If you love simple old-fashioned, bakery-style cakes, you will swoon for this fluffy and moist classic coconut layer cake. When I bake a spread of desserts for a crowd, this cake is always the first to go! Click here for more vegan recipes from Chloe Coscarelli’s Vegan Desserts cookbook
Classic Vegan Coconut Layer Cake
For the cake:
- 3 cup all-purpose flour*
- 2 cup sugar
- 2 tsp baking soda
- 1 tsp salt
- 2 cup soy, almond, or rice milk
- 1 cup canola oil
- ¼ cup white or apple-cider vinegar
- 2 Tbsp pure vanilla extract
- 3½ cup shredded coconut, divided
For the frosting::
- 1 cup non-hydrogenated vegetable shortening
- 3 cup powdered sugar
- 1 tsp pure vanilla extract
- 3–5 Tbsp soy, almond, or rice milk
To make the cake::
Preheat the oven to 350 degrees. Lightly grease two 9-inch round cake pans and line the bottoms with parchment paper.
In a large bowl, whisk together _our, sugar, baking soda, and salt. In a separate bowl, whisk together nondairy milk, oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not overmix. Gently fold in 1½ cups coconut.
Fill each prepared cake pan evenly with batter. Bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out dry with a few crumbs clinging to it. Rotate the cakes halfway through baking time. Let the cakes cool completely before assembly.
To make the frosting::
Using a stand or hand mixer, beat shortening until smooth. With the mixer running on low, add powdered sugar, vanilla, and 1 tablespoon nondairy milk at a time, as needed, until frosting reaches a spreadable consistency. Increase the speed to high and beat for 2 more minutes, until light and fluffy.
To assemble the cupcakes::
Once the cakes have completely cooled, run a knife around the inside edge of each cake pan to loosen, and gently unmold. Peel off the parchment paper and slice the dome off the top of each cake for even assembly, if desired.
Place one cake on a serving plate or cardboard cake circle, and slide strips of parchment paper under the edges of the bottom of the cake to prevent frosting from getting on the plate.
Spread a generous layer of frosting on top of the cake. Place the second cake on top of the first and spread a generous layer of frosting on top. Frost the sides and sprinkle remaining 2 cups coconut over the entire cake. Remove the parchment paper before serving.
For a gluten-free alternative, substitute gluten-free all-purpose flour plus 1½ teaspoon xanthan gum. Baking time may vary, so keep a close eye on cake for doneness.Cake layers can be made in advance and frozen, unfrosted, for up to 1 month. Thaw and frost before serving.
Makes 1 9-inch round 2-layer cake.
About the Author
Copyright © 2013 by Chloe Coscarelli from CHLOE’S VEGAN DESSERTS published by Atria Books, a Division of Simon & Schuster, Inc.