Vegan Dessert Cookbook: Recipes for Cakes, Cookies, Puddings, Candies, and More by Lazare Ally

Author:Lazare, Ally [Lazare, Ally]
Language: eng
Format: epub, azw3, pdf
Publisher: Rockridge Press
Published: 2020-10-05T16:00:00+00:00

Toasted Coconut Layer Cake

PREP TIME: 20 minutes • COOK TIME: 50 minutes • INACTIVE TIME: 30 minutes

NUT-FREE, SOY-FREE • SERVES: 12 to 16

This toasted coconut cake is a wonderful switch from classic vanilla or white birthday cake. Toasting the coconut brings out its natural sweetness and adds an almost marshmallow-like taste to the frosting. This recipe is nut-free, but if nuts aren’t an issue, adding a half teaspoon of almond extract to the cake batter and the frosting adds another level of depth. Choose a natural almond extract and don’t add more than a teaspoon—almond extract can be overpowering and bitter if you use too much.

FOR THE CAKE

¾ cup vegan butter, at room temperature, plus more for greasing

1½ cups shredded unsweetened coconut

1 (5-ounce) can coconut milk

1 tablespoon apple cider vinegar

3 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1½ cups granulated sugar

1 cup unsweetened applesauce

1 teaspoon vanilla extract

1 teaspoon coconut extract

FOR THE FROSTING

2 cups vegan butter, at room temperature

6 cups powdered sugar

1 teaspoon vanilla extract

1 teaspoon coconut extract

1 . Preheat the oven to 350ºF. Line a small rimmed baking sheet with parchment paper. Grease 2 (9-inch) round cake pans, then line the bottoms with parchment paper and grease again.

2 . Make the cake: Place the shredded coconut in a single layer on the prepared baking sheet. Bake, watching closely to avoid burning, for about 5 minutes, or until lightly toasted. Remove from the oven. Let cool completely.

3 . In a 4-cup glass measuring cup, combine the milk and vinegar. Let stand for 5 minutes.

4 . In a large bowl, whisk the flour, baking powder, baking soda, and salt. Using an electric hand mixer in another large bowl, cream together the sugar and butter on medium-high for about 5 minutes, or until light and fluffy. Add the applesauce, vanilla, and coconut extract. Mix until combined.

5 . Reduce the mixer speed to low. Starting and ending with the dry ingredients, alternate adding the dry ingredients and milk mixture, scraping down the bowl between each addition. Gently fold in ½ cup of toasted coconut.

6 . Divide the batter evenly between the prepared pans and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven. Let cool for 30 minutes, then transfer to a wire rack to finish cooling.

7 . Make the frosting: Using an electric hand mixer in a large bowl, beat the butter on medium-high until pale and creamy. Reduce the speed to medium and add the sugar, ½ cup at a time, mixing well between each addition. Add the vanilla, coconut extract, and ½ cup of toasted coconut. Mix until combined.

8 . Level off the tops of the cakes (see technique tip ), then put 1 cake layer on a plate. Add ⅓ of the frosting and smooth into an even layer covering the cake. Place the remaining cake on top followed by the remaining frosting. Using an offset spatula, smooth the frosting down the sides to frost the entire cake.

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