Coconut cake with coconut whipped cream frosting

This recipe was developed by the chefs at UT Austin during one of our product trainings.

Yields: 1 cake

Ingredients

Cake
3 1/4 cups cake flour
1 3/4 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup coconut cream
3/4 cup Uproot oat milk
1/2 cup JUST mayo
3/4 cup unsweetened vegan yogurt
1/2 cup vegan butter, softened
2 teaspoons vanilla extract
1 teaspoon coconut extract
1/4 teaspoon sea salt
1 cup unsweetened coconut shreds

Filling
1 can coconut cream
1 cup Uproot oat milk
1/2 cup granulated sugar
2 tablespoons vegan butter or margarine
1/2 cup shredded coconut
1 teaspoons vanilla extract
1 cup vegan whipped cream

Topping
4 cups vegan whipped cream
1/2 cup toasted coconut flakes
1/2 cup toasted crushed macadamia nuts
2 strawberries for garnish

Preparation

1. Preheat oven to 350 degrees. Grease and flour two 9 inch round cake pans or line them with parchment paper.
2. In a large bowl, whisk the flour, sugar, baking powder and baking soda.
3. In another bowl, mix the Uproot milk, yogurt, butter, vanilla extract, coconut extract, sea salt, and mayo until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Fold in the unsweetened coconut shreds.
6. Divide the batter evenly between the prepared cake pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completed.
8. Prepare the filling – add coconut cream, oat milk, sugar, butter, vanilla and shredded coconut to saucepan. Heat it on the stove on medium-low until it comes to a boil.
9. Simmer, stirring at least every other minute to prevent sticking, until the mixture reduces to a jam-like consistency.
10. Let it cool, then fold in the whipped cream. keep it in the fridge until you’re ready to assemble the cake.
11. Assemble the cake – Cut each cake in half to create four layers. Place on layer on a serving plate. Spread 1/3 of the filling over the top.
12. Add the second layer and repeat the process until all four layers are stacked.
13. Cover the entire cake with vegan whipped cream. Pipe additional whipped cream as desired.
14. Sprinkle toasted coconut flakes and crushed macadamia nuts on top. Garnish with strawberries. Slice and serve the cake.