Juicy vegan coconut cake with only 6 ingredients and a fine frosting. Ideal for all coconut fans who like simple baking recipes that are sure to succeed. Quick and easy to make, coconut nutty, juicy vegan and delicious.
Preheat the oven to 175 degrees (convection) 195 (upper-lower heat) and grease and/or line a king cake pan with baking paper. NOTE: I use a baking pan with the dimensions 23.5 x 13.5 cm.
For the CAKE Place coconut milk and raw cane sugar in a baking bowl and mix with a hand mixer (or in a food processor) until well combined. Add spelt flour, shredded coconut, baking powder and bourbon vanilla and continue to stir until a uniform dough is formed.
400 ml Coconut milk, 120 g Raw cane sugar, 300 g Spelt flour, 30 g Coconut flakes, 3 tbspn Baking powder, ½ tbspn Bourbon vanilla
The dough should be neither too solid nor too liquid. If too firm, use a little more vegetable milk and if too runny, use a little more flour.
Pour batter into prepared king cake pan, smooth out, place in oven and bake for 50 minutes.
Use a wooden stick to check if the cake is baked through. If so, then the wooden stick comes out dry. If dough is still stuck, then bake for another 10 minutes and check again. Remove from the oven and allow to cool completely.
FOR THE ICING Place powdered sugar and shredded coconut in a bowl. Carefully pour in lemon juice, starting with ½ tablespoon and increasing until an even glaze is formed. Decorate coconut cake with it and let it set. Cut into pieces and enjoy!
100 g Powdered sugar, 2 tbspn Coconut shavings, ½ - 2 tbspn Lemon juice
Can be stored in an airtight container in the refrigerator for up to 5 days.