Broke a few rules here. This is neither healthy nor cheap! I came across this recipe through the blog of Native Foods, which featured this award-winning cake recipe by Susan Asato. I only did a single layer, and it turned out to be plenty thick. I’m not much of a cake eater, but I can never, ever resist coconut. I’m very pleased that I ran across this recipe. And speaking of cake, I made this pecan coffee cake, and updated the photo. Enjoy!
- 2-1/3 cups all-purpose flour
- 1 cup Coconut Powder* (coconut flour is the same thing.)
- 1 Tbs baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1/2 cup coconut oil
- 1 cup light coconut milk
- 1 cup soy milk
- 1-1/2 cups sugar
- 3 tsp lime zest
- 1/2 cup freshly squeezed lime juice
- 2 tsp vanilla extract (or vanilla bean)
- 2 tsp coconut extract
*IMPORTANT NOTE: coconut powder/flour is extremely high in fiber. If you’re not used to eating it, you will find yourself in a very gaseous state, if you get my meaning. To avoid this, just use regular flour. The coconut flour is mainly a GF feature, and its not mandatory. You’ve been warned. Even half coconut half regular flour is an improvement. Coconut flour does contribute more coconut flavor, but again, not a big deal if you just use regular wheat flour in its place.
- vegan butter (6 tbsp or 3/4 stick)
- vegan shortening (6 tbsp or 3/4 stick)
- powdered sugar, (about 4-1/2 cups)
- 3 Tbs Light coconut milk
- 3 to 6 Tbs freshly squeezed lime juice
- 1 tsp Vanilla extract
- pinch salt
- 2 tbsp or as desired Unsweetened coconut flakes, lightly toasted (in the picture you can see that I over-toasted them)
- Fresh lime slices, if you wish. Sugared or candied lime slices would be pretty!
1. Preheat oven to 350°F. Lightly grease two 9” round cake pans
2. Whisk together flour, coconut powder, baking powder, baking soda, and salt in a large mixing bowl. Set aside.
3. Place coconut oil in a medium sauce pot over low heat for 1 to 2 minutes and whisk until melted. Remove from heat, then add coconut milk, soy milk, sugar, lime zest, lime juice, vanilla extract and coconut extract and whisk until well incorporated. If bits of coconut oil start to solidify again, place saucepan on back stove over low heat for 1 to 2 minutes and whisk until smooth.
4. Add the wet ingredients to the dry and stir by hand just until incorporated.
5. Divide batter evenly between the two cake pans. Bake at 350°F for about 28 to 34 minutes, or until very lightly browned and a toothpick inserted comes out clean.
6. Let cool 15 minutes in pan, then remove from pan and transfer to a wire rack to cool completely before frosting.
7. For frosting, beat vegan butter and vegan shortening in a stand mixer for about 2 to 3 minutes or until light and fluffy. Gradually beat in powdered sugar, coconut milk, and 3 tbsp of the lime juice. Add additional lime juice until desired consistency, then beat at medium high speed for 10 minutes, scraping down sides as needed. Add vanilla extract and salt and beat another 1 to 2 minutes or until incorporated. Frost cooled cake, then garnish with coconut flakes and lime slices as desired.