Spelt Coconut Birthday Cake

• 4 eggs

• 3 yolks

• 2 T good quality vanilla or rum or coconut rum or coconut extract (whatever really)

• 1 cup sour cream

• ¼ cup + 2 T buttermilk (shake well before using)

• 120 g AP flour

• 250 g spelt flour

• ½ cup dessicated unsweetend coconut, lightly toasted

• 770 g sugar

• 1 t baking powder

• 1 t baking soda

• 1 t salt

• 22 oz butter, soft (22 oz browned butter if you’re feeling ambitious)

INSTRUCTIONS:
Spray pans well

Preheat oven to 350

Whisk together the: Eggs, yolks, vanilla, sour cream, buttermilk until nice and combined and smooth

In a stand mixer (or with a hand mixer) put all the dry ingredients and mix together, then add the soft butter and beat together until combined and ‘sandy’ texture

Add half the wet ingredients and combine gently, scrape the bottom of the bowl with a spatula to be sure there are no clumps at the bottom.

Mix gently, then add the rest of the wet ingredients and combine until batter is mostly mixed but do NOT worry about some lumps, those are ok. Just be sure there are no clumps of dry ingredients or streaks of butter/egg

Divide batter evenly in pans, bang pans on counter to release any air bubbles and let batter spread evenly

Bake for 15 min then turn oven to 325

Bake for 15 min more? Depends on oven. Cakes should be risen, golden, and slightly bouncy in middle. Cake tester should come out with damp crumbs, not wet batter or completely dry

Let cool for a bit, and if desired, brush with some kind of simple syrup, rum and sugar or something tasty, let cool, and build your birthday cake to your hearts desire!

You can also bake this recipe in a 9×5 loaf pan for a tea cake style cake!