It’s been a rough week. How I survived it is anybody’s guess. Work has reached new levels of hell and we have had some house issues that won’t be cheap to resolve. Also, I appear to have a cold…It started coming on a day or two ago and I feel like crap. Hard to feel sick at all these days without a little paranoia creeping in, but I don’t have fever or cough, and I can smell and taste fine, just some body aches, funny gut, listlessness and a little irritability, so here’s hoping this a good old fashioned, run of the mill spring cold. It hasn’t helped that it’s rained every day this week to dampen the mood.
Jeffrey made dinner and built me a fire to make me feel better. After dinner, I got a craving for cake and, although he offered to go get me one, it was not a necessity and I didn’t want him out and about unnecessarily, so I “thanked but no thanked” him and tried to let it pass. No such luck, though. I decided I needed cake after all, dragged my achy ass off the couch, and made a gluten free pound cake and some butter cream icing to frost it with. I t’s cooling now, so we haven’t tasted it yet, but here’s the recipe for those interested in such things:
Vanilla Coconut Pound Cake
1 cup gluten free all purpose flour
1/4 cup organic coconut flour
1/4 cup brown rice flour
2 tsp baking powder
1/4 teaspoon salt
1/2 cup sugar
1/3 cup coconut oil
1 tsp vanilla extract
12 oz vanilla or plain coconut yogurt
Preheat oven to 350°
Spray 9 x 5″ loaf pan with nonstick spray.
Sift together flour, baking, powder and salt.
Cream sugar and coconut oil until well blended.
Add dry ingredients to sugar mix, alternating with yogurt and mix until well combined.
Pour into prepared pan smooth top and bake until lightly golden and a toothpick comes out clean about 40 to 50 minutes.
Cool completely before slicing.
Vanilla Buttercream Frosting
(Makes 2 Cups)
2 sticks butter, softened
4 cups powdered sugar, sifted
4 Tbs milk
1 tsp vanilla extract
Cream butter until smooth in a medium mixing bowl. Add powdered sugar, milk, and vanilla extract. Mix, on low speed, until smooth.
Notes: I misread the recipe and accidentally put in 1 cup (instead of 1/4 cup) of organic coconut flour, so I scooped out about a half cup of the coconut flour and skipped the 1/4 cup brown rice flour. I also added a little bit of coconut extract to up the coconut flavor.
For the icing, I zested a lemon into the butter cream to give it that little oomph that only lemon flavoring can provide.
I don’t feel good, the house is falling apart, the world is in crisis, and I have to go back to work Monday but, dammit all to hell, there will be cake!