I’m a bit weary and weepy. We’ve lost our very dear, furry boy. Our faithful canine companion of 10 years. You may have occasionally seen a picture of him in a post. He was a great dog, my first, and to us, the best dog on the planet. He will be missed, but he had a great life, and he went quickly. My heart is heavy, and I know we will recover over time, but I’m currently in a strange state, and can’t seem to bring myself to finish what I was intending to post.
Instead, I’m sharing my yellow cake recipe, using a different sweetener, coconut sugar, which I tried yesterday for the first time. It came out great, and I’m almost certain that this will be the case every time. The only thing I noticed is the cake did not rise as much, but it didn’t sink one bit (as sometimes happens with honey). I cut one cake in half to get two layers in the strawberry cake you see in the picture, but two cakes would be great if you are just using frosting to layer the cake. You could also make two round cakes, cut each, and have a four layer cake.
Coconut sugar has been on my radar for a while. It tastes very much like brown sugar, has a caramel-like flavor, and has the crystal-like consistency of granulated sugar. It seems sweeter to me than the cake I make with honey, and it has a really nice flavor that doesn’t come through as much with the yellow cake using honey as the sweetener.
If you prefer, substitute coconut sugar with another another granulated sugar, such as maple sugar. Up to you. Enjoy!