All-Natural Coconut Rainbow Cake

Breaking News: Marriage equality is finally reality in Australia! 🏳️‍🌈🇦🇺🎉 My Canadian marriage to my Australian husband is now recognized in the country that we were both born in. Huzzah!
To celebrate, I had to bake! And it had to be rainbow, of course… But, of course, in keeping with my cooking philosophy, this is a Coconut Rainbow Cake made with natural juices and extracts as dyes and no added sugars. The icing is Greek yogurt and neufchatel (a cream cheese equivalent made with milk instead of cheese, cutting the calories and fat to one third).

This is a stunning use of naturally vibrant ingredients, adding not just a palette of colors but vitamins and other micronutrients that would otherwise be missing in a cake.

All-Natural Coconut Rainbow Cake
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Servings 2 cakes
Celebrate without all the additives! A stunning and delicious Rainbow Cake with heady coconut flavor using only natural colors.

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Ingredients
Cake Batter
Coloring

Change serving size:

cakes
Cake Batter
Coloring

Change serving size:

cakes
Ingredients
Cake Batter
Coloring

Change serving size:

cakes
Cake Batter
Coloring

Change serving size:

cakes
Instructions
  1. Mix all ingredients together until smooth.
  2. In a separate bowl, add 1/3 cup of the mixed batter and a coloring ingredient. Pour into greased and lined ramekin or small baking pan.
  3. Bake at 350°F/180°C for 15-20 minutes. Allow to cool, then unmold.
Notes

Cool the cakes before icing. I used Greek Yogurt and Neufchatel mixed together. It's definitely gluggier than buttercream but it's about a thousand times healthier.

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