in case it wasn't already obvious, operation "update the blog more often" has taken a hit the past month. i divide the blame equally between 1) my computer crashing and 2) my laziness skyrocketing.
excuses aside, i'm excited to share this simple loaf/muffin recipe with you guys. back in may, i took a group of grad students strawberry picking. it was delightful. i did, however, return home with about two pounds of strawberries and a slight tinge of panic: how does one person use up two pounds of strawberries up before they go bad?! the answer: cake. well, more accurately, cakes. lots of cakes. this recipe was one of the best, if only because it can handle a ton of strawberries without falling apart. it's also delicious. substitute the egg out for some chia seeds and it's vegan.
strawberry coconut cake.
adapted from smitten kitchen
3/4 cup turbinado sugar
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 tablespoon rum
1 cup all purpose flour
1/4 cup whole wheat flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup soy vanilla yogurt
1/2 cup shredded coconut
1-2 cups sliced strawberries
preheat an oven to 350 degrees F.
in a large bowl, beat together the brown sugar, vegetable oil, egg, vanilla and rum.
combine the flours, salt and baking soda in a medium bowl and give a stir. add the dry ingredients to the wet with the yogurt. stir with a spatula until just combined.
add in strawberries and coconut.
grease a 9×5-inch loaf pan. spoon in the batter. bake in preheated oven for about 55 to 65 minutes, or until a cake tester inserted in center comes out clean.