Vegan Coconut Cake

Vegan coconut cake - this eggless coconut cake with lemon glaze is really moist
and very coconutty. Easy to make and perfect for snacking on!

Servings: 10 people

Author: Domestic Gothess

Prep Time
10 minutes

Cook Time
55 minutes

Resting time
30 minutes

Total Time
1 hour, 5 minutes

Dessert Snack

Baking Vegan

coconut cake

Instructions

1 Preheat the oven to 180C/350F/gas mark 4. Grease a deep 20 cm / 8 inch round
cake tin and line with baking parchment.
2 Place the coconut milk and desiccated coconut in a small pan and bring up to the
boil. Remove from the heat and set aside to cool to room temperature.
3 Whisk the vanilla and coconut extracts, melted coconut oil, vinegar, glycerine
(if using) and caster sugar into the coconut mixture until well combined.
4 In a separate bowl, sift together the flour, bicarbonate of soda, baking powder
and salt.
5 Pour the wet ingredients into the dry and whisk gently until combined.
6 Pour the batter into the prepared tin , spread level and bake for about 40-50
minutes until golden and a skewer inserted into the centre comes out clean or
with a few moist crumbs. Be careful not to overbake as the cake can become dry.
7 Leave the cake to cool in the tin then carefully turn it out. The cake may dip a
little in the middle as it cools - this is normal in moist, dense cakes like
this one.
8 To make the glaze, place the sifted icing sugar in a bowl and gradually stir in
the lemon juice until it forms a runny glaze. Drizzle the glaze over the cake
then serve.
9 Store any leftovers in an airtight container for up to five days.