Coconut Cake
white cake:
2 cups flour (I used white whole wheat)
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
4 tablespoons vegan butter, melted or canola oil
2 teaspoons vanilla extract
2/3 cup coconut milk
2/3 cup nondairy milk
3/4 cup shredded coconut, toasted
vegan butter and flour for pans
coconut frosting:
1 (14 ounce) can full fat coconut milk, chilled overnight in refrigerator
1-2 cups powdered sugar
2 cups shredded coconut
1. Preheat oven to 350 degrees F. Generously butter and flour 2- 8 inch cake pans, or 1 sheet pan. Blend the cake wet ingredients and the dry ingredients separately, then combine. Fold in coconut. Pour into cake pan(s). Bake for 30-35 minutes (or until a toothpick comes out clean). Cool completely before proceeding. Put a metal mixing bowl into the fridge for 30 minutes to cool.
2. If using sheet pan, cut cake in half to make layers. Put the first layer down on a cake plate, then poke full of holes with a chopstick. The frosting is a bit runny, so the holes let the frosting seep down into the cake.
3. For frosting, open the can of coconut milk, which should be almost entirely solid. Pour off any of the milk that didn't solidify (I use my leftover for coffee that afternoon), then put the solids into the mixing bowl. Using the whisk attachment on mixer (or whisk by hand), beat until well combined (about 20 seconds on high). Then, add 1-2 cups powdered sugar (to taste, really).
4. Beat the sugar into the coconut cream (no more than 30 seconds). Pay attention to these times! The milk tends to liquefy if you go too long. ( This "frosting" isn't as solid as buttercream. I have seen similar recipes presented as whipped cream, so expect that kind consistency.) Spread a generous amount of the frosting on top of the bottom cake layer. Then, put the top layer on top. Poke that second layer full of holes, and frost the top and sides with the remainder of the frosting.
5. Cover the whole thing with shredded coconut. I like the unsweetened kind, but I'm sure the sweetened works just as well, especially if you don't add as much sugar to the frosting. Unless you eat the whole cake in one go right after you finish frosting it , you need to keep it cold in the refrigerator so the coconut frosting doesn't turn into coconut milk again.
Enjoy!
Source of recipe: I wrote this recipe after my mother raved about Paula Dean's (very non-vegan) coconut cake.
SO HOW'D IT GO?
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This turned out very salty, and it's not good enough for me to want to wait overnight for. That said, you will certainly want to put the coconut milk in the fridge overnight, because there is no way for it to solidify without that. It was decent; flavorful, dense enough not to fall apart but not too dense for the palate. I won't make it again, but you might be able to tweak it.
I think a few comments I made about that must have been deleted whenever the editor reformatted my original post - essentially, use any white cake recipe you like. My family likes very dense cake, hence the above works well for them. If you use table salt, cut the amount in half.
I followed the Vegan Cupcakes Take Over the World recipe once for a gathering, and it was the lighter kind of cake (more like a store-bought cake than a farm-style cake).
It does say in the recipe to put the milk in the fridge first overnight. I had that listed as the first step when I submitted the recipe, but I guess it got moved around. Alas!
This turned out very salty, and it's not good enough for me to want to wait overnight for. That said, you will certainly want to put the coconut milk in the fridge overnight, because there is no way for it to solidify without that. It was decent; flavorful, dense enough not to fall apart but not too dense for the palate. I won't make it again, but you might be able to tweak it.