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Apr 4, 2011 08:30 AM

Double Coconut Cake:

So I am now working on baking another cake for a close friend of mine, as he is moving this summer and I wanted to give him his birthday cake a bit early. I'm also making these cakes in order to gain a little cake baking experience. My main goal is to learn how to bake a vegan wedding cake for my wedding, so I wanted to experiment with this recipe.

Here it is:
1 TBSP reserved cake flour for pan dusting
2 1/4 c. Sifted cake flour
1/2 tsp salt
1 2/3 c. sugar
2/3 c. butter softened
2 large eggs
1(14 oz. can coconut milk)
1/2 tsp vanilla extract
1/2 c. flaked coconut

Coat pan w/ cooking spray and coat w/ reserved flour. Combine 2 1/4 c. flour, baking powder, and salt while whisking. Place sugar and butter in a large bowl, and beat at medium speed until blended. Add eggs, and beat well. Add the flour mixture, both beginning and ending with the mixture. Add vanilla and coconut extracts.

I have a couple questions:
First off, some of these additions are suggestions from reviewers for example, the addition of coconut flakes to the batter. I was wondering at what point I should add the coconut flakes into the cake?

I was also wondering what the role of the eggs are in this particular recipe, is it a leavening agent or a moisture and binding agent as I am trying to think of a substitution for the eggs. If you have any suggestions that would be great.
Finally, are there any suggestions you would have to add a greater coconut flavor or would this cake be fine as is?

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  1. add the coconut flakes at the end of mixing, just like nuts and chocolate chips in a cookie recipe. however, it will alter the texture of the finished cake quite a bit. is there frosting? I'd add toasted coconut flakes to the outside of the frosted cake instead.

    yes, the eggs are there for leavening -- you have no other agent in this recipe.. coconut milk is pretty powerful, but you could always add coconut extract if you need more oomph.

    1. You could subsitute virgin unrefined coconut oil for all or part of the butter, since butter's a vegan no-no. At room temp below 76, coconut oil is the consistency of soft butter. It has a mild coconut taste. I second the idea of coconut extract. You could use cream of coconut instead of the sugar and the coconut flakes in the batter, but would have to play around with amounts to get the right flavor. You could also add coconut rum, like Captain Morgan. Or put the rum in the frosting, where the alcohol won't cook out.

      1 Reply
      1. re: greygarious

        eggs are not vegan either, so i took this as just a cake-making practice for the op.

      2. I would second the suggestion to add the coconut flakes, if using, to be sprinkled on top of the frosting, on top and around the sides of the cake. If you are planning on any kind of filling between layers, you might even want to consider including the coconut flakes there.

        About using coconut oil. I have also been recently experimenting with it in my baking too, and had success with substituting half the butter with coconut oil in cake, resulting in one that is still fluffy and having the pleasant aroma of coconut. You might consider that too.

        Finally, I think you should do some research to find a brand of coconut milk that is high in fat, for maximum coconut flavour and richness in texture.

        1. Thank you so much for all the great responses. I would however,like to clarify a few things:
          First off the reason I needed to know what function the eggs served in the cake was so that I could figure out a substitute since I have a chart of substitutes already bookmarked. Secondly, I was already planning to use a coconut filling, then frost the cake and add toasted coconut on the outside. However the original suggestion was to add coconut flakes to the batter. I was wondering if perhaps I could fold them in but wasn't sure on that note. But based on your suggestions you all feel as if adding coconut to the batter itself would be a bit much?


            One of my fav food bloggers makes a delicious, vegan coconut cake. See if this style appeals to you. I've made it for vegan and non vegan guests. I will say this much, vegan cakes require refrigeration, they are tender; some so moist that they crumble under the "weight" of icing. When you said "wedding cake" I wondered about the time of year, refrigeration considerations, etc. Just my 2 cents.

            5 Replies
            1. re: HillJ

              Hello there,
              I completely appreciate the advice perhaps if you would be so kind as to post a link? But honestly I am just in the middle of practicing right now I haven't actually started baking my choice cake yet as I will need a little more practice before then. We are having are wedding on September 19,2012 in East Texas so it will of course be hot and humid so if you have any recommendations on that end I would sincerely appreciate it. Thanks so much.

              1. re: BGV91

                Of course, I read above that you were practicing in anticipation of your wedding that's why I asked about the climate and about refrigeration. The link to the cake is above in my first post which takes you directly to the recipe for the vegan coconut cake. Just scroll down the page a bit. Refrigeration is going to be necessary for any coconut cake in E. Texas in Sept :)

              2. re: HillJ

                That sounds delicious, but also like it would be very sweet. Is it? Have you ever played around with reducing the sugar?

                1. re: mollyomormon

                  Coconut cake is sweet. I have not played around with the sugars or any of the ingredients listed in this specific coconut cake recipe. I only followed it as written and it was well received by my guests. The cake does require refrigeration though; very moist and tender.

                2. re: HillJ

                  wacky cake is vegan and is rather sturdy. it can be either chocolate or otherwise flavored and is my go-to flexible recipe.