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Coconut cake

19. March 2016 - Cakes and Pies, Dessert
Coconut cake

Vegan, gluten-free coconut cake with vanilla cream cheese frosting.

Honestly, despite loving coconut and vanilla and cream cheese frosting, one of my new nightmares is baking coconut cakes! This one is actually coconut cake 3.0 – version one and two were some sort of catastrophic failure. Ok, version one was quite tasty, although way too flat. Version two was even flatter. Now this is version 3 – perfect! Never give up on coconut cakes ;)!!! Looks and tastes delicious:

coconut cake 2

For my version 3.0, I used xylitol and erythritol instead of sugar, so it probably does not taste as good as it would with ‘real’ sugar – which I must try as soon as I am allowed to eat sugar again (the following recipe asks for ‘normal’ sugar, but feel free to substitute). Anyway, it tastes very very delicious – despite my sugar substitutes and using a somewhat gluey mix of gluten-free all-purpose flour.

So, how can this cake be described best? It’s a really moist, fluffy, creamy combination of coconut, cream cheese and vanilla – very delicious and absolutely addictive! Please adjust this recipe according to your taste, e.g. you may add more vanilla or coconut flavour if you like. Or granish with roasted, shredded coconut. Another idea would be to spread some jam between the layers – this would surely look very nice. However, take care to use a high-quality flour for this cake and adjust the amount of milk if needed (I had some problems with my low-quality gluten-free all-purpose flour).

coconut cake 3

Coconut cake
Coconut cake
Print Recipe
Servings Prep Time
1 cake 20 minutes
Cook Time Passive Time
20 minutes 20 minutes
Servings Prep Time
1 cake 20 minutes
Cook Time Passive Time
20 minutes 20 minutes
Coconut cake
Coconut cake
Print Recipe
Servings Prep Time
1 cake 20 minutes
Cook Time Passive Time
20 minutes 20 minutes
Servings Prep Time
1 cake 20 minutes
Cook Time Passive Time
20 minutes 20 minutes
Ingredients
For the cake
For the frosting
Servings: cake
Instructions
For the cake
  1. Preheat oven to 350°F (175°C) and lightly grease three 9 inch (or four 8 inch) round cake pans.
  2. In a large bowl, mix together dry ingredients, except shredded coconut.
  3. In a separate bowl, whisk together wet ingredients.
  4. Pour wet mixture into dry mixture and whisk until just combined.
  5. Gently fold in shredded coconut.
  6. Fill cake pans evenly with batter and bake for about 15 – 20 minutes, until a toothpick comes out clean.
  7. Let cakes cool completely before assembling.
For the frosting
  1. Using a hand mixer, beat vegan margarine and cream cheese until smooth and creamy. Slowly add powdered sugar and vanilla and beat well until smooth. Stir in coconut.
To assemble
  1. Spread frosting between each layer of cake. Garnish the cake with shredded coconut on top (and sides if you have frosted them).
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