Saturday, May 23, 2015

Recipe: Chef Chloe's Coconut Cake

I know, I know. I post a lot of Chef Chloe's recipes. Her cookbooks were the first vegan cookbooks my husband bought for me. Out of every recipe we have tried, all have been delicious so we just keep trying them. This coconut cake recipe is no exception. I wanted to make something special for my daughter on the day of her ballet performance. Seeing as how she has a sweet tooth like her momma, this cake was the perfect thing.
 
The cake is very sweet. It is unlike the coconut cakes I grew up eating in Hawaii (those are very light and refreshing). This cake is a bit more heavy, but it does provide a lot of coconut flavor. If it does not satisfy your sweet tooth I don't know what will!
 
For those who are seeking a gluten-free cake, I've included the ingredient alternatives in the recipe below. I have not tried the gluten-free version, as I do not have an issue with gluten in my diet.
 


Chef Chloe's Coconut Cake
Recipe Source: Chloe's Vegan Desserts by Chloe Coscarelli

Cake
3 c. all-purpose flour (or GF all-purpose flour + 1 1/2 tsp. xanthan gum)
2 c. sugar
2 tsp. baking soda
1 tsp. salt
2 c. non-dairy milk (I used soy)
1 c. canola oil
1/4 c. apple cider vinegar
2 Tbsp. pure vanilla extract
1 1/2 c. shredded coconut

2 c. shredded coconut, for topping

Preheat the oven to 350 degrees. Lightly grease two 9-inch round cake pans and line the bottoms with parchment paper.

In a large bowl, whisk together flour, sugar, baking soda, and salt. In a separate bowl, whisk together non-dairy milk, oil, vinegar, and vanilla. Pour the wet mixture into  the dry mixture and whisk until just combined. Do not overmix. Gently fold in coconut.

Fill each prepared cake pan evenly with the batter. Bake for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out dry with a few crumbs clinging to it. Rotate the cakes halfway through baking time. Let the cakes cook completely before assembly.


Vanilla Frosting
1 c. vegetable shortening
3 c. powdered sugar
1 tsp. pure vanilla extract
3-5 Tbsp. non-dairy milk

Using a stand or hand mixer, beat shortening until smooth. With the mixer running on low, add powdered sugar, vanilla, and 1 Tbsp. non-dairy milk at a time, as needed, until frosting reaches a spreadable consistency. Increase speed to high and beat for 2 more minutes until light and fluffy.


To assemble the cake: once the cakes have completely cooled, run a knife around the inside edge of each pan to loosen, and gently unmold. Peel off the parchment paper and slice the dome off the top of each cake for even assembly, if desired. Place one cake on a serving plate . Spread a generous later of frosting on top of the cake. Place the second cake on top of the first and spread a generous later of frosting on the top. Frost the sides and sprinkle coconut over the entire cake.

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