This cake is impressively delicious. You will go nuts over the different layers of cake! This cake is covered with a toasted coconut custard filling and the most creamy vanilla frosting. This Vegan Coconut Cake would make a very nice paleo or vegan birthday cake, or even just a nice layer cake to bring to a end of the year holiday party!

Coconut Cake [Vegan, Paleo]

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Cooking Time

20

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Ingredients

For the cake:

  • 1/4 cup coconut oil melted (60 grams, 2.1 oz)
  • 1 cup coconut milk
  • 2/3 cup almond milk
  • 2 tablespoons fresh lemon juice
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 1/4 cup almond flour
  • 1 cup cassava flour
  • 1/4 cup unsweetened shredded coconut
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt

For the Toasted Coconut Custard:

  • 1 1/2 cup coconut milk
  • 3/4 cup coconut sugar
  • 1/4 teaspoon fine sea salt
  • 1/2 cup almond milk
  • 4 tablespoons cornstarch
  • 1 cup shredded coconut toasted
  • 1 teaspoons vanilla extract
  • 1/2 cup shredded coconut for coating the coconut balls, if making them cherries
  • 2 cups shredded coconut toasted

For the Frosting:

  • 1/2 cup palm shortening
  • 1/4 cup maple syrup
  • 2 teaspoons vanilla extract
  • 2 tablespoons arrowroot powder
  • 3 tablespoons coconut milk powder
  • 1 1/2 tablespoons coconut oil melted and cooled
  • 1/4 teaspoon fine sea salt
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Preparation

For the Cake

  1. Pre-heat the oven to 350°F.
  2. Grease and line with parchment 4 6-inch cake pans, or 2 8-inch ones.
  3. Mix coconut oil, coconut milk, almond milk, lemon juice, maple syrup, and vanilla in a bowl.
  4. Whisk well to combine.
  5. In another bowl, combine all dry ingredients, almond flour, cassava flour, coconut, baking powder, baking soda, and salt.
  6. Pour dry ingredients into wet. Mix until combined.
  7. Divide into cake pans evenly.
  8. Bake for 10-20 minutes, depending on the size of the cake pan you are using.
  9. Cake will have browned, puffed slightly, and when you press it down very lightly with your finger, the cake springs back.
  10. Let cakes cool down before proceeding.

For the Toasted Coconut Custard

  1. Place milk, salt, and coconut sugar in a small saucepan, over medium heat.
  2. While you bring the coconut milk, salt, and coconut sugar to almost a boil, whisk the almond milk and cornstarch together.
  3. By now, sugar should have dissolved.
  4. Add almond milk and cornstarch mixture to the pan. Cook custard, stirring the whole time, while it gently boils and thickens.
  5. Add shredded coconut, vanilla extract, and mix.
  6. Once custard seems thick, remove to a heat proof bowl. Let it rest on the counter until it comes to room temperature.

For the Coconut Fudge Balls

  1. You will use about half of the Coconut Custard to fill the cake. With whatever remains, you can make these Coconut Fudge Balls to decorate the top of the cake.
  2. For that, simply place the leftover vegan coconut custard in the fridge until solid.
  3. Remove and scoop small amounts of the custard, and roll it between your hands to form a smooth ball. Then place the 1/2 cup of shredded coconut in a bowl, and coat the balls, so they won’t stick.
  4. Store it in the fridge for up to 4 days.

For the frosting:

  1. Place all ingredients in a small food processor and process until smooth. You can use a mixer too, just make sure to beat the shortening very well before adding the other ingredients, and then add the rest of the ingredients later, because otherwise, your shortening might become lumpy.
  2. You will have to watch the consistency of the frosting, according to what you want to do with it. This frosting will pipe nicely, but you’ll have to leave it in the fridge for a little while. Just enough to firm up.
  3. If it gets too hard, just leave it on top of the counter a few minutes. It will become softer in just a few minutes.

For assembling

  1. Spread a layer of the cooled down coconut custard over your first cake layer. Make sure that the coconut custard is cooled down but not straight from the fridge. Just being room temperature will work. If you place it in the fridge it might be hard to spread it over the cake. Place a cake layer on top and repeat this until done.
  2. Use an offset spatula to spread frosting over cake.
  3. You can toast some coconut flakes and use your palms to stick some to the side of the cake once you frost it.
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