Culinary Cannabis

Lemon Coconut Cake Story
Hello Everyone!
Thanks for stopping by today to talk about Lemon Coconut Cake. I have a confession to
make. I was trying to recreate a coconut cake I remember our (southern) neighbor made
when I was a teenager. The neighbor moved away, and I missed that cake. I remember the
cake being light and fluƯy with tons of frosting and coconut on the outside. It almost
looked like a snowball.
Fast forward to today, and I tried a light and fluƯy version of the cake. With the double
infusion of coconut cream and butter, the cake had too much ‘green’ flavor for my taste.
So, the added lemon. Even though the frosting is not infused, I added lemon to it as well.
Lemon (as well as other citrus fruits such as limes, oranges or tangerines are great at
masking the green flavor of almost any infused food.
This also isn’t a light and fluƯy cake, but more of a pound cake consistency. I think it is just
as tasty as what I remember from my childhood. I think Gwen (my childhood neighbor)
would approve.
I mentioned garnishing with toasted coconut in the recipe, and it just dawned on my that I
didn’t tell you how to toast it in the recipe. It can be done in a 350F oven on a sheet tray (not
what I did) or on the stovetop in a dry skillet on medium-high heat. I like the stovetop
method since it’s easier to keep an eye on the coconut. Once it starts to brown, it goes
FAST. I can’t tell you how many times I have put coconut (or other nuts for that matter) in
the oven and come back to find lumps of charcoal because I left them in too long. If you
can smell the toasty-ness they are probably over-done.
You could also use infused sugar in the recipe if you prefer a super potent edible. The
double infusion of coconut cream and butter makes this more than strong enough for me,
and I have a high tolerance for infused edibles. I had a piece about 11/2 inches square and
was plenty elevated!

I warn my husband to stay away from the cake, since we don’t want another episode of him being unable to move because he can’t  feel his feet.He was stuck for a couple of hours on the sofa till he could feel his feet

Lemon & Coconut Cake
Cake
1 c unsalted infused butter
1 ½ c sugar
1 c infused cream of coconut
4 eggs
1 t coconut extract
½ t lemon extract
2 t lemon juice
1 T lemon zest
2 ¾ c flour
2 t baking powder
½ t baking soda
Pinch of salt
1 c shredded sweetened coconut
1 cup whole milk
Frosting
½ c butter, softened
3-4 cups sifted confectioners’ sugar
2 T lemon juice
1 t coconut extract
3 T milk
Garnish: Toasted flaked coconut
Preheat oven to 350F. Spray 9x 13 pan with cooking spray and set aside.
Cream together butter and sugar using a mixer (either stand or handheld) until fluƯy. Add
cream of coconut. Beat again until all ingredients are well incorporated.
Add eggs one at a time and beat until each is fully incorporated before adding the next egg.
Add the extracts, lemon juice and lemon zest. Mix again.
In another bowl, whisk together the flour, baking powder, baking soda and salt. Add the
flour mixture to the cream, sugar and extracts. Add flour mixture in two additions to the wet
ingredients. Stir in flaked coconut. Pour into prepared pan and bake for 35-40 minutes or
until tester inserted in the center of the cake comes out clean.
Cool completely before frosting.

For Frosting
Combine butter and powered sugar. ( I start with 3 cups and add as much more as I need
to make a spreadable consistency). Add lemon juice, coconut extract and milk.
Frost the top of cake only or remove from pan, split in half horizontally and spread some
frosting between the layers and on top.
Garnish with toasted coconut and lemon slices.

As with all cannabis infused food start with a small serving till you learn your tolerance level. Keep out of reach of children and pets.

Culinarily Yours in Cannabis,

Mary Ann