You may have noticed something about my recipes. I almost always use almond milk, even when a recipe calls for buttermilk.
People think I’m crazy for this, but I absolutely love almond milk and I find that it produces amazing results every time. Whether I’m stirring it into oatmeal, baking cake, or whipping up pudding, almond milk is always my go-to.
Every once in awhile, I want something with a little more flavor than traditional almond milk, though, so I was super excited to check out Unsweetened Almond Breeze Almondmilk Coconutmilk Original.
I wasn’t a fan of coconut as a child, but now, I can’t get enough of it. That rich, tropical flavor is always a welcome addition to baked goods. I mean who doesn’t want a tropical escape while standing in their own kitchen?
Coconut also plays really well with other flavors, like almond in this milk. I used it with my cereal and fell in love with the flavor. And coconut definitely goes well with chocolate, or in my case, carob.
I have had my eye on this Texas Sheet Cake recipe for awhile, and I wish I would have tried it sooner. It is crazy good! I swapped the buttermilk and milk in the cake and frosting respectively for this Almondmilk Coconutmilk and the results were so good I couldn’t stop “tasting” the cake.
There is a hint of a coconut flavor that is intensified by topping the cake with toasted coconut. That coconut adds some major texture!
What I love about this cake is right out of the oven it is so good I kept taking another bite and another bite, the cake and frosting becoming one, almost molten in texture. But then once it cooled, it was still incredibly tender and gooey, a feat for any cake.
What I’m saying is you totally need to make this cake and you totally need to check out Unsweetened Almond Breeze Almondmilk Coconutmilk Original!
2 cups granulated sugar
1 ½ cups all-purpose flour
½ cup packed light brown sugar
¼ cup carob powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 large eggs
1 stick butter, melted
½ cup Unsweetened Almond Breeze Almondmilk Coconutmilk Original
½ cup olive oil
1 cup water
1 teaspoon pure vanilla extract
¼ cup, plus 2 tablespoons Unsweetened Almond Breeze Almondmilk Coconutmilk Original
1/3 cup carob powder
1 stick unsalted butter
3-4 cups confectioners’ sugar
1 teaspoon pure vanilla extract
1 cup toasted coconut
Preheat oven to 400 degrees F. Butter and flour a 9 by 13 inch pan.
Make the cake. In a medium bowl, stir together sugars, flour, carob, baking soda, and cinnamon until well combined.
In a large bowl, mix eggs, butter, milk, oil, water, and vanilla together. Add the dry ingredients and mix until a thin, smooth batter forms. Pour into the prepared pan and bake for 20-25 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
While the cake bakes, make the frosting.
Whisk together milk and carob in a medium saucepan until fully combined. Add the butter and place the pan over medium heat. Whisk frequently until the butter melts. Remove from the heat and whisk in the sugar and vanilla. Add enough sugar so that the frosting is somewhat thick yet still very pourable.
Once the cake is baked, pour the hot frosting over the hot cake. Serve immediately or allow to cool in the pan. Cake may be stored at room temperature in an airtight container for up to 3 days, or frozen, wrapped in parchment and foil, and placed in a zipper bag for up to 3 months. Thaw in the microwave for 30 seconds to 1 minute.
Recipe adapted from Food Lust People Love
This post is sponsored by Almond Breeze Almondmilk.