From Chef Coscarelli, this is my version of the Classic Coconut Layer Cake from her Vegan Deserts cookbook.
I didn't do it with a cake shape so I used a bundt cake pan.
Ingredients:
Preheat the oven to 350°F. Lightly spray oil in a bundt cake pan.
In a large bowl mix all dry ingredients.
In the food processor, mix the banana, applesauce, vanilla extract and coconut oil until smooth.
Pour the wet mixture into the dry mixture. Add the coconut milk and mix until just combined adding more milk if necessary.
Depending on your oven, bake it at 350°F for about 40-50 minutes or until a toothpick comes clean.
My oven heats more than the standard ones so I usually do it at 300°F for about 55 minutes to one hour.
I didn't do it with a cake shape so I used a bundt cake pan.
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| Coconut cake |
- 2 cups whole wheat pastry flour
- 2 cup coconut flour
- 1 TB baking powder
- 2 cups shredded coconut
- 2 large bananas
- 1 cup applesauce
- 2 tsp pure vanilla extract
- 1/2 cup coconut oil (at room temperature)
- 1 to 2 cups culinary coconut milk
Preheat the oven to 350°F. Lightly spray oil in a bundt cake pan.
In a large bowl mix all dry ingredients.
In the food processor, mix the banana, applesauce, vanilla extract and coconut oil until smooth.
Pour the wet mixture into the dry mixture. Add the coconut milk and mix until just combined adding more milk if necessary.
Depending on your oven, bake it at 350°F for about 40-50 minutes or until a toothpick comes clean.
My oven heats more than the standard ones so I usually do it at 300°F for about 55 minutes to one hour.
Enjoy!
