Monday, November 21, 2011

Coconut Cake

On Saturday I decided to bake a cake. Though I am not a big fan of cake, my kids certainly are. And given my past challenges with cake baking you think I would have already given up on cake but I decided to do it.

I have had this coconut cake created by Terence of Liberal Portions on my list of things to try for some time and Saturday ended up being the day.

I did change the recipe a bit as I did not have enough whole wheat flour on hand nor am I a huge fan of whole wheat flour in baked goods. I know, I know whole wheat is so much healthier, but hey, this is cake we are talking about! After some research on the web it seemed safe enough to substitute all purpose flour so that is what I did.  I also added some coconut extract to the cake and used So Delicious Coconut Milk instead of soy milk.

My kids devoured about half the cake on Saturday and on Sunday I served it to some friends and it was met with rave reviews.

I think she likes it!

Coconut Cake

For the cake:
3/4 cup Earth Balance Vegan Butter, softened
3/4 cup organic sugar
1 cup + 6 tbsp non dairy milk (I used So Delicious Unsweetened Coconut)
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp coconut extract

For the icing:
3/4 cup shortening
3/4 cup Earth Balance Vegan Butter, softened
1 tsp vanilla
2 tbsp non dairy milk
3 cups confectioners sugar
1 cup (or more) unsweetened dried coconut

Preheat the oven to 350 degrees.

Make the cake:
In a bowl, sift the flour, baking soda and baking powder together. Set aside.  With a mixer beat the Earth Balance and sugar together. Add the non dairy milk, coconut extract and 1/2 of the flour mixture. Continue to beat with the mixer and then add the rest of the flour mixture.

Grease two 9x9 pans and pour 1/2 of the batter into each.  Place in the oven to bake for about 30 minutes or until an inserted toothpick comes out clean.

Allow to cool. Remove the cakes from the pans. Ensure they are cooled completely before icing.

Ice the cake:
Beat all of the ingredients for the icing together in a bowl until very smooth.  Ice the top and sides of the first cake and add about half the coconut shreds.  Place the second cake on top and cover the entire cake with the rest of the icing and coconut shreds.


  1. whoa...big time yum!

  2. This cake looks sooo delicious! It reminds me of the Pepperidge Farms boxed cakes my grandmother used to keep on hand in case company stopped by. The coconut cake was my favorite! I have to try this asap!!

  3. This looks DElICIOUS -- but I am gluten-free. Do you know how I would go about substituting the flour with a gluten-free flour blend? Thanks!


  4. Hi Barbara, I wish I could help but I really do not know much about gluten free baking at all. I would say give it a try. I would love to know how it comes out if you do!

  5. If anyone tries a GF version, please do post! I love coconut cake but feel best when I am GF&DF - thanks

  6. Rebecca- I would *guess* you could just use Earth Balance Vegan Butter instead of the shortening. I have never tried it though. If you do, please let us know how it works out!!

  7. Shouldn't a tablespoon of vinegar be in there somewhere? I thought it was the chemical reaction of baking soda and vinegar that made vegan cake rise.

  8. Hi- I think if you want to use the vinegar you will need to use a non dairy milk that is not coconut as I do not think it will curdle. The recipe that served as my inspiration is here:

    and it did not call for vinegar but I am sure you could try that method. The two cakes were rather dense but they were good! If you try the vinegar version please let me know how it comes out!

  9. Just wanted to let anyone know, Earth Balance DOES make shortening sticks now, as well as the buttery spread! :) And I like them a lot for baking. Hope this helps!

  10. Gluten-free Cake Flour

    3 c. very fine rice flour
    1 c. potato starch
    1/2 c. tapioca flour
    1 1/4 tsp. xanthan gum

    Also, I frequently use butter in place of shortening in frosting, and it works perfectly.

  11. Thanks for the gluten free recipe for cake flour! And, yes! Earth Balance does make shortening, that is what I used! Thanks, I should have mentioned that!

  12. best recipe EVER.

  13. LOVE this frosting. LOVE the whole recipe, but I totally this frosting for any cake I make now. Everyone that has tried it has told me it tastes absolutely delicious. LOVE LOVE LOVE

    1. I am so glad you love it!! I love it too!!

  14. I have a birthday coming up and I think Ill give this a try!