Coconut Vanilla Cake [Vegan]

Contents

This cake makes a perfect gift with that added personal touch. Ditch the conventional flowers and chocolate; bake a cake instead!

Ingredients You Need for Coconut Vanilla Cake [Vegan]

Dry:

Wet:

To decorate:

Mix all the dry ingredients together in a large bowl.
Grab a second bowl and whisk all the wet ingredients together. Pour the mixture into a lightly greased tin that’s also dusted with coconut flour.
Bake in a pre-heated oven, 375 degrees, for about 30-35 minutes or until lightly browned on top and firm to the touch. There may be a few cracks on the top – don’t worry about that! Allow the cake to cool in the tin for 20 minutes.
Turn the cake out carefully onto a flat surface. Allow to cool for a further 30 minutes before decorating.
Spread a layer of raspberry jam over the top of the cake.
Make the coconut cream topping by opening a refrigerated can of coconut milk and scooping out the solid coconut ‘fat’ into a bowl. Add a tablespoon of the coconut liquid that has settled at the bottom of the tin then discard the rest of the liquid. Add 2 tbsp icing sugar and a 1/4 tsp vanilla bean paste to the coconut fat. Combine well to form your coconut ‘cream’. Place the cream in a piping bag and start to decorate the top of the cake. I just created little mounds of cream over the top of the cake.
Garnish with fresh raspberries and toasted coconut chips. Serve and enjoy!