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Toasted Coconut Cake with Coconut Buttercream.
Preheat oven to 350 F. Grease three 8-inch round cake pans, and line bottoms with parchment paper. Set pans aside.
In a large bowl, mix the flour, sugar, baking powder, baking soda and salt. Set aside.
In the bowl of a standing mixer with a paddle attachment, mix coconut milk, egg, oil, vanilla and vinegar on medium speed until well combined. Reduce the speed to low and slowly add the dry ingredients. Mix until just incorporated. Gently fold in the shredded coconut.
Evenly distribute the batter into the prepared cake pans and spread evenly. Bake for 18 to 20 minutes or until a wooden pick inserted in the center of a cake comes out clean. Remove pans from oven and set on a wire rack. Cool cakes in pans for about 10 minutes before inverting them out of the pans onto a rack. Let them cool completely before frosting.
To prepare buttercream, beat butter for a few minutes in the bowl of a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn your mixer on low. Beat until the sugar incorporates with the butter. Add vanilla and coconut milk, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy.
To assemble the cake, place one cake layer on your serving plate and spread the top with 1/3 cup frosting. Place another cake layer on top, and gently press down a little bit. Spread the top of the second cake with another 1/3 cup of frosting. Place the last layer of cake on top, smear a thin layer of frosting on the top and sides of the cake. Cover the cake with toasted coconut.
Cover and refrigerate the cake. Leave out at room temperature for at least an hour prior to serving.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!