Earlier this week I started watching Call the Midwife on Netflix (really good so far) and in the first episode a coconut cake was involved. So naturally I decided I had to make a coconut cake of my very own. I'm a huge coconut fan but I've come to realize that subtlety is best when it comes to baking with coconut. Don't go crazy with extract. This cake has coconut coming at it in 5 different forms but none are too overpowering.
I needed a boost after a week of awful weather and this cake is pure summer. And hey, no dairy!
For the cake you will need: 2 cups of soy milk, 1 cup of coconut milk, 1 tablespoon of apple cider vinegar, 3 3/4 cups of flour, 6 tbs of cornstarch, 3 tsp of baking powder, 1 1/2 tsp of baking soda, 1/2 tsp of salt, 1 cup of vegan margarine, 1/2 cup of coconut oil (melted), 2 1/4 cups of coconut sugar, 4 tsp of vanilla extract, 1/2 tsp of almond extract, and 1/2 tsp of coconut extract, and 1/2 cup of shredded coconut.
Preheat your oven to 350F. In a bowl, stir together the soy milk, coconut milk, and apple cider vinegar. Set aside. In another large bowl, whisk together the dry ingredients (leaving out the shredded coconut). In your stand mixer, cream together the margarine, coconut oil, and coconut sugar. Add the extracts. Mix in 1/2 of the flour. When combined, add half the milk mixture, then 1/3 of the flour, the rest of the milk, and then the last of the flour. Finally add the shredded coconut.
I had enough batter to make a 12 inch and 6 inch round cake. You can do the same or make two 9 inch cakes. Depending on your cake size you will need to bake the cakes for 30 to 45 minutes. Test with a wooden skewer to make sure the cakes are completely cooked.
I'm in love with this frosting! The original recipe can be found here - I really just doubled it. You will need 2 cans of coconut milk, 2 teaspoons of vanilla extract, and 4 tablespoons of powdered sugar. I made the cake the night before and frosted the next day. I cut both cakes in half and spread a generous amount of pineapple preserve on one side and then put tops back on the cakes. You only want the cream from the coconut milk. Make sure you refrigerate the cans of coconut milk at least 24 hours before making the frosting. Scoop the cream out and either discard the watery bit or save for something else delicious. Using the whisk attachment of your stand mixer or hand mixer, whip all the ingredients on high until stiff. It has a whipped cream kind of consistency. Frost the cakes and then sprinkle shredded coconut over the cakes, shaking off excess and pressing it into the frosting lightly.
Have you tried pineapple preserve? My aunt got me hooked about a month ago. It pairs really well with this cake but you could definitely try other fillings. If you decide to make two 9 inch cakes, you could stack them and make a gigantic coconut cake! But I digress.
I'm going to have to go eat a piece of thas cake right now.