Deconstructing the Coconut Cloud Cake from By the Way Bakery
By Owner Helene Godin of By The Way Bakery
($24.95 for 6-inch cake serving 8 to 10; $45 for a special-order 9-inch cake serving 18 to 20)
Photo by Halina Sabath
There is no dairy in the cake. The frosting beneath the coconut and between the cake layers is made with vegan butter (which is a blend of five different oils and costs more per pound than imported European butter).
The cake consists of, in order of most to least ingredient amounts: gluten-free flour, granulated sugar, eggs, coconut milk, canola oil, lemon juice, baking powder, salt, vanilla extract, and coconut extract.
Singer Rosanne Cash and actress Jane Alexander are among those who’ve purchased one of the 45 or so Coconut Cloud cakes sold each month.
The 6-inch cake is covered in about 2½ cups of unsweetened coconut chips, lending a light crunch and making the cake’s coconut flavor even more pronounced.
Serve a slice with a cup of Earl Grey tea. Coffee and hot chocolate work well, too.
By The Way Bakery, 574 Warburton Ave, Hastings-on-Hudson (914) 478-0555; btwbakery.com