Coconut Cream Cake
A moist cake with a silky frosting, what more can you ask for during hibernation or bulking season. P. S. IT'S VEGAN (in the best way ever) and has been taste tested by non-plant based friends... In case you are wondering, it received three thumbs up. Definitely a must try!!
So, remember how I mentioned some exciting news?!? I am officially on the long overdue commitment of being on a plant based diet! This is only a semi-personal blog, but let's make it very personal; it's been hard. That was a joke, it hasn't been totally hard. As a few of you know, I was a vegetarian for a couple of years, and I have to give credit to the veg life because it has genuinely helped. I just really miss cheeses of all kind, anyhow, back to this delicious coconut cake.
I personally believe that the pictures do not do justice for this amazing cake, a little tip from a (semi) expert. If you have a lot of cake left, which should not be the case, feel free to make it into cake pops! Perfect for parties, gifts, or even self-enjoyment, this cake will definitely cure any sweet tooth.
Don't even let the two layers intimidate you! You can cut the recipe in half and just do a single layer cake, or even cupcakes. Changing the recipe might change your baking time, but reach out if you have any questions on that, because I will be there to answer those for you!
Coconut Cream Cake
yields: 2 layer cake prep time: 20 minutes cook time: 80 minutes
Ingredients:
3 cups coconut flakes
1 cup coconut oil, melted
1/2 cup coconut oil, solid
1 tsp. salt
2 cups canned coconut milk
2 1/2 all-purpose flour
1 cup vegan butter
1 1/2 cups sugar
8 tsp. vanilla extract
1 tbsp. rice vinegar
2 tbsp. baking powder
2 tsp. baking soda
1 cup shortning
4-5 cups powdered sugar
Splash of coconut milk
Directions:
Start by toasting some coconut flakes. Preheat oven to 375°F, and line a baking sheet with parchment paper. Toss coconut flakes with 1/2 cup of the melted coconut and 1/2 tsp. salt.
Make sure coconut oil is even on flakes and spread on the lined baking sheet. Bake 10-15 minutes, stirring flakes every 2-3 minutes to insure even color. Then, rest in same sheet.
For the cake. Preheat oven to 350°F, and coat two 9-inch pans with parchment paper, nonstick spray, and a tad of flour.
Using three separate bowls: (If using a hand or stand mixer, don't go over medium speed to avoid overworking mixtures)
Bowl 1- Mix 1/2 cup butter, 1/2 cup melted coconut, and sugar until light and fluffy. Then add 5 tsp. vanilla extract.
Bowl 2- Take the flour, baking powder, baking soda, 1/2 tsp. salt, and sift together.
Bowl 3- Whisk together coconut milk and vinegar until fluffy.
Mix bowl 2 and 3 into bowl 1 until the mixture is smooth and well mixed. Then, add in 3/4 of the toasted coconut flakes. Make sure you pad dry them with a paper towel before, and that you save some for decorating!
Bake cakes for 27-30 minutes, and check with toothpick before removing. Then, allow to cool in pan.
For the coconut cream/frosting. Blend 1/2 cup solid coconut oil, 1/2 cup of butter, and shortening together on medium speed, until fluffy. Then add in powdered sugar gradually until well incorporated. Add in 3 tsp. vanilla extract and blend until smooth.
Allow the cake to completely cool before decorating. I used the remaining toasted coconut flakes on the inside, between the layers and on top and around the cake. Feel free to get creative!
Impress friends with all different diets, and help them keep their new year resolutions with this show stopper and unforgettable cake. You're welcome, bon appétit!
xoxo
Oliver
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