This is a great dairy free cake. A bit of chocolate, a hint of coconut with creamy filling. I am using my basic coconut cream cake in this recipe. It’s a winner so I have no reason to change anything.
1/2 cup coconut oil
1/2 cup dairy free butter, room temperature
1 3/4 cup sugar
5 eggs, separated and at room temperature
1 teaspoon coconut extract
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups cake flour
1 cup coconut cream
1/4 teaspoon cream of tartar
1/3 cup granulated sugar
1/3 cup cornstarch
1/4 teaspoon salt
2 cups coconut cream
2 tablespoons dairy free butter
1 teaspoon vanilla extract
I’m not gonna lie, I used dairy free canned frosting here. I just don’t like making frosting.
Preheat oven to 350 degrees and cut two 9 in rounds out of parchment paper and place them inside two well greased 9in cake pans.
Empty contents of can of coconut cream into a bowl, microwave for 20 seconds, mix until combined and smooth. Measure your 1 cup of coconut cream once fully mixed.
Technique: Creaming the butter properly is important in the overall consistency of the batter.
In a bowl, cream together the coconut oil, butter and sugar using a standard mixer on low until it is white and fluffy. Incorporate one egg at a time followed by the coconut and vanilla extracts, baking powder, baking soda and salt. Mix for another 30 seconds.
While mixing begin adding the coconut milk and flour in small potions, mixing well with each addition.
Detatch and clean the whisk attachments for the egg whites.
In another bowl add the cream of tartar to the egg whites. Beat on medium for 6-7 minutes to form soft peaks. Gently fold the egg whites into the batter in thirds.
pour into two 9in round cake pans evenly and bake for 35-40 minutes until a skewer inserted in the cake center comes out clean.
Add sugar, cornstarch and salt to a saucepan, stir then add coconut milk and whisk steadily while bringing to a boil over medium low heat.
Once thickened reduce heat to low and whisk for one minute more before removing from heat. Add butter and vanilla. Continue to mix until combined. Allow to cool for 2-3 minutes then carefully pour the contents into a gallon ziplock bag. Remove extra air and seal. Allow to cool to room temperature.
I like to take the simple cake decorating route. I haven’t got the patience for fine detail when it comes to cake decorating.
Use a bread knife to make the cake tops flat.
Place one of the cakes on a plate place about 50% of your frosting in a piping bag with a standard round tip or, use a ziplock bag, press it completely closed. Cut a small piece of corner off the bag and use that to pipe the frosting in a ring around the top edge of the cake. This is your barrier to hold in the filling so you want a solid wall of frosting instead of dollops with space in between. Even a small barrier of frosting will generally do, save the remainder in the bag, you will frost the rest once the second cake is on top.
Take your ziplock bag of cream and cut one of the corners to make a small hole. Apply the filling in an even layer, filling all of the area inside of your frosting barrier evenly.
Gently add your second cake on top in an upside down position so the top you evened is face down against the filling. Gently press down to push down and even out the cake as needed. Fill in the gaps between the cakes with the remaining frosting in the bag. Smooth the sides with the serrated edge of a butter knife for texture. Use the remaining 50% of the frosting on the top.