Chocolate orange coconut cake for the win!
Although some people prefer pure unadulterated classic coconut cake
For me chocolate and orange are a perfect match up, and when you add coconut to the mix it’s a party!
Super moist layers of coconut cake with chocolate fudge filling and orange scented buttercream.
This thin layer of fudge is just the right amount of bittersweet chocolate against that moist luscious coconut layer cake.
But to make your life easier you can substitute in the easier to make and actually healthier ganache recipe instead!
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Notes for Success:
3 layers of 7″ Cake pans are my choice for most of my cakes although you can always just divide the batter between 2-8″ pans instead
While I am using a store brand egg replacer here, the egg replacer is quite interchangeable so if you prefer to use aquafaba or even flax egg you can sub it in here with no trouble.
Just replace some of the liquid in the recipe with the aquafaba or for flax egg reconstitute 2 Tablespoons of flax meal with 6 tablespoons of the plant milk
I will let you in on a secret too, I forgot to add the egg replacer this last time and it still came out great
Originally I used yogurt in the cake recipe as you see listed below and in the video
However since I don’t always have yogurt on hand, I have recently replaced it with more plant milk with great results
RECIPE UPDATE: I have recently created a new coconut cake recipe that has much less ingredients and is easier to mix!
For the Coconut Cake
- Granulated Sugar 1 ¾ cups (350g)
- Vegan Butter 14 Tablespoons (196g)
- Coconut Oil or any vegetable oil ½ cup (118ml)
- Unsweetened Coconut Yogurt ½ cup *see notes
- Vanilla Extract 1 teaspoon
- Coconut extract 1 teaspoon
- All Purpose Flour 2¾ cups (340g)
- Egg Replacer 2 teaspoons *see notes
- Baking Powder 1 teaspoon
- Baking Soda 1½ teaspoons
- Salt ½ teaspoon
- Light Coconut Milk or any plant milk 1 cup (237ml)
- Shredded Coconut 1 cup
- Buttercream of your choice
- Zest from 1 large orange approx 1 Tbs
- Juice from 1 - 1½ Oranges approx 4Tbs
- ¼ Recipe Fudge Filling
- OR for a less sweet filling use Ganache
- Whole Coconut flakes for garnish *optional 4oz
- Preheat your oven to 325°F
- Grease and parchment line 3-7" cake pans *see notes
- Sift the flour with the egg replacer, salt, baking soda and baking powder.
- Combine the plant milk with the coconut yogurt and the extracts
- Cream the vegan butter and coconut oil with the sugar until light and fluffy approximately 3-5 minutes until it is light and fluffy *It's ok if your coconut oil is melted and liquid I have done it both ways with fine results
- Add 1/3 of the sifted dry ingredients while mixing on low speed just until it is combined then add half of the milk mixture.
- Add another 1/3 of the dry ingredients, the remaining milk mixture and then the last of the dry ingredients mixing just to combine between additions.
- Mix on medium speed for about 10 seconds to develop the batter then add the shredded coconut and mix to distribute evenly
- Portion into the greased and parchment lined pans and bake in a preheated 325°F oven for approximately 30 -35 minutes or until they are springy to the touch when you gently press the centers or a toothpick inserted comes out with moist crumbs.
- Cool in the pan until you can touch the pan easily without burning yourself and then tun out onto a cooling rack to cool completely.
- Meanwhile prepare the buttercream as per the instructions on that post and add the orange juice and zest at the last stage of mixing.
- Prepare the optional fudge or ganache filling as well.
- You will only need about ¼ recipe of the fudge filling for this cake, but I always prepare an entire batch because you can never have too much fudge icing! It does refrigerate for up to 1 month and freezes for several months. Be careful with your math is you do decide to divide the recipe into ¼
- Ice the cake as shown in the video tutorial
This cake can stay at room temperature for up to 2 days or refrigerate for longer up to 1 week wrapped well to prevent drying.
Cake layers can be frozen wrapped airtight for up to 1 month