons of the rose water to the icing with the agave nectar and safflower oil. Use immediately, or store in an airtight container. Icing will keep for up to 2 weeks refrigerated or 1 month frozen. After refrigerating, bring to room temperature and beat in a standing mixer to restore the texture before using.
5. Step 5To make the cake: Preheat the oven to 350 degrees F. Grease four 6-inch round cake pans by spreading non-hydrogenated palm shortening with a pastry brush or spraying with coconut cooking spray . Trace and cut out four 6-inch circles of parchment paper and place on the bottom of each greased pan.
6. Step 6In a small bowl, combine the flaxseed meal and warm water. Set aside.
7. Step 7In the bowl of a standing mixer with a paddle attachment, combine the dry ingredients. Mix on low speed until incorporated.
8. Step 8In a separate bowl, combine the wet ingredients. Add the flaxseed meal mixture.
9. Step 9With the mixer on medium speed, slowly add the wet ingredients to the dry ingredients. Scrape down the sides of the bowl and mix on medium-high until all the ingredients are incorporated and the batter is smooth, about 2 minutes.
10. Step 10Divide the batter among the cake pans and smooth the tops with a flat spatula or spoon.
11. Step 11Bake for about 20 minutes, until a toothpick inserted in one of the cakes comes out clean. If there is still batter on the toothpick, continue to bake for another 5 to 10 minutes. (Baking times will vary depending on your oven and the thickness and size of the cake layers.)
12. Step 12Let the cakes cool completely in the pans. Cover the pans tightly with plastic wrap and refrigerate overnight. This will ensure the cakes set up properly and be much easier to work with.
13. Step 13Garnish with the candied lemon slices and coconut flakes when serving, if desired.