BUTTERNUT SQUASH CAKE WITH COCONUT FROSTING
Prep time
Cook time
Total time
Author: Taste of Yummy
Serves: Makes 4 - 9 inch round cakes
Ingredients
- CAKE
- 4 cups of-of grated butternut squash
- 1 cup of sugar
- 1 cup of brown sugar
- 2 teaspoons vanilla extract
- 1½ cup of coconut milk
- 1⅓ cup of coconut oil
- 5½ cups of Spelt flour
- 2 teaspoons of baking powder
- 2 teaspoons of baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1½ cups of chopped walnuts
- COCONUT BUTTERCREAM FROSTING
- 2 sticks of Earth Balance Butter
- 2 tablespoons of coconut extract
- 8 cups of powdered sugar
- 6-8 tablespoons of water, divided
Instructions
- Preheat the oven to 350 degrees.
- Line four 9-inch round cake pans with parchment paper.
- In a large bowl mix together grated butternut squash, sugar, brown sugar and vanilla extract.
- Add the milk and oil to bowl to combine ingredients.
- In a separate bowl, whisk together Spelt flour, baking soda, baking powder, cinnamon, nutmeg, salt.
- Add the dry ingredients to the wet ingredients, mix until well combined, sprinkle in walnuts as you mix.
- Evenly distribute batter between the four pans. Bake for 20-25 minutes, until the toothpick, comes out clean. Allow pans to cool on cooling racks for 20 minutes, then turn pan upside down to remove cakes. Allow cakes to completely cool before frosting. Here's a video tutorial on frosting a 4 tier cake, this video helped me immensely because baking, is a skill I'm still perfecting. 😩
Notes
BUTTERCREAM FROSTING
2 sticks Earth Balance Butter
2 tablespoons Pure Coconut Extract
8 cups of Powdered Sugar, Sifted
6-8 tablespoons water, divided
* Add butter and coconut extract to mixer bowl cream on medium speed until combined and lightened.
* Add powdered sugar, and 3 tablespoons water. Mix until light, and creamy add additional water for desired consistency.
*** I drizzled the sides with coconut syrup; caramel would also add a decadent twist.
2 sticks Earth Balance Butter
2 tablespoons Pure Coconut Extract
8 cups of Powdered Sugar, Sifted
6-8 tablespoons water, divided
* Add butter and coconut extract to mixer bowl cream on medium speed until combined and lightened.
* Add powdered sugar, and 3 tablespoons water. Mix until light, and creamy add additional water for desired consistency.
*** I drizzled the sides with coconut syrup; caramel would also add a decadent twist.
Recipe by Taste of Yummy at https://www.tasteofyummy.com/butternut-squash-cake-with-coconut-frosting/