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Coco Loco Cake

Coco Loco Cake

Be sure to read the Notes for Success section above the recipe!
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Ingredients
  

For the Coconut Cake

  • 1¾ cup Coconut Milk 415ml
  • 2 teaspoon Vinegar 10ml
  • 1 teaspoon Coconut Extract 5ml
  • 1 cup Vegetable Oil 237ml
  • 1½ cups Cake Flour 180g
  • 2¼ cups All Purpose Flour 280g
  • 3 teaspoons Egg Replacer
  • 1¼ cups Granulated Sugar 250g
  • 2 teaspoons Baking Powder
  • 2 teaspoons Baking Soda
  • ¾ teaspoon Salt
  • 2 cups Flaked Coconut

For the Buttercream

For the Lemon Custard

  • 1 cup Plant Milk 237ml
  • ¾ cup Water 177ml
  • ½ cup Lemon Juice 118ml
  • ¾ cup Granulated Sugar 150g
  • 3 Tbs Cornstarch 24g
  • 2 teaspoon Lemon Zest

Instructions
 

  • Preheat the oven to 350℉ & grease & parchment line 3-7" cake pans
  • Make the coconut cake by combining all the wet ingredients together in a measuring cup
  • Sift all the dry ingredients together in a larger bowl *including the sugar & dry blend egg replacer- I do not reconstitute
  • Add the wet ingredients to the dry & whisk smooth then add the flaked coconut
  • Bake for approximately 30 minutes or when you gently press the centers they are springy to the touch
  • Cool in the pans while you prepare the buttercream recipe as per the instructions on that post
  • Divide the buttercream by separating 2 cups for the filling then add the freeze dried raspberry powder to that. The remaining buttercream is for the icing
  • Next prepare the lemon custard by whisking the sugar with the cornstarch in a small bowl, then add it to a medium sauce pot along with the water, lemon juice, zest & plant milk
  • Bring it up to a rolling boil whisking constantly to prevent scorching on the bottom
  • Once it boils fully add the lemon zest & stir for 10 seconds then remove from the heat & reserve
  • Once your cakes are fully cooled & preferably COLD set up the ring mold build method as shown in the video linked here
  • Layering with the cake/raspberry buttercream/slightly cooled lemon custard so you won't melt the buttercream! then repeat until you have a 3 layer cake
  • Refrigerate for at least an hour or until firm & set then ice with the remaining buttercream & cover the entire cake with flaked coconut & optional raspberries for garnish

Video

Notes

Be sure to read the Notes for Success section above the recipe!
Storage Coco Loco Cake must be kept refrigerated & will stay fresh for up to 1 week wrapped loosely to prevent drying. 
Tried this recipe?Let us know how it was!