Everyone needs a coconut layer cake in their life.
That’s just a fact.
But what about a chocolate filled orange scented coconut layer cake?
The combination of moist coconut cake, orange scented buttercream and a light chocolate filling is just out of this world delicious!
It would be totally fine to go classic coconut cake here; by simply forgoing the fudge recipe and making the entire cake coconut buttercream filled similar to my original Raffaello Cake from last year.
As you will see in the video I did add some orange zest, and the juice of the orange into my buttercream recipe and Whoa! Was that an unbelievable idea!
This coconut cake with orange scented buttercream and a thin layer of chocolate throughout is just about the greatest thing ever!
I think you will agree so check out how to make all the recipes to get to this final amazing coconut layer cake!
Coconut Layer Cake
Prep time
Cook time
Total time
As I mentioned in the video I am using The Plant Based Egg egg replacer, click the link for more information
IIt is worth buying it as it has a shelf life of over 1 year and I have been using it for pretty much everything anyway! If you do not want to buy it or cannot get it, you can sub in another proprietary blend egg replacer of your choice results may vary.
Also I am using 3-7" cake pans for my cake but you can use 2-8" cake pans if you prefer. Prepare them with my professional bakery pan grease and a parchment paper liner
Preheat the oven to 350°F
IIt is worth buying it as it has a shelf life of over 1 year and I have been using it for pretty much everything anyway! If you do not want to buy it or cannot get it, you can sub in another proprietary blend egg replacer of your choice results may vary.
Also I am using 3-7" cake pans for my cake but you can use 2-8" cake pans if you prefer. Prepare them with my professional bakery pan grease and a parchment paper liner
Preheat the oven to 350°F
Serves: serves 8-12 people
Ingredients
- For the Coconut Cake
- Granulated Sugar 2 cups (400g)
- Vegan Butter 1 cup (226g)
- Coconut Oil or any vegetable oil ½ cup (118ml)
- Coconut Yogurt or any yogurt alternative ½ cup
- Vanilla Extract 1 teaspoon
- Coconut Extract 1 teaspoon
- Almond Extract ½ teaspoon
- All Purpose Flour 3 cups (375g)
- The Plant Based Egg 2 teaspoons
- Baking Powder 1 teaspoon
- Baking Soda 1 teaspoon
- Salt ½ teaspoon
- Coconut Milk or any milk alternative 1 cup (237ml)
- Unsweetened Shredded Coconut 1 cup *see notes below
- 1 Recipe Buttercream of your choice
- Zest from 1 large orange
- Juice from 1 - 1½ Oranges
- ¼ Recipe Fudge Filling *see note below in the instructions
- OR for a less sweet filling use Chocolate Buttercream
Instructions
- Sift the flour with the egg replacer, salt, baking soda and baking powder.
- Combine the coconut milk with the coconut yogurt and all the extracts
- Cream the vegan butter with the sugar until light and fluffy approximately 3 minutes then add the coconut oil. *It's ok if your oil is melted and liquid I have done it both ways with fine results
- Mix well, then add ⅓ of the sifted dry ingredients while mixing on low speed just until it is combined then add half of the milk mixture.
- Add another ⅓ of the dry ingredients, the remaining milk mixture and then the last of the dry ingredients.
- Add the shredded coconut then mix on medium speed for about 10 seconds to develop the batter
- Portion into the greased and parchment lined pans and bake in a preheated 350°F oven for approximately 25-30minutes 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 the optional fudge filling.
- 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
Notes
As I mentioned in the video I am using unsweetened shredded coconut for this recipe, but if you cannot get that you may want to take out about 2 tablespoons of the sugar from the recipe to compensate for the added sugar in the sweetened flake coconut
This cake can stay at room temperature for up to 2 or3 days, refrigerate for longer up to 1 week wrapped well to prevent drying.
This cake can stay at room temperature for up to 2 or3 days, refrigerate for longer up to 1 week wrapped well to prevent drying.
Some of you may know that for the last 2 years I have been working on developing a vegan egg replacement that my friend Deborah pioneered.
I am thrilled to announce it is finally going to market and Amazon has it for sale NOW as well as at Freely Vegan.com
If you or anyone you know is into Vegan Baking, (but even more than that- VEGAN + GLUTEN FREE baking), THIS is a MUST have product!
Deborah has done amazing things with gluten free/vegan baking and I helped to develop this product to work in vegan baking with wheat!
This is by far my favorite egg replacement to use (of course I am a bit biased LOL)
Spread the word please and consider purchasing to help a small business venture!! THANKS!
Have you tried the neat egg before? When I bought it from Target it made one of your recipes taste like pure garbanzo beans. It honestly made the cake inedible. I’ll try the other options instead. I hope to make this cake this weekend. Wish me luck!
Really? yes I have tried (I can’t remember in what though LOL) but I did not find it offensive. I did not opt for flax here, because this is already a high fat cake, with the vegan butter, oil, coconut milk, that I find flax “egg” to be heavy in a higher fat cake, flax is just more fat.
What other egg replacer can I use? I’ve gone to the Facebook page and there is no information on how or where to purchase the freely vegan egg. I even left a message last week and got no response.
Hi Cassia, I’m sorry to hear this, Deborah has been great about getting back to people who join the page. Since it is not available in nationwide stores yet (there is some legal processes that have to still happen like getting barcodes etc…) Deborah has been shipping it direct to people who contact her. I will let her know to check again and also give her your email. But meanwhile you can use another egg replacer as I mentioned in the blog post here (I named specifically Bob’s Red Mill or The Neat Egg as good alternatives and even flax “egg” will be acceptable but not my first choice)
I have been using your recipes but we are not vegan would you be offended if I asked for none vegan alternatives to beprinted?
Butter is easy but 2 spoons of plant based egg replacer equals how many eggs?
Shame if we can never again use your recipes.
Hi Elizabeth thanks for using my recipes. While I will not be adding in the non vegan recipes to the blog, it is pretty simple for those who are not willing to try the vegan recipes and wish to convert them back again, Vegan Cream Cheese= cow cream cheese, vegan butter= cow butter, milk alternative = milk.. the egg replacer listed here is for 2 eggs
I do explain that question here in my Q & A if you are interested skip to 26minutes in the video
I do love it when non vegans stay for my recipes though, after all we are sharing ideas as well as recipes and perhaps you would want ot give a vegan recipe a go sometime, OR you just never know if someone you bake for in the future may have an egg or dairy allergy. So it’s good to keep an open mind.
Hello ! In this rep above Instruction 11 by mistake empty or its over ?
sorry about that! It just goes to step 10. THANKS!
this cake looks very tasty
Oh sorry I read in the comment box below how many eggs are needed if non vegan recipe. Thanks anyway for sharing great recipes always. Have a good day!
The coconut is very large flakes. May I ask where you purchased it? The cake looks Devine!!
Thanks! I was able to find them at my local ShopRite, in the “natural foods” section
Hi Gretchen,
Thank you for the recipe. I have one question: I used Bob’s Mill Egg Replacer and I added two teaspoons of it to the recipe. Did I use it right according to your directions or should I have created two eggs as listed in the directions on the back of the package by adding water? My cake sunk and I am not sure if it is because I opened the oven door early or did not use the egg replacer in the way you meant it. The cake was tasty and so was the orange buttercream. I have a lot of frosting left over and I want to do the recipe again without the sunken effect of course.
hi there, I have not used the bob’s red mill brand, but I suspect it would work ok. I doubt it was opening the open door as this is not a chiffon or foamed egg cake that would warrant that type of fragility. It is possible you overfilled the pans, as that is the leading cause of sinkage (the cakes rise nicely but if the better is too full they have no place else to go at the max point of rising so they go down)
Be sure to always fill pans slightly more than half full, not more to give them room.
**The liquid is adjusted in the recipe for the plant based egg – which is the same amount that would be required for bob’s brand (I believe)