Vegan Lemon-coconut Cake
From jo_jo_ba 10 years ago
- 3 hours to make
- Serves 24
A very slightly modified version of my Vegan Lemon Sheet Cake, this is a two-layer beauty moist and tender from coconut milk and brightly flavoured from lemon juice, zest and extract. Read more Sandwiched with jam and coconut it's the perfect base for any decoration! See less
Ingredients
- 20 oz sugar shopping list
- 8 oz non-hydrogenated margarine shopping list
- ¼ cup lemon juice shopping list
- grated zest of 4 lemons shopping list
- 2 tsp vanilla shopping list
- 1 ½ tbsp lemon extract shopping list
- 24.6 oz flour shopping list
- 2 tbsp baking powder shopping list
- 1 ½ tsp baking soda shopping list
- 1 ½ tsp salt shopping list
- 2 cups water shopping list
- 2 cups premium coconut milk shopping list
Filling
- ¾ - 1 cup pure raspberry jam, warmed slightly until spreadable shopping list
- 1/3 cup fine-shred coconut shopping list
How to make it
- Preheat oven to 350F, grease 2 9x13 pans.
- Cream together sugar and margarine. Add lemon juice, zest, vanilla and lemon extracts and beat well.
- Whisk together dry ingredients in a medium bowl.
- Add dry ingredients in three sections, alternating with the water and coconut milk. Beat well after each addition.
- Divide between pans and bake 45 minutes, or until cake tests done.
- Cool completely in the pan before turning out onto a tray, then chill 1 hour before filling.
Assembly
- Spread jam evenly over one of the layers and sprinkle with coconut.
- Place second layer on top, trim the edges and chill again before frosting and decorating.
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