You know by now this blog is really about self care. It’s about reminding you to check in, be kind to yourself, and breathe. Most of us wouldn’t do the food thing if we had a good self care system in place, and even the most in-built reliable system sometimes has its foibles. We may be going along just fine, and then gradually our lives fill up with activities and people that we didn’t necessarily authorize from a conscious, grounded place. They just kinda happened.
Self care might look different for all of us, but one thing about self care that we all have in common is that it means putting our needs first. And if deep down you don’t think your needs are important, you can inadvertently find a gazillion other things to put above you on your “care to” list. It could be people: friends, family, community. It could be your long to-do list: groceries, bank, gas, cleaning, baking. Where are you on all of this? Aren’t you worth making “the list”? Do the inventory. Yes, you know the one. The one where you look at everything you got goin’ on in your life at the moment and decide what’s serving you and what’s not. And even before you do that inventory, you get out your calendar and schedule some time for yourself. Do that right now. Fifteen minutes, thirty minutes, whatever. But get on there.
It’s time to start ranking in your own life. When you keep your eye on the prize (i.e., YOU!), everything else in your life wins too. Don’t lose sight of what’s important — put yourself first.
This is a Bundt cake. Yes, that’s right. And while I do not own a Bundt pan, I do like saying that word “bundt.” No Bundt pan meant that this became a double layered cake with icing, and who’s going to say no to that? I have mentioned in the past that Isa is my girl when it comes to desserts, and this cake is no exception. It’s right out of the Veganomican, and the only change I would suggest is replacing the white flour with spelt – the cake is so dense, you can totally get away with this and not compromise the concept of the Bundt (I also took the liberty of substituting some other healthier alternatives). For the icing, I used the Lemon Gem cupcake icing. Needless to say, the cake went over (and in) extremely well.
Lemon Coconut (you had me at hello) Cake
1 2/3 cups cane sugar
2/3 cup canola oil
1 can coconut milk
¼ cup non-dairy milk
¼ cup lemon juice
Zest of two lemons
2 tsp vanilla
3.5 cups spelt flour (or 3 cups refined unhealthy flour)
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 ½ cups shredded, unsweetened coconut
Lemon Icing and a thin layer of a berry jam for the middle layer.
Preheat oven to 350 degrees and lightly grease (or line with parchment) two cake pans. Combine sugar, oil, milks, lemon juice and zest, and vanilla. Stir.
Sift together flour, baking powder and soda, and salt into the wet ingredients in batches. Fold in the coconut. Pour into pans and bake for 30 or so minutes. Let cool completely before putting icing on one cake (and thin layer of jam if desired) and stacking the other and putting more icing. Done and done!