This Vegan Coconut Cake features a delicious toasted coconut filling. Also paleo, refined sugar free, gluten free.
Course Dessert
Cuisine vegan
Keyword coconut, gluten-free, paleo, vegan
Prep Time 1 hourhour
Cook Time 20 minutesminutes
Total Time 1 hourhour20 minutesminutes
Servings 15people
Calories 278kcal
Ingredients
Cake
1/4cupcoconut oilmelted (60 grams, 2.1 oz)
1cupcoconut milk
2/3cupalmond milk
2tablespoonsfresh lemon juice
1/2cupmaple syrup
1teaspoonvanilla extract
1 1/4cupalmond flour150 grams, 5.29 oz
1cupcassava flour140 grams, 4.9 oz
1/4cupunsweetened shredded coconut
2teaspoonsbaking powder
1/4teaspoonbaking soda
1/4teaspoonfine sea salt
Toasted Coconut Custard
1 1/2cupcoconut milk
3/4cupcoconut sugar
1/4teaspoonfine sea salt
1/2cupalmond milk
4tablespoonscornstarch
1cupshredded coconuttoasted*
1teaspoonsvanilla extract
1/2cupshredded coconutfor coating the coconut balls, if making them
Frosting (from realfoodrn.com)
1/2cuppalm shortening
1/4cupmaple syrup
2teaspoonsvanilla extract
2tablespoonsarrowroot powder
3tablespoonscoconut milk powder
1 1/2tablespoonscoconut oilmelted and cooled
1/4teaspoonfine sea salt
To assemble
cherries
2 cupsshredded coconuttoasted
Instructions
Cake
Pre-heat the oven to 350F.
Grease and line with parchment 4 6-inch cake pans, or 2 8-inch ones.
Mix coconut oil, coconut milk, almond milk, lemon juice, maple syrup, and vanilla in a bowl.
Whisk well to combine.
In another bowl, combine all dry ingredients, almond flour, cassava flour, coconut, baking powder, baking soda, and salt.
Pour dry ingredients into wet. Mix until combined.
Divide into cake pans evenly.
Bake for 10-20 minutes, depending on the size of the cake pan you are using.
Cake will have browned, puffed slightly, and when you press it down very lightly with your finger, the cake springs back.
Let cakes cool down before proceeding.
Toasted Coconut Custard
Place milk, salt, and coconut sugar in a small saucepan, over medium heat.
While you bring the coconut milk, salt, and coconut sugar to almost a boil, whisk the almond milk and cornstarch together.
By now, sugar should have dissolved.
Add almond milk and cornstarch mixture to the pan. Cook custard, stirring the whole time, while it gently boils and thickens.
Add shredded coconut, vanilla extract, and mix.
Once custard seems thick, remove to a heat proof bowl. Let it rest on the counter until it comes to room temperature.
To make Coconut Fudge Balls
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.
For that, simply place the leftover vegan coconut custard in the fridge until solid.
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.
Store it in the fridge for up to 4 days.
Frosting
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.
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.
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.
To assemble
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.
Use an offset spatula to spread frosting over cake.
You can toast some coconut flakes and use your palms to stick some to the side of the cake once you frost it.
I decorated the top of my cake with some of the frosting, cherries, and the coconut fudge balls made with the leftover coconut custard.
Storage
Store your cake in the fridge. Let it sit for a few minutes at room temperature before serving.
Cake will store well in your fridge for up to 4 days.
Notes
*You can toast the coconut by simply placing a layer of dried coconut flakes on a non stick frying pan. Place over medium heat, and cook coconut for a few minutes until it's golden brown. Make sure to stir and flip the coconut flakes constantly to brown evenly.