Note: Let frosting sit in the refrigerator for approximately 4 hours before use.

My Sunny Valentine

Frosting Ingredients:
2 cups Thai young coconut meat
1/8 tsp. Himalayan sea salt
1/3 cup lemon juice (Meyer lemon juice if possible)
¼ cups melted coconut oil
1 tbsp. Meyer lemon zest
½ cups organic agave
¼ tsp. vanilla extract
1 whole lemon set aside for future use
1 bunch of fresh mint leaves for future use (refrigerate to keep fresh)

Directions:
Place coconut, salt, lemon juice, lemon zest, agave, and vanilla extract into a high speed blender. Blend until creamy smooth. Turn the blender to a low setting and slowly pour in the melted coconut oil. Blend until evenly distributed. Place the frosting into an airtight container and refrigerate for 4 to 5 hours.

Cake Ingredients:
1 ½ cups Red Mill gluten free, dairy free all-purpose baking flour
½ cup of coconut sugar
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. Himalayan sea salt
1 tsp. vanilla extract
1 cup unsweetened almond milk
½ tsp. apple cider vinegar
2 tbsp. unsweetened apple sauce
1/3 cups soy free Earth Balance butter (non GMO vegan)

Directions:
Set the vegan butter on the counter for 1 hour to soften. Preheat the oven to 350 degrees. Sift the flour and place it into a large mixing bowl. Add the coconut sugar, baking powder, baking soda, and salt to the flour. Mix by hand until evenly distributed. Set aside. Take a medium mixing bowl and add almond milk, apple cider vinegar, vanilla, and apple sauce. Blend with an electric blender on low until evenly mixed. Cut the butter into small cubes and sprinkle over the dry ingredients. Take the liquid ingredients and slowly add into the dry ingredients while mixing with the electric beater on low. Mix until creamy smooth. Take a Wilton 10” by 1.125” baking pan with a removable bottom and spray with coconut oil. Pour the batter into the pan and place into the center of the oven. Bake for 30 to 40 minutes. Test with a toothpick after 30 minutes of baking. If the toothpick comes out cleanly. remove from the oven. If not, bake for another 5 to 10 minutes. Let the cake cool for 2 hours. Take a decorative plate and place the cake on the plate. When removing from the pan, take the side of the pan off first and then the bottom. Take the frosting out of the refrigerator and half fill a pastry bag with a 1M tip with it. Place big florets around the outside edge of the cake. Then make another row of florets inside the outer row. Repeat the procedure until the whole top of the cake is filled. Take the lemon that we had set aside, and cut the tip off one end. Cut 1 slices off with a multi slicer. Take a mandolin and grate the rest of the lemon until you have enough zest for decoration. Take the mint leaves and use the tip of the cluster for decoration. Place the clusters evenly around the edges of the valentine. Cut a lemon slice from the center to one edge. Twisting the slice, fan it gently and place in the center of the top of the cake. Take the lemon zest and delicately sprinkle it evenly on the top of the cake. Sprinkle the remaining zest on the outside of the plate. Refer to picture for direction.

Can be covered with an aluminum foil tent and stored in the refrigerator. Will last 4 to 5 days. Will last for up to 3 weeks in the freezer.