The combination of moist coconut cake, orange scented buttercream and a light chocolate filling is just out of this world delicious!

Coconut Layer Cake [Vegan]

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Cooking Time

30

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Ingredients

  • 2 cups Granulated Sugar
  • 1 cup Vegan Butter
  • 1/2 cup Coconut Oil or any vegetable oil
  • 1/2 cup Coconut Yogurt or any yogurt alternative
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Coconut Extract
  • 1/2 teaspoon Almond Extract
  • 3 cups All Purpose Flour
  • 2 teaspoons Egg replacer
  • 1 teaspoon Baking Powder
  • 1 teaspoons Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup Coconut Milk or any milk alternative
  • 1 cup Unsweetened Shredded Coconut 1 cup
  • 1 Recipe dairy-free Buttercream of your choice
  • Zest from 1 large orange
  • Juice from 1 - 1½ Oranges
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Preparation

  1. Sift the flour with the egg replacer, salt, baking soda and baking powder.
  2. Combine the coconut milk with the coconut yogurt and all the extracts
  3. Cream the vegan butter with the sugar until light and fluffy approximately 3 minutes then add the coconut oil. *It's ok if your oil is melted and liquid I have done it both ways with fine results
  4. Mix well, then add ⅓ of the sifted dry ingredients while mixing on low speed just until it is combined then add half of the milk mixture.
  5. Add another ⅓ of the dry ingredients, the remaining milk mixture and then the last of the dry ingredients.
  6. Add the shredded coconut then mix on medium speed for about 10 seconds to develop the batter
  7. Portion into the greased and parchment lined pans and bake in a preheated 350°F oven for approximately 25-30 minutes or until they are springy to the touch when you gently press the centers or a toothpick inserted comes out with moist crumbs.
  8. Cool in the pan until you can touch the pan easily without burning yourself and then tun out onto a cooling rack to cool completely.
  9. Meanwhile prepare the buttercream as per the instructions or the optional fudge filling.
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