I baked this incredibly rich and delicious cake for my friends’ triple birthday party last weekend. It was three layers of moist flavorful coconut cake, with homemade vegan Lemon Curd sandwiched between each layer. The citrus from the lemon complemented the coconut in the cake, which really brought out the tropical flavor nicely. I topped it all with a silky smooth coconut frosting that was a treat for every taste bud!
2 cups all purpose flour
1 cup coconut flour
1 cup dried unsweetened shredded coconut
2 tsp. baking soda
1 tsp. salt
3/4 cup sugar
2/3 cup canola oil
1 2/3 cup coconut milk
1 cup plain unsweetened almond milk
2 tsp. vanilla extract
2 tsp. apple cider vinegar
Preheat your oven to 350 degrees F. Grease and flour three 9-inch round cake pans.
In a large bowl, combine AP flour, coconut flour, shredded coconut, baking soda, and salt. Set aside.
In a medium sized bowl, whisk together oil, coconut milk, almond milk, sugar, and vanilla.
Create a well in the middle of the dry ingredients bowl, and pour your wet mix in. Stir together, making sure to smooth out any lumps. Your batter will be fairly thick.
When thoroughly combined, gently fold in the apple cider vinegar, making sure it’s completely incorporated.
Scoop batter into prepared pans. Bake for 30-35 minutes.
1/2 cup Earth Balance shortening (or other vegan shortening), room temperature
1/2 cup Earth Balance margarine, room temperature
3 1/2 cups powdered sugar
2/3 cup coconut milk
1 1/2 tsp. vanilla extract
1/4 cup dried shredded coconut (for garnish)
Whip together the margarine and shortening with electric beaters until creamy and fluffy.
Slowly add the powdered sugar, alternating with the coconut milk.
When fully combined, add the vanilla and continue beating till the frosting is smooth.
If the consistency is too runny to spread onto your cake immediately, you can refrigerate it for a few hours until it has thickened.
Spread onto your cake and top with dried coconut.