Name: Coconut Cake With Rose-Water Raspberry Icing And Candied Lemon Slices
Yield: 1
Ingredients: 2 c. boiling distilled water -; 1 packed c. organic rose petals, rinsed and dried -; 4 c. non-hydrogenated palm shortening -; 2 c. unbleached powdered sugar, sifted -; 1/2 c. agave nectar -; 1/2 c. safflower oil -; 1/2 c. raspberry puree -; 1 tbsp. golden flaxseed meal -; 3 tbsp. warm water -; 2 c. flour -; 1 c. evaporated cane juice -; 1/2 c. unsweetened coconut flakes (use sweetened coconut flakes if you like your cakes on the sweeter side) -; 1 tsp. baking soda -; 1 tsp. baking powder -; 1 tsp. arrowroot -; 1/2 tsp. fine sea salt -; candied lemon slices to garnish -; 1 1/4 c. coconut milk -; 3/4 c. safflower oil -; 1 tbsp. coconut flavor or extract -; 1/4 tsp. white rice vinegar -; 1/4 c. coconut flakes or shredded coconut, for garnish (optional) -

Coconut Cake With Rose-Water Raspberry Icing And Candied Lemon Slices

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Ingredients for - Coconut Cake With Rose-Water Raspberry Icing And Candied Lemon Slices

1. 2 c. boiling distilled water -

2. 1 packed c. organic rose petals, rinsed and dried -

3. 4 c. non-hydrogenated palm shortening -

4. 2 c. unbleached powdered sugar, sifted -

5. 1/2 c. agave nectar -

6. 1/2 c. safflower oil -

7. 1/2 c. raspberry puree -

8. 1 tbsp. golden flaxseed meal -

9. 3 tbsp. warm water -

10. 2 c. flour -

11. 1 c. evaporated cane juice -

12. 1/2 c. unsweetened coconut flakes (use sweetened coconut flakes if you like your cakes on the sweeter side) -

13. 1 tsp. baking soda -

14. 1 tsp. baking powder -

15. 1 tsp. arrowroot -

16. 1/2 tsp. fine sea salt -

17. candied lemon slices to garnish -

18. 1 1/4 c. coconut milk -

19. 3/4 c. safflower oil -

20. 1 tbsp. coconut flavor or extract -

21. 1/4 tsp. white rice vinegar -

22. 1/4 c. coconut flakes or shredded coconut, for garnish (optional) -

How to cook deliciously - Coconut Cake With Rose-Water Raspberry Icing And Candied Lemon Slices

1. Stage

Make the icing. Place the shortening in the bowl of a standing mixer with a paddle attachment and beat on high speed for 2 to 3 minutes. Reduce the speed to low, slowly add the powdered sugar, and beat until incorporated.

2. Stage

Raise the mixer speed to medium. Add the agave nectar and oil. Mix until fully incorporated and the icing is fluffy with a glossy appearance.

3. Stage

Add the raspberry puree and 1 to 2 tablespoons of the rose water to the icing with the agave nectar and safflower oil. Use immediately, or store in an airtight container. Icing will keep for up to 2 weeks refrigerated or 1 month frozen. After refrigerating, bring to room temperature and beat in a standing mixer to restore the texture before using.