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Coconut Cake

Snow-white cake layers frosted with coconut-infused buttercream icing and decorated with fragrant toasted coconut, this cake is a real show-stopper and is especially pretty when decorated for spring and summer parties.

Yield:

1 (9×13-inch) cake, 2 (9×2-inch)

round cakes, or 24 to 30 cup-

cakes

Prep time:

40 to 50

minutes

Bake time:

20 to 45 minutes

Serving size:

1 slice cake, or 1 cupcake

2¼ cups cake flour

1 TB. aluminum-free baking

powder

1 TB. cornstarch

½ tsp. salt

½ cup nonhydrogenated vegan

margarine, softened

1½ cups unbleached cane sugar

Egg substitute for 2 large eggs

(Ener-G Egg Replacer or Bob’s

Red Mill works best)

2 tsp. pure coconut extract

¾ cup nondairy vanilla rice milk

1 cup shredded unsweetened

coconut, toasted (optional)

1. Preheat the oven to 350°F. Grease and flour 1 (9×13-inch) baking pan or 2 (9×2-inch) round cake pans with nonhydrogenated shortening, tapping out excess flour. Or line 24 to 30 muffin cups with paper cupcake liners.

2. Into a medium bowl, sift together cake flour, aluminum-free baking powder, cornstarch, and salt, or blend with a wire whisk.

3. In a large bowl, and using an electric mixer fitted with a paddle attachment on medium speed, beat vegan margarine and unbleached cane sugar for 1 or 2 minutes or until creamy. Scrape down the sides of the bowl using a rubber spatula. Add egg substitute a little at a time, and beat for 1 or 2 minutes or until light and fluffy, scraping the bowl as needed using a rubber spatula. Add coconut extract, and beat again.

4. Reduce speed to low, and add ½ of dry ingredients to batter, alternating with ½ of vanilla rice milk, until well blended. Add remaining dry ingredients and rice milk, and mix for 1 minute or only until cake batter is nice and smooth with no lumps. Be careful not to overmix. Scrape down the sides of the bowl.

5. Pour batter into the prepared pans, or divide evenly among the cupcake tins, filling each cup about ¾ full. Bake 9×13-inch cake for 35 to 45 minutes or until a toothpick inserted into the center comes out clean. Bake round cake layers for 25 to 35 minutes. Bake cupcakes for 20 to 30 minutes or until tops spring back when lightly touched. Do not overbake.

6. Cool 9×13-inch cake and cupcakes completely on wire racks before frosting or freezing. Cool round layers and cupcakes 10 minutes before loosening from the pans. Gently remove round layers and cupcakes from the pans, and cool completely on wire racks. Cool 9×13-inch cake in its pan.

7. Fill and frost cake with your choice of frosting (try Coconut Frosting, recipe in Chapter 21; or Vanilla Bean Buttercream Frosting, variation in Chapter 21). Pat toasted coconut all around the sides, pressing lightly to adhere. Save a small amount to garnish top of cake. Or double-wrap in plastic and freeze.

DOUGH-NOT

To toast coconut, place on a baking sheet, and bake in a 350°F oven for 8 to 12 minutes, stirring every 3 or 4 minutes, or until golden brown and fragrant. Keep an eye on the coconut because it can burn very quickly. Let the coconut cool before adding to the cake.

Mocha Cake

With this cake, you can have your chocolate cake and a cup of coffee in one. The best of both worlds come together in a delicious mocha chocolate cake with a mellow coffee flavor.

Yield:

1 (9×13-inch) cake, 2 (9×2-inch)

round cakes, or 24 to 30 cup-

cakes

Prep time:

40 to 50

minutes

Bake time:

20 to 55 minutes

Serving size:

1 slice cake, or 1 cupcake

2½ cups unbleached all-purpose

flour

½ cup cornstarch

6 TB. Dutch cocoa powder

2 tsp. baking soda

1 tsp. salt

2 cups light brown sugar, firmly

packed

⅔ cup canola or vegetable oil

2 tsp. dry instant coffee

2 TB. white or apple cider vinegar

1 tsp. pure vanilla extract

2 cups water, at room temperature

Chocolate shavings

1. Preheat the oven to 350°F. Grease and flour 1 (9×13-inch) baking pan or 2 (9×2-inch) round cake pans