toasted coconut cake

Toasted Coconut Cake

“I love the deep, nutty flavor of toasted coconut, especially in this moist layer cake, which gets an added depth of flavor from maple syrup. A rich vegan cream cheese frosting and a garnish of additional toasted coconut elevates this fernsmilecutcakecake to the realm of something spectacular.”

– Fernanda

(Makes two 9-inch cakes)

Coconut Cake Layers:

2 1/2 cups (320 g/11/28 oz) unbleached all-purpose flour

½ cup (45 g/1.6 oz) unsweetened desiccated coconut, toasted

2 ¼ tsp (11 g/0.4 oz) baking powder

1 tsp (5 g/0.17 oz) baking soda

¾ tsp (2.25 g/0.08 oz) kosher salt

¾ cup (177 g/6.2 oz) tofu water

¾ cup plus 2 Tbsp (140 g/5 oz) coconut oil

¾ cup plus 2 Tbsp (210 g/7.4 oz) soy milk

1 1/4 cups (375 g/13.2 oz) maple syrup

1 Tbsp (15 g/0.5 oz) vanilla extract

1 Tbsp (15 g/0.5 oz) coconut extract

1 1/8 tsp (5.6 g/0.2 oz) apple cider vinegar


You can use your favorite vegan cream cheese icing.


½ cup (45 g/1.6 oz) unsweetened desiccated coconut, toasted

Make the cake layers:

Preheat the oven to 325°F. Coat two 9-inch round cake pans with non-stick cooking spray and set aside.

In a large mixing bowl, gently whisk together the flour, toasted coconut, baking powder, baking soda and salt until combined. Form a well in the center of the dry ingredients. Add the tofu water, coconut oil, soy milk, maple syrup, vanilla and coconut extracts and apple cider vinegar to the center.  Gradually whisk together the liquid and dry ingredients until blended. Evenly divide the batter between the prepared cake pans and bake for 18 to 22 minutes, or until the tops of the cakes are golden and a toothpick inserted into the center of the cakes comes out clean. Cool the layers in the pans on a wire rack for 15 minutes, then invert them onto the racks and cool completely.

Frost and garnish the cake:

Place one of the cake layers on a cardboard cake round or serving plate. Frost the top of the cake with a layer of the frosting, bringing it right to the edge of the cake. Top with the other cake layer, and frost the top and sides of the cake with the remaining frosting. Pat the toasted coconut around the sides of the cake. Serve the cake at room temperature. Store, loosely covered, in the refrigerator for up to a week.


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