This is one of those cakes that will make a come back whenever you feel the need for cakey comfort or you just want to look really impressive. Ice it up for a winning birthday cake or use the recipe to make two everyday happiness kind of cakes. Eat one now and share the other or freeze for later if it lasts that long.
For added goodness, earth friendliness, animal kindness and an all round feeling of peace, love and mung beans it is also VEGAN.
Yet again, my lovely daughters and I made the trip to my favourite cafe, Ruby Fruit in Leura, where the only thing sweeter than the cakes is the chirpy welcoming owners and staff – no I am not being paid for this endorsement, I just think it’s really great. We had yummy vegan lunch topped off with shared plates of blueberry and lemon cheesecake and Georgie’s chosen coconut cake.
Inspiration hit me when we got home and the cakes are now in the oven. I hope you love this one too.
COCONUT AND LIME CAKE
For the cake:
3 cups plain flour
2 cups caster sugar
2 tsp baking powder
1 tsp salt
2 cups soy, almond, or rice milk
1 cup coconut oil
Zest and juice of 3 limes
¼ cup apple-cider vinegar
2 Tbsp pure vanilla extract
1 teaspoon coconut extract/essence
1½ cups shredded coconut
For the icing :
2 tablespoons margarine
2 tablespoons coconut oil
2 cups icing sugar
Enough soy milk for desired consistency
Cake – mix all dry ingredients except coconut together. In a separate bowl whisk together all wet ingredients. Fold wet into dry and mix till just combined. Stir in coconut and spoon into 2 prepared 24cm round baking tins.
Bake for 30 – 40 mins at 180 degrees.
Icing – Beat coconut oil and margarine together. Mix in sugar and coconut extract. Beat with a hand mixer adding soy milk to achieve desired consistency.
When cool use 1/3 of icing to sandwich cakes together and spread remaining icing over top and sides. For extra yumminess/impressiveness toast another 1 1/2 cups of shredded coconut and press over cake.