Lemon and Coconut Vegan Galentine’s Cake

image1I hope you all out there had a great, empowering International Women’s Day last week! I am a loud, proud feminist and advocate women’s rights each and every day as much as possible and it’s so great seeing the Women’s Day movement growing in strength every year. But is one day celebrating Women each year really enough?

In addition to celebrating all the incredible women in your life day in day out, here is another excuse to party with your amazing crew; Galentine’s Day! Created in the best show in the whole wide TV world, Parks and Recreation (seriously, it you haven’t seen it, do your soul a favour and get on it) this day is all about the celebrating and bonding with your gal pals. And what better way to bond than too much sugar and copious cups of tea? Amongst the Galentine’s goodies this year was this beauty of a vegan cake to ensure my bestie could have her cake and eat it too.

I’m still not brave enough for much from scratch vegan experimenting to tweaked an original Kidspot recipe you can find here (https://www.kidspot.com.au/kitchen/recipes/vegan-lemon-cake-with-coconut-frosting-4453).

INGREDIENTS

  • 445 g plain flour
  • ¼ cup shredded coconut
  • 2 cup sugar
  • 2 tsp bicarbonate of soda
  • 1 tsp salt
  • 1 1/2 cup water (hot)
  • 3/4 cup lemon juice
  • 2/3 cup rice bran oil
  • 2 tsp apple cider vinegar
  • 1-2 lemon rind (the more the better in my humble opinion!)

Lemon drizzle

  • 1/4 cup sugar
  • 1/4 cup water
  • 1/2 cup lemon juice

Coconut frosting

  • 270 ml coconut cream
  • 2 1/2 cup icing sugar
  • 1 cup vegetable shortening

METHOD

  1. In a large bowl, whisk together flour, sugar, baking soda and salt.
  2. Add liquid ingredients and mix until smooth.
  3. Line a cake tin with baking paper and pour cake batter into tin.
  4. Bake at 180C for ½-¾ hours or until an inserted knife comes out clean. Leave in cake tin to cool completely. Slice the cake into two even layers and then and use a toothpick to poke holes all over the top of each.
  5. Lemon Drizzle: Combine sugar, water and lemon juice in a small saucepan and bring to a boil over low heat.
  6. Coconut Frosting: In a large saucepan bring coconut cream to the boil and reduce liquid down until syrupy. Refrigerate to cool.
  7. In a mixer, whip the margarine until fluffy, add ½ cup of cold reduced coconut cream and beat until combined.
  8. Spoon over lemon drizzle over each layer to taste (HSB tip; just use it all. Too much lemon does not exist to me). Leave to cool completely again.
  9. Add icing sugar one cup at a time to margarine and coconut cream mixture. Only add enough to achieve desired consistency for frosting.
  10.  Dollop frosting onto your base layer and spread, topping with your remaining cake layer. Liberally frost the outside of your cake and top to create a semi smooth layer. Note; I had girlfriends literally at the door when icing this so I’ve gone a more rustic then smooth approach. Hey, we all need to adapt at times!
  11. Decorate with remaining icing, edible blooms and berries if you like as per images. Blueberry, lemon and coconuts are a perfect match if you feel this way inclined. Otherwise, a smattering of coconut flakes does the job if you are a little time poor.

    image2.jpg

    Happy Baking lovely peeps and a belated Happy International Women’s Day!

    Snoz xx 

     

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