It’s official! I have passed training, moved to my first duty station, and have started work. The best part of that process is that I can now get back to normal, which means cooking and baking in my giant new kitchen! Okay, maybe it isn’t giant. But it is definitely a lot bigger than the one I had in D.C. I guess what they say is true, everything is bigger in Texas!
For my kick off to baking in my new kitchen, I knew I had to start with a bang. So I made a cookie cake! Not just any cookie cake though, one modeled off of hummingbird cake. I don’t know if any of you have had hummingbird cake, but if not you have to check out these recipes by Southern Living. I have made it and modified it by using C4C flour instead. However, for the cookie cake, I used a cookie recipe, but added the hummingbird add ins instead of chocolate chips!
I decided to go big with this cake and do a layered cake too, because why not? So this recipe ended up making enough for 2 round 9×9 pans, as well as 4 extra cookies. I mean technically I could have added that dough into the round pans… but I had to taste test the cookies before I could cut into the whole cake. No judgement please!
I also whipped up a quick icing to put in the middle of the layers and on top. It was definitely plenty sweet, so I made sure it was kind of thin and a little runny so it wouldn’t be too thick.
Sorry there aren’t more photos of the individual pieces…. It was too good to spend time taking pictures of!
for the cookie:
1 1/2 cup brown sugar
1 cup sugar
1/2 cup (1 stick) butter, softened
1 large egg
1/2 of a large, or one whole small banana, mashed
2 tbsp almond milk
2 tsp coconut extract
3 cups gluten free flour
1 1/2 tsp baking soda
2 tsp baking powder
1 tsp kosher salt
1 1/2 cup white chocolate chips
1/2 cup sweetened flaked coconut
1/2 cup chopped dried pineapple
1/2 cup chopped pecans
Preheat oven to 350 degrees. Lightly spray pans, or oil. Whisk together, brown sugar, sugar, and butter. Then add in the egg, banana, milk, and coconut extract until combined.
Stir in the flour, baking soda, baking powder, salt, and stir into wet mixture until fully combined.
Add the mix ins: white chocolate chips, flaked coconut, dried pineapple, and pecans, and pour into pans. Bake for about 30-40 minutes or until golden brown. Let stand on a completely flat surface until hardened and completely cool. Then flip out onto serving plate, then frost (see recipe below), add more pecans, or serve with ice cream. I sliced mine like you would a normal cake, but in smaller pieces so there wouldn’t be a sugar overdose. So it ended up being in 16 pieces overall.
for the frosting:
One box of powdered sugar
1/2 cup (one stick) butter, softened
1 tsp coconut extract
1/4 tsp kosher salt
4 tbsp almond milk
Combine until mixed and amazing!