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chocolate orange coconut cake

Chocolate Orange Coconut Cake

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Prep Time 2 hours
Cook Time 35 minutes
Total Time 2 hours 35 minutes

Ingredients
  

For the Coconut Cake

Instructions
 

  • 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

Notes

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
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