TASTY?

legit, i can't smell or taste anything.
i baked a cake,
to keep a bit warmer, if only by a few degrees while the absent oil in my furnace
maybe replenished itself or something....
ugh.
waking up colder and sweatier that ever was no fun,
but the triple threat of the plow guy showing up 3 days past the storm,
at the exxxact same time as the fuel man's exxxpensive special delivery,
all within the seven foot width of the trench that passes for my road these days?
there was a lot going on, and i was late for work.
luckily, my friend dylan was helpful in the well-below freezing temperatures,
and jumped my dead-A* battery, so i could move my car.
yeah.
that was cool.
and later,
he even brought the rig to a mechanic to murder the bolt that held up all forward progress.
so my car starts now.
my furnace is on.
the driveway is only 15% less sh!tty,
and the appointment i was late for no-showed.
awesome, right?
well, i also don't know if this cake is delicious.
look:

it's beautiful, in my opinion, but the flavor is still an actual mystery to me.
i had three slices, just in case.
i mean- rules is rules, y'know?
ha.
that's coconut activated vanilla brown sugar cake,
with heavy chocolate frosting,
and that white magic on top is a blast of coconut sprankles.
single layer, 10", rich, moist, firm, sweet, tight and bright.
also, possibly yummy.
i'll give you the recipe- i'll imagine it's great since everything in it is.
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*
COCONUT VANILLA BROWN SUGAR CAKE!
-
preheat your oven to 350℉
-
grease a big 10" round  pan
-
in your stand mixer, which i assume you have, with the whisk on it,
cream up:
1 stick vegan butter;
1/2 cup sugar;
1/2 tsp salt;
1/2 cup light brown sugar;
1/4 cup powdered sugar;
1/2 cup vanilla non-dairy yogurt;
2 tsp vanilla.
mix well, then sift in:
2 1/4 cups flour;
1/4 cup medium flake unsweetened coconut;
1/4 cup tapioca flour;
1 tsp baking soda;
2 tsp baking powder;
1 1/4 cups non-dairy milk.
whisk it up on high until molto fluffy,
spread it evenly into your pan, and bake it for 35-ish minutes.
test the center if it doesn't have cracks.
nobody likes raw cake, and nobody likes overbaked cake either.
you know what to do from there right?
let it cool, so the frosting doesn't melt.
that's right.
frosting a warm cake is for A*-holes.
i learned that especially hard last year when i cut half my finger halfway off.
yup. racing against melting frosting is for suckers,
and slicing warm cake is no pro move, either.
live and learn, bro.
you get it.
the frosting?
easy.
-
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CHOCOLATE FROSTING!
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in your stand mixer, with the whisk doing it things, whip:
1 stick of softened vegan butter;
2 T vegan creamchee';
1/3 cup cocoa;
3 cup powdered sugar;
1 tsp vanilla;
1.3 cup non-dairy milk.
whip, whip, whip, whip it real goooooooood,
and you're ready to rock.
i like starry blops and glops and swirls and sh!t.
i do.
too much is the right amount.
i'll add whorls and peaks, and then hit it with sprankles.
yup.
i don't want ugly cake,
especially since i'm exxxclusively eating with my eyes for now.
-
make it yourself, and lemme know if i'm onto something, will you?
thanks.
i'm going to go on a coughing jag, then sneeze and drip and suffer for a bit.
today is the day just like everyday,
only it seems slightly less cold, but a little bit worse for wear,
and there's weather that i seem to literally and figuratively be under ;
never quiet, never soft.....