Coconut Layer Cake

Coconut Layer Cake
Coconut Layer Cake


2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

½ cup canola oil

2 cups coconut milk

1 cup sugar

2 teaspoons pure vanilla extract or imitation vanilla extract

½ teaspoon almond extract (optional)

¾ cup unsweetened shredded coconut


¼ cup non-hydrogenated margarine, room temperature

¼ cup coconut, soy, or almond milk

1 teaspoon pure vanilla extract or imitation vanilla extract

¼ teaspoon pure almond extract (optional)

2 cups confectioners’ sugar

1 cup unsweetened shredded coconut


Preheat the oven to 350°F. Grease two 9-inch round pans and dust with flour.

Make the cake:

In a large bowl, sift together the flour, baking powder, baking soda, and salt.

In a separate bowl mix together oil, coconut milk, vanilla, almond extract and sugar. Pour into the dry ingredients and beat until smooth.

Stir in 1 cup of the shredded coconut. Pour into prepared cake pans.

Bake until the cake is slightly golden and an inserted toothpick comes out clean, about 25 minutes.

Let the cakes sit for 10 minutes then remove from pans and place on a cooling rack.

Make the Frosting:

Cream together margarine, coconut milk, vanilla extract, almond extract, and sugar with a handheld mixer until smooth.

Add the unsweetened coconut and mix.

Frost the two-layer cake when completely cool. Sprinkle additional coconut flakes on top with a few berries for color, then cut into slices and serve.

Ready in about 1 hour

Makes 16 servings

Source: Adventist Review, 27 January 2017


Greek Potato Cakes

Greek Potato Cakes
Greek Potato Cakes

2 lbs potatoes, unpeeled

6 cups boiling water

½ cup thinly sliced sun-dried tomatoes

3 scallions, sliced

1 small red onion, finely diced

1 tsp ground cumin

1 tsp salt

½ cup cilantro, chopped

½ cup sesame seeds

2 tbsp oil


Cut potatoes in ½ inch cubes. Add to boiling water and simmer for 10 min. Drain.

Mash potatoes roughly.

Add sun-dried tomatoes and scallions to the potatoes and mix.

Add red onions, cumin, salt and cilantro.

Pour sesame seeds into a bowl. Roll potato mix into a ball (1/2 cup size) with your hands. Roll the balls into the sesame seeds. Press to flatten into patties.

Heat a non-stick frying pan with the oil. Fry patties for 3 min per side.

Source: Adventist Review, 25 March 2016

Neopolitan Chia-Banana Parfait

Neopolitan Chia-Banana Parfait
Neopolitan Chia-Banana Parfait

⅓ cup rolled oats

1 cup unsweetened soy or almond milk

1 tablespoon chia seeds

1 ripe banana, mashed

¼ teaspoon pure vanilla extract

pinch salt


Raspberry Cream: 1 frozen banana + 4 fresh raspberries

Chocolate Cream: 1 frozen banana + 2 teaspoons cocoa powder

Optional Toppings: chopped fruit, nut butter, unsweetened coconut flakes, toasted nuts, granola, or jam

Mix the ingredients in a bowl and place in the fridge overnight. The next day, layer the chia-banana mixture with raspberry and/or chocolate cream and sprinkle with additional fruit and granola, if desired.

Ready in about Overnight

Makes 1 serving

Source: Adventist Review, 9 September 2016