Vegan Triple Coconut Cake Recipes

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VEGAN TRIPLE COCONUT CAKE



Vegan Triple Coconut Cake image

This light and fluffy vegan coconut cake topped with vegan whipped cream is made without eggs or dairy. Coconut oil and coconut milk form the rich batter.

Provided by Murielle Banackissa

Categories     Dessert

Yield makes one 8-inch cake

Number Of Ingredients 16

Cooking spray or melted coconut oil, for greasing the pan
1 1/2 cups cup cake flour
1/2 cup cane sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup , plus 1 tablespoon light coconut milk (from a well-shaken can or a carton), divided
1/2 cup water
2 tablespoons coconut oil, melted and cooled
1 1/2 teaspoons apple cider vinegar
1 teaspoon vanilla extract
1/2 teaspoon coconut extract (optional)
1 tablespoon maple syrup
2 tablespoons unsweetened shredded coconut
1 (14-ounce) can full-fat coconut milk, refrigerated overnight
3 tablespoons powdered sugar, or more to taste

Steps:

  • Heat oven to 350ºF and grease an 8-inch cake or springform pan with cooking spray. Line the bottom with a round of parchment paper (no need to grease the paper).
  • Sift cake flour into a large bowl. Mix in sugar, baking powder, baking soda, and salt.
  • Add 1/2 cup of the light coconut milk, water, coconut oil, apple cider vinegar, vanilla extract, and coconut extract, if using, to the dry ingredients. Whisk to incorporate, but be careful not to overmix.
  • Pour into the prepared cake pan and bake in the oven for 25 to 30 minutes, or until a toothpick comes out clean when inserted.
  • While the cake is baking, in a small bowl, mix together the remaining 1 tablespoon of coconut milk along with 1 tablespoon of maple syrup.
  • Remove cake from the oven and poke the surface of the cake with a toothpick. Brush the coconut milk-maple syrup mixture onto the cake.
  • Let cool for 10 minutes in the pan, then remove from the pan and let cool completely on a rack. If using a standard cake pan, once you take it out of its pan, flip it over so that the poked side is facing up, and let cool on a rack.
  • Toast the unsweetened shredded coconut in a dry skillet over medium heat until light brown in color, keeping a very close eye on it and stirring regularly so it doesn't burn.
  • Remove from the pan and transfer the coconut to a bowl to cool completely.
  • Make the coconut whipped cream: Scoop out the solidified coconut cream from the top of the can into a medium bowl. Save the liquid coconut water to use in other recipes like smoothies.
  • Whip the coconut cream using an electric hand mixer until fluffy. Stir in powdered sugar, adding more to taste.
  • Spread the coconut whipped cream onto the cooled cake and sprinkle with toasted coconut.

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