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
- Preheat oven to 350 degrees. Grease and flour two 9 inch round cake pans or line them with parchment paper.
- In a large bowl, whisk the flour, sugar, baking powder and baking soda.
- In another bowl, mix the Uproot milk, yogurt, butter, vanilla extract, coconut extract, sea salt, and mayo until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Fold in the unsweetened coconut shreds.
- 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.
- Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completed.
- 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.
- Simmer, stirring at least every other minute to prevent sticking, until the mixture reduces to a jam-like consistency.
- Let it cool, then fold in the whipped cream. keep it in the fridge until you’re ready to assemble the cake.
- 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.
- Add the second layer and repeat the process until all four layers are stacked.
- Cover the entire cake with vegan whipped cream. Pipe additional whipped cream as desired.
- Sprinkle toasted coconut flakes and crushed macadamia nuts on top. Garnish with strawberries. Slice and serve the cake.