It was my Mum’s birthday last week and so I hosted dinner. And of course no birthday is complete without a birthday cake to mark the occasion. My Mum loves coconut and so inspired by my coconut cream pie I decided to make a double layer coconut cake. Full disclosure for The Boyfriend’s birthday I attempted to adapt a coconut cupcake recipe into a double layer cake. While it was delicious the recipe could not handle the weight of a two layer cake and basically collapsed under its own weight. Not photographable. So I looked elsewhere this time and found this recipe in Chloe’s Vegan Desserts. It stood up tall and proud.
I keep working on my frosting technique but I have still not perfected it. Is there a cake frosting youtube tutorial I should be watching? A class I can take? I really need to learn how to make my cake’s look beautiful and photographable!
Frosting technique aside the cake was delicious. Light and fluffy the way you want your summer desserts to be.
Speaking of summer I cannot believe that it’s practically over! It’s been a fantastic summer, between the trip to Ireland, days spent with friends on the beach, cottage trips and some professional success (I just filmed a national commercial!) I have had quite the memorable summer.
I’m just enjoying my back garden as much as possible in the last fleeting days of summer.
It’s all a little bid wild and unruly and I like it that way. So much lush green, flowers blooming, herbs in pots, weeds growing up in the cracks between the bricks. It is most definitely my happy place. A little piece of green in the concrete city.
I hope that the weather stays mild for as long as humanly possible.
I feel so incredibly lucky and blessed to have this little green space. I appreciate it more and more every day. I love having people over for dinner in the back garden, drinking my morning tea on the patio, reading my book back there in the evenings. I certainly feel spoiled.
Vegan Coconut Cake
3 cups all purpose flour
2 cups sugar
2 tsp baking soda
1 tsp salt
2 cups soy milk
1 cup canola oil
1/4 cup apple cider vinegar
2 tbl pure vanilla extract
1 1/2 cups shredded unsweetened coconut
2 cups shredded unsweetened coconut for topping
Pre-heat oven to 350
Grease two 9 inch round cake pans, sprinkle flour in the bottom of each pan
In a large bowl whisk together your dry ingredients
In a separate bowl whisk together your wet ingredients
Add the wet to the dry and mix until just combined
Gently fold in the shredded coconut
Bake for 30 min or until a toothpick inserted comes out clean
1/4 cup margarine
1/4 cup shortening
2-3 cups powdered sugar
1 tsp vanilla
1-3 tbl soy milk
Place first cake on your tray and frost the top
Place second cake on top
Frost entire cake
Sprinkle shredded coconut over entire cake