I’ve been experimenting with a recipe idea and it served up it’s best ever on my daughter’s birthday. It’s clear in this moist cake that nature, not sugar does most of the work here. Parsnips are a root vegetable that becomes sweeter after a cold winter’s frost. A light, creamy and tangy mascarpone cheese with coconut kefir, and lime frosting top it, though it is optional, as the cake is divine without it.
Coconut Kefir Parsnip Cake With Coconut Lime Frosting
Prepare one 9″ round cake pan. Preheat oven to 350°. Gather ingredients.
100 ml coconut oil, melted and slightly cooled
100 ml sunflower oil
100 g brown sugar
250 ml coconut milk kefir, can substitute regular kefir, plain or coconut yoghurt
3 large eggs
1 tsp vanilla extract
100 g coconut flour
100 g all-purpose flour
1 tsp baking soda
1/8 tsp salt, optional
1/2 cup dried coconut
200 g parsnips, weight before peeling and grating
With an electric mixer, combine the brown sugar and the oils. Beat in the kefir until fully combined. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla. Set aside.
Sift to combine the flours, baking soda, and salt. With a spatula, manually fold the dry ingredients into the wet ingredients until just combined and all flour pockets are gone – do not over mix. Fold in the coconut and parsnips and pour into prepared pan. Bake 30-40 minutes, until golden and a toothpick inserted into the center of the cake comes out clean. Delicious served as is or frosted.
Coconut Lime Frosting
About 250g mascarpone
1/4 cup dried coconut, plus extra for sprinkling on finished cake
1-3 Tb lime juice–add 1 Tb, then more to taste
1/8 cup coconut milk kefir or regular kefir
100 g sifted powder/confectioners sugar
Combine all except sugar in a bowl and mix with electric mixer until smooth. Add in sifted sugar and beat on medium speed for one minute. Add more powdered sugar until desired thickness is reached–alternatively, softened butter can be added in by the tablespoon if you wish to avoid extra sugar. It will be a denser frosting but just as delicious. Refrigerate until ready to spread on cake; this will firm frosting up just a bit. Wait until cake has cooled completely before frosting and then sprinkle lightly with extra dried coconut. In the picture I also had grated some lime zest atop the cake for extra flavor and colour (there are also party sprinkles on her cake 🙂 Enjoy!
p.s. The cake shown here is double layered by doubling the recipe.