©2018 by Laurie Richardone

Proudly created by bblgum marketing

Floating Coconut Cake with Cardamom~ Vegan

Updated: Jan 13, 2019

Season: All

Prep time: 20 minutes

Cook time: 20 minutes

Makes one layer cake


1 1/2 cups coconut flour

1 cup Almond

7.4 oz. condensed coconut milk, sweetened

1/4 cup virgin coconut oil, melted

2 tsp. baking powder

1/2 tsp. baking soda

pinch of salt

1/2 tsp. cardamom, ground to powder

1 tsp. vanilla paste

juice of one lemon (mixed with baking soda it helps to keep cake moist and fluffy)

Topping

1 14 oz. can full fat coconut milk

1/4 cup maple syrup/or to taste

1/2 block of soft tofu, pat dry (eliminate if making coconut frosting)

1 tsp. St Germain, elderflower (optional)

1/2 cup Coconut flakes, lightly toasted (garnish)

8 Strawberries for garnish (sliced almost through, leaving tip of strawberry in tact)

Preheat oven to 350


Mix together flour, baking soda, baking powder, pinch of salt and ground cardamom. Set aside.


Place the coconut oil in a small pot and melt gently. Once melted, pour into a large bowl, add the milk, lemon juice, maple syrup and vanilla.


Stir in flour mixture and mix well. Add a bit more milk if it seems dry.


Transfer mixture between two small greased baking tins, about 5- 6'' each, lined with parchment paper.


Bake in oven for about 20 minutes, or until inserted cake skewer comes out clean.


Transfer to rack to cool.

Floating Coconut Cream

Refrigerate coconut milk overnight. Shake coconut milk well. Pour can into mixing bowl. Add tofu, maple syrup and St germain.


On med to high speed whisk until smooth and creamy. Pour some of the cream on top of one cake. Set second cake on top. Pour cream on top of cake and let drip over the sides. Put a pile of coconut flakes on the center of cake.


In a shallow bowl place a couple of spoons of the cream in center. Place a slice of cake on top.


Garnish with strawberries on the side. Best to eat with a spoon.

Topping

If wanting traditional frosted cake, it is important to keep the tin of coconut milk in the fridge overnight. This will allow the creamy part to separate from the watery part. Open the tin upside down. The coconut cream will be at the bottom and you can just pour the liquid out. Save liquid for a smoothie.

Place the thick creamy part in the bowl of your mixer. Add maple syrup, and vanilla. with an electric mixer,whisk until cream is light and fluffy.

(If using, add St Germain after it is a bit fluffy.)


Once the cakes have cooled completely, place one cake on a large plate or cake stand, and cover with a bit less than half of the frosting.


Place other cake on top and use remaining frosting to cover the top and sides of the cake with an offset spatula.


Cover the top of cake with toasted coconut and strawberries.


Best when fresh, it will keep in fridge for a couple of days.