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Classic Coconut Layer Cake

Classic Coconut Layer Cake

Be sure to read the Notes for Success section in the text of the article above this recipe!
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 10

Ingredients
  

  • 8 Tbs Vegan Butter 113g
  • 8 Tbs Coconut Oil 113g
  • 1½ cup Granulated Sugar 300g
  • 1 cup Plant Milk 237ml
  • 2 teaspoons Coconut Extract 10ml
  • 5 Tbs All Purpose Flour 40g
  • 3 cups Cake Flour 360g
  • 3½ teaspoons Baking Powder
  • ¾ teaspoon Salt
  • 1 Tbs Cornstarch 8g
  • ¾ cup Aquafaba 177ml
  • 1½ cups Shredded Flakes Coconut

for the icing

for the garnish

  • 2 cups shredded coconut

Instructions
 

  • Preheat your oven to 350°F & grease & parchment line 3-7" cake pans
  • Combine the vegan butter & coconut oil with the granulated sugar & mix on high speed with the paddle attachment for 2 minutes until light & fluffy
  • Be sure to scrape the bottom & sides of the bowl from time to time.
  • Combine the extract with the plant milk set it aside.
  • Combine the aquafaba with the cornstarch & whisk together ligghtly so there are no lumps, it will get slightly frothy too, this is good.
  • Once the butter mixture is creamed, add the aquafaba/cornstarch to it then whip on high speed to emulsify & the mixture will get very silky & smooth
  • Meanwhile sift the flour with the salt & baking powder then add 1/3 of that to the creamed mixture, blend just until combined then add half of the plant milk
  • Blend just until combined then add another 1/3 of the dry ingredients then the remaining liquid & last the remaining dry ingredients.
  • Be sure to scrape the sides & bottom of the bowl & whip it on high speed for 5 seconds to blend well
  • Add the coconut & mix to combine.
  • Divide the batter evenly between your pans & bake immediately in the preheated oven that has been set to 350°F
  • After the first 10 minutes lower the temperature to 300° & bake for another 20-25 minutes or when a toothpick inserted in the center comes out clean
  • The total bake time should be about 25-35 minutes
  • Cool in the pans then turn them out onto a cooling rack to cool completely
  • Meanwhile prepare the buttercream icing of your choice & add the coconut extract at the last stage of mixing
  • Assemble the cake with the coconut buttercream filling & icing then add flaked coconut all over the cake for garnish or decorate as you wish

Notes

Be sure to read all the notes for success section above the recipe 
Storage Coconut Cake is best served at room temperature and can be stored at room temperature in a cool area for up to 3 days. For longer storage keep refrigerated for up to 1 week wrapped to prevent drying Bring to room temperature before serving by leaving the cake out on the counter for at least 1 hour before serving.
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