coconut cake

Very juicy, this version is a true chocolate-coconut explosion. The basic basic recipe leaves space for many variations.
Found on Vegan Thank you!


5 tsp baking powder
1 tsp vinegar
4 dl flour
3 tbsp soy flour
2 dl soy or coconut milk
1.5 dl sugar


1 dl sugar
2 dl coconut flakes
2 dl soy cream or coconut milk
1 tbsp chocolate cream, for example Chocoreale [organic store] or Cremino [Penny]


For the dough mix flour, baking powder, soy flour and sugar, gradually add the soy or coconut milk and stir in the vinegar. Put the dough on a tray or in a springform pan (26 cm).
For the first glaze mix 1 dl sugar with 1 dl grated coconut and sprinkle over the dough. Bake at 180 °C about 30 minutes.

For the second glaze: heat soy cream / coconut milk with the chocolate cream and pour on the hot cake. Bake again for 10-15 minutes in the switched-off hot oven.
Remove the cake when the cream has been infiltrated. Let cool and eat!

You can make the glaze without the chocolate cream. Be experimental! :)
If you use soy milk for the dough the cake is relatively solid, with coconut milk it is juicy and slightly more compact.