Wednesday, 7 August 2019

Lemon and Coconut Layer Cake

This cake is perfectly zesty and moist with the coconut addition which is another match made in heaven. 



I never used to like lemon cakes, when I was little I would never have the lemon fondant fancies (I miss those) or the lemon tarts, always the strawberry. But now I can't get enough!  The same for anything coconut which has only graced me with its deliciousness last year. I have a lot of catching up to do!

Make this as a beautiful summery dessert for family and friends, or any day when you fancy some cake.  More lemony/coconut recipes to come soon!

Check out my other layer cake recipes for more inspiration!

Chocolate Hazelnut Layer Cake
Mocha Layer Cake
Lemon and Raspberry Layer Cake




Recipe

Prep: 15-20 minutes (mainly for buttercream)
Cook: 20-25 minutes
Serves: 8-10 slices

This makes x3 7"inch cake layers OR x2 9"inch cake layers.

Ingredients

Cake
330g Self-raising flour
300g Caster sugar
350ml Soya milk + 1tbsp Apple Cider Vinegar
1 tbsp Lemon juice from the lemon or bottled
120g Vegan butter
1 ½ tsp Baking soda
Pinch of salt
3 tsp Lemon extract
Lemon zest from 1 lemon
Buttercream
200g Vegan butter
200g Creamed Coconut block
300-400g Icing sugar
Splash of soya milk
Lemon Curd optional I used this recipe 
Desiccated coconut optional


Method

✿Preheat your oven to 180℃ and grease and line x3 7" inch cake tins with baking paper.
✿Add the ACV to your soya milk and let it sit for a few minutes to form your "buttermilk". Melt your butter and leave to one side.
✿In a large bowl, combine flour, sugar, salt and baking soda and mix. Grate your lemon zest straight into the bowl and mix. 
✿Add all wet ingredients and mix till combined. Pour equally into cake tins making sure to spread batter evenly.
✿Bake for about 20-25 minutes or until a knife inserted comes out clean. Mine usually takes 20 and is lovely and moist.
✿Meanwhile make your buttercream. Melt your coconut cream block and leave to the side to cool. I do this in the microwave on bursts of 30 seconds and then stir. This needs to be cool enough before using otherwise your butter may curdle.
✿Using an electric mixer, whisk your butter until smooth and creamy and no lumps visible. Add your icing sugar gradually until to desired sweetness. It should be fluffy in texture and still smooth enough to spread. Can add a bit of milk if need be. You will have buttercream leftover if you keep semi-naked like mine or you can do another layer of buttercream around the cake for more.
✿With your mixer on, slowly add in the coconut cream until combined with the buttercream. 
✿To assemble your cake, spread some coconut buttercream in between the layers with 2 tbsp lemon curd in the centre. I sprinkled some coconut around the edge as well which adds a lovely texture. I also topped mine with some fruit for more colour but decorate as you like! Enjoy!

Christina
xx



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