Island Drift Coconut Layer Cake
[wprm-recipe-rating icon_color=”#f5a623″ display=”stars-details” style=”inline”]
Possible Benefits
- Mental calm and relaxation
- Coconut may support hydration and healthy fats
- Cannabis may help ease tension
Ingredients & Their Roles
- All-purpose flour: Provides structure and supports moisture.
- Cannabis-Infused Olive Oil: Delivers THC in both the chicken and sauce.
- Regular olive oil: Prevents burning during searing.
- Chicken broth: Keeps chicken moist during braising.
- Onion: Adds aromatic depth to the braise.
- Garlic: Enhances savory flavor.
- Smoked paprika: Brings smoky BBQ essence.
- Salt: Balances flavors in the chicken.
- Black pepper: Adds mild heat to the braise.
- Ketchup: Tangy-sweet base for the BBQ sauce.
- Apple cider vinegar: Adds acidity.
- Honey: Floral sweetness.
- Brown sugar: Caramel flavor.
- Worcestershire sauce: Umami depth.
- Garlic powder: Boosts savory notes.
- Chili powder: Subtle kick.
- Brioche buns: Buttery base.
- Coleslaw: Cooling contrast.
- Pickles: Tangy garnish.
Storage Tips
- Refrigerate up to 4 days
- Freeze for 2 months (shred first)
- Reheat gently with broth for best results
Label clearly: "Contains cannabis – 15mg THC per serving"
THE MARDIS FAMILY
Rooted in the belief that cannabis can heal and bring people together, our family shares recipes and stories to help shift the narrative. This project is a labor of love—infused with care, tradition, and a vision for a more open future.
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THE MARDIS FAMILY
Rooted in the belief that cannabis can heal and bring people together, our family shares recipes and stories to help shift the narrative. This project is a labor of love—infused with care, tradition, and a vision for a more open future.
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Most Recent
THE MARDIS FAMILY
Rooted in the belief that cannabis can heal and bring people together, our family shares recipes and stories to help shift the narrative. This project is a labor of love—infused with care, tradition, and a vision for a more open future.
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Island Drift Coconut Layer Cake
Soft, fragrant, and sun-drenched in flavor, this cannabis-infused coconut cake features a moist crumb from coconut milk and shredded coconut, paired with your choice of tropical frosting: pineapple cream cheese or fluffy whipped coconut.
- 8 inch (20 cm) round cake pans
- Mixing Bowls
- Electric Mixer or Whisk
- Rubber or Silicone Spatula
- Cooling Rack
- Zester
- Saucepan or Skillet
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 tbsp Canna-Butter (softened)
- 13 tbsp unsalted butter ((not Canna!) softened)
- 1/2 cup granulated sugar
- 1/4 cup honey
- 3 large eggs (room temperature)
- 1 tsp vanilla extract
- 1 tsp coconut extract (optional)
- 1 cup full-fat coconut milk
- 1 1/2 cups unsweetened shredded coconut (divided (1 cup for batter, 1/2 cup for topping))
- 1/2 cup plain Greek yogurt
Frostings (Choose One)
Pineapple Cream Cheese Frosting
- 8 oz brick-style cream cheese (softened)
- 6 tbsp unsalted butter ((not Canna!) softened)
- 1/4 cup honey
- 1/2 cup crushed pineapple (drained and patted dry)
- 1 tsp lemon zest
Coconut Whipped Cream Frosting
- 1 13.5 oz can full-fat coconut cream (chilled overnight)
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
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Preheat oven to 350°F (175°C). Grease and line two 8-inch (20cm) cake pans with parchment paper.
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Toast ½ cup shredded coconut in a dry skillet over medium heat until golden; set aside to cool. This is for the garnish.
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In a bowl, whisk flour, baking powder, baking soda, and salt.
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In a large bowl, beat cannabis butter, regular butter, granulated sugar, and honey until fluffy, about 2–3 minutes.
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Beat in eggs one at a time, then mix in vanilla extract, coconut extract (if using), coconut milk, and Greek yogurt.
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Gradually fold in the dry ingredients until just combined. Stir in 1 cup shredded coconut (non-toasted).
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Divide batter evenly between pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
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Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
For the Pineapple Frosting:
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Beat cream cheese, butter, honey, pineapple, and lemon zest until smooth and spreadable.
For the Coconut Whipped Cream:
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Scoop solid coconut cream into a chilled bowl (discard liquid). Whip with powdered sugar and vanilla on medium-high speed until stiff peaks form.
Assembly
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Spread frosting between cooled layers and over the top. Garnish with toasted coconut and, if desired, edible flowers or pineapple wedges.