My affection for Coconut Cake goes back to my childhood when my mom would make it on my birthday each year. Then one year my birthday fell at a time when my mom was in the hospital and the responsibility of preparing the cake fell upon my sister, Pam. I guess I was a bit too prescriptive about what I wanted and my sister, well, how do I say this? She likes to do things her own way. So, she made the cake as I requested, but she put her own touch on it – she put purple food coloring in the cake and orange food color in the icing. The cake tasted the same as always, but it looked quite different!
Below is the recipe for my very own Marly’s Vegan Coconut Cake (sans food coloring). But before the recipe, a little tidbit about my sister Pam’s name. The one very cool thing about her name is that her initials spelled Pam. I wonder how many people there are like this in the world? I think it must be quite unique. I’ve read that having your initials spell a word can have a positive impact on a person’s life, but having your initials actually spell your name? That has to be much better. Do you know anyone with initials that spell their name?
Marly’s Vegan Coconut Cake
- 2 nine-inch cake rounds of Vegan Coconut Cake
- Vegan Fluffy Vanilla Frosting
- Coconut flakes
Vegan Coconut Cake
- 1 cup (2 sticks) dairy free margarine, at room temperature
- 2 cups sugar
- 2 cups coconut milk (1 can)
- 2 tablespoons apple cider vinegar
- 1 teaspoon pure vanilla extract
- 1 teaspoon coconut flavoring
- 3 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
Vegan Fluffy Vanilla Frosting
- 3 cups powdered sugar
- ⅓ cup dairy free margarine or coconut oil
- ¼ cup soymilk
- Topping: ½ cup flaked, sweetened coconut
Preheat your oven to 350 degrees. Grease and flour two (or three) 9-inch cake pans.
Using an electric mixer, cream together margarine, sugar, coconut milk, vinegar, vanilla, and coconut flavoring. Cream well for 6 to 8 minutes. In a separate bowl, mix together the flour, baking powder and baking soda. Add flour to creamed mixture, beating until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans for 5 to 10 minutes. Invert cakes onto cooling racks.
Cool completely. In the meantime prepare frosting. Fill and spread cake layers with frosting and garnish with coconut flakes. Cook’s Note: As each layer is stacked, you can stick them with toothpicks to prevent cake from shifting (just be sure to warn your guests).