Coconut Cake

Vegan Coconut Cake

• 3/4 cup coconut milk
• 1 tbsp apple cider vinegar
• 4 cups oat flour
• 3/4 cup cassava flour
• 1/4 cup unsweetened shredded coconut
• 2 tsp baking powder
• 1 tsp baking soda
• 1 cup monk fruit sweetener
• 1/2 cup coconut oil
• 3/4 cup unsweetened applesauce
• 1 tbsp vanilla extract
• 1 tsp almond extract

Preheat the oven to 350 degrees Fahrenheit. Grease three 6″ cake pans with cooking oil, and line them with parchment paper. Set aside. First, combine the coconut milk with the apple cider vinegar, and set aside to sit for 5 minutes. In a medium bowl, whisk together the oat flour, cassava flour, shredded coconut, baking powder, and baking soda. Set aside. In a stand mixer with paddle attachment, cream together the coconut oil and monk fruit until fluffy, about 2-3 minutes. Then add in the applesauce and vanilla extract. Mix again on medium speed until combined, scraping down the sides as needed. Add in about half of the dry mixture, along with half of the vegan buttermilk, and mix on medium speed until just combined. Add in the remaining dry mixture and vegan buttermilk, and mix on medium speed until well combined. Divide the batter between the three cake pans evenly, and bake for 35 minutes in 6″ cake pans, or until the toothpick comes out clean. Remove from the oven and allow the cakes to cool in their pans for 10 minutes, then transfer them to a cooling rack to cool completely. Once cooled completely, then prepare your buttercream.

Toasted Coconut Custard

• 1 (15 oz) can of coconut milk
• 2/3 cup monkfruit sweetener
• 2 tbsp cassava flour
• 1 tsp vanilla extract
• 1 cup shredded coconut, toasted

In a small saucepan, heat up the coconut milk, monk fruit, and vanilla and whisk well. Bring to a simmer and remove 1/4 cup of the mixture into a heat proof bowl or cup. Add the cassava flour into the cup and whisk together vigorously. Then add the mixture back into the saucepan and bring to a boil. Boil for about 5 minutes and remove from the heat, then stir in the toasted coconut. Pour into a bowl, cover with plastic wrap, and transfer to the fridge to completely cool.

Coconut Buttercream

• 1/2 cup coconut oil, solid
• 3 cups powdered sweetener (I used Lankanto)
• 2 to 3 tbsp coconut milk
• 1 tbsp vanilla extract

Add coconut oil to a stand mixer and cream for  a few minutes until fluffy. Add in 1 cup of powdered sugar at a time, continuing the beat the mixture until it’s a thick buttercream. Add in vanilla and one tablespoon of coconut milk at a time and as needed, until desired texture is reached.

ASSEMBLE:

Place one cake layer onto a cake stand and pipe a ring of coconut frosting around the edges. Fill the center with the coconut custard and top with the second cake layer. Repeat until all three layers are stacked. Frost the cake with the remaining frosting, top with roses and thyme if desired, and serve!