There isn’t any scarcity of coconut goodness on this Vegan Coconut Cake! Deliciously fluffy and adorned with vegan coconut buttercream and toasted coconut, it’s the right dessert for coconut lovers.
You’ll discover heaps of intense coconut taste in each layer of this Vegan Coconut Cake! Impressed by my coconut bread recipe, it’s a tropical and candy dessert that’s not solely excellent for coconut lovers however for vegans as effectively. Plus, it’s deceptively straightforward to make!
This coconut cake recipe options two tender and fluffy coconut cake layers, selfmade vegan coconut buttercream, and toasted coconut. I imply, should you LOVE coconut, that is the cake for you! It’s tropical, candy, and creamy, and also you gained’t even discover that it’s vegan.
Recipe options
- It’s the final word cake for coconut lovers! Coconut milk and shredded coconut within the cake and frosting present each chew with candy, tropical, and coconutty flavors.
- Mild, fluffy, and moist cake layers which are fully dairy free and egg free.
- It’s simply plain straightforward to make!
Elements
Cake flour – Cake flour is a low-protein flour that’s the key behind mild and delicate truffles. For those who don’t have cake flour at residence, this selfmade cake flour substitute by Sally’s Baking Dependancy is straightforward to make by sifting all function flour and cornstarch collectively. And whereas cake flour offers you the very best outcomes, you need to use all function or entire wheat flour as an alternative.
Shredded coconut – I like utilizing sweetened shredded coconut. It’s folded into the cake batter as-is and the remaining is toasted and used for adornment.
Coconut milk – Canned full fats coconut milk is finest right here. Don’t use coconut milk from a carton. Each the stable coconut cream and liquid milk within the can are wanted to make this recipe.
Applesauce – For moisture and to assist bind the cake collectively. Plain vegan yogurt ought to work effectively as an alternative.
Vegan butter – You want vegan butter (like Earth Stability) to make the cake and vegan coconut buttercream. For a fair stronger taste within the truffles and/or icing, strive utilizing melted and softened coconut oil as a substitute.
Step-by-step directions
Step 1: Make the dry combine. Whisk the cake flour, sugar, baking powder, baking soda, salt, and shredded coconut collectively in a mixing bowl.
Step 2: Combine the moist components. In a separate bowl, whisk the coconut milk, applesauce, vanilla, and apple cider vinegar collectively. End by folding within the melted butter.
Step 3: End the batter. Pour the dry components into the moist, then combine till they only come collectively.
Step 4: Bake. Pour the batter into your ready cake pans and bake till a toothpick inserted within the center comes out clear. Allow them to cool within the pans for a couple of minutes, then switch to a cooling rack.
Step 5: Make the icing. When you look forward to the truffles to chill, toast the coconut in a skillet till it’s golden brown. Subsequent, beat the butter, coconut milk, vanilla, and powdered sugar collectively till you will have a easy icing.
Step 6: Enhance, then serve. Place one cooled cake layer on a cake stand and unfold some icing on prime. End with a sprinkle of a few of the toasted coconut. Place the opposite cake layer on prime and adorn the tops and sides with the remainder of the icing and coconut. Slice and revel in!
Suggestions and FAQs
- Whisk the coconut milk. Most cans of coconut milk are lumpy, which is why you’ll have to whisk the milk by itself earlier than combining it with the remainder of the moist components.
- Don’t over-mix the batter! Solely combine the dry combine into the moist till they only come collectively and no dry flour streaks stay. For those who hold mixing, the cake will likely be dense and lose its fluffiness.
- Toast the coconut very fastidiously. It’ll burn simply if it will get too scorching otherwise you stroll away from the range.
- Ornament concepts. Remodel this right into a vegan pina colada cake by topping it with pineapple wedges and maraschino cherries! In any other case, contemporary fruit, like kiwi, cherries, or bananas, pair properly and are straightforward last-minute decorations.
Can I exploit this recipe to make cupcakes as a substitute?
Completely! You possibly can comply with my vegan-friendly coconut cupcakes recipe or make this recipe as regular, then bake the cupcakes in a lined muffin tin for 25 to half-hour
Can coconut cake be made gluten free?
I haven’t examined this recipe with gluten free flour, however you possibly can strive changing the cake flour with a high-quality all function gluten free flour mix.
Can I exploit a unique cake pan?
Certain. You possibly can bake the whole batch of cake batter in a 10-inch sq. pan or bundt pan as a substitute of the 2 8-inch spherical pans. Simply watch the cake fastidiously, because the baking occasions might differ.
Storage
- Fridge: The adorned cake or plain cake layers will hold for as much as 5 days within the fridge. The icing may also be made forward of time and saved within the fridge for about 3 days.
- Freezer: Wrap the cake layers in a layer of plastic and aluminum foil, then freeze for as much as 3 months.
Extra vegan cake recipes
For those who made this recipe, you should definitely depart a remark and star ranking under. Thanks!
Vegan Coconut Cake
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Elements
- 3 cups cake flour
- 1 ½ cups cane sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup shredded coconut I used sweetened
- ½ cup vegan butter melted and cooled to room temperature
- 14 oz. coconut milk canned; full fats
- 1 cup applesauce
- 2 teaspoon apple cider vinegar
- 2 teaspoon vanilla extract
for the icing:
- ½ cup vegan butter softened
- 5 tablespoon coconut milk canned
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 1 cup shredded coconut sweetened; toasted
Directions
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Preheat oven to 350° and line two 9" cake pans with parchment paper; put aside. Subsequent, soften the butter then set it apart and permit it to chill to room temperature.
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In a medium mixing bowl, stir the cake flour, sugar, baking powder, baking soda, salt, and shredded coconut collectively.
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In a separate giant bowl, whisk the coconut milk till it's easy, eradicating as many lumps as doable, then add the applesauce, vanilla and apple cider vinegar and stir to mix. Final, pour within the melted butter and stir. Pour the dry components into the moist, utilizing an electrical mixer to stir the batter, being cautious to not over-mix.
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Divide the batter into the ready cake pans, then bake the cake for 33-38 minutes, or till a toothpick comes out clear. Go away the truffles within the pans for 10 minutes, then fastidiously invert them onto a cooling rack. Enable the truffles to chill fully earlier than icing them.
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When you're ready for the truffles to chill, toast the coconut for the icing. Pour the shredded coconut right into a skillet and warmth it over medium-low warmth. Stir sometimes till the coconut is golden-brown and toasted; pour right into a bowl and let it cool.
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For the icing: whisk the butter, coconut milk and vanilla collectively. NOTE: for the coconut milk, simply use the cream that's on the highest of the can. Then, pour within the powdered sugar and blend till the icing is easy.
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As soon as the truffles have cooled, place one cake on a cake stand, then add a big dollop of icing and unfold it round. Add a few of the toasted coconut on prime, utilizing your palms to press it down. Add the second cake on prime and repeat this course of, icing the whole cake and urgent toasted coconut onto the highest and sides. Slice and revel in!
Notes
Vitamin
UPDATE NOTE: This publish was initially printed in February 2019. It was up to date with new textual content and photographs in March 2023.
The publish Vegan Coconut Cake appeared first on The Almond Eater.
