I recently made this cake to celebrate my daughter, who was visiting. She doesn’t get to visit often so I wanted to make a cake that would say, “you are special.” This Lemon Coconut Layer Cake delivered. As planned, my daughter and I shared happy moments of smiles enjoying the quiet decadence of this cake. The bright lemony flavor, complemented by sweet coconut flakes, achieved a memorable “yum.” This is the cake you want to make a chosen moment feel special. And, how could it not? This cake looks heavenly. It tastes heavenly. And it’s vegan!
Lemon Coconut Layer Cake
- 3 cups all purpose flour
- 2 cups sugar
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- Zest of 3 lemons
- 1 ½ cups shredded coconut
- 1¾ cups non-dairy milk (soy, almond, rice, etc.)
- ¼ cup apple-cider vinegar
- ¼ cup lemon juice
- 1 cup canola oil
- 1 teaspoon pure vanilla extract
- Vanilla Frosting (recipe below)
- 2 cups shredded coconut
- Preheat oven to 350°F, with a rack positioned in the center.
- Choose your baking pans: two 8-inch springform pans*, two 8 or 9-inch round pans, two 8 inch by 4 inch loaf pans, 10” bundt pan, 24 cupcake pan *Tip: I use two 8-inch springform pans, with the bottom inverted, and I always get my cakes out safely. I open the sides and then easily slide the cakes off their base.
- Prepare the baking pans by greasing them well, lining the bottom with parchment paper, and then greasing the parchment paper.
- Work on the dry ingredients first. Put the lemon zest to the side for a moment. Place a sifter over a large bowl and sift the remaining dry ingredients (flour, sugar, baking soda, baking powder, and salt) together. Using a soft folding stir, incorporate the zest into the sifted ingredients. Put aside.
- Now work on the wet ingredients. In a medium bowl, whisk together the wet ingredients (milk, vinegar, lemon juice, oil, and vanilla extract.)
- Add the wet ingredients to the dry and gently combine being careful not to over mix the batter.
- Softly fold the shredded coconut into the batter.
- Divide the batter equally into the two prepared pans and place in oven.
- Bake until the centers are no longer wiggly and a toothpick inserted into the center is dry with a few crumbs on it. This is usually 30 to 40 minutes, but bake times will differ depending on your pan choice. Cupcakes will cook faster. A bundt pan might need additional time.
- When done, remove cakes from oven and leave to cool on racks. When the cake pan is cool to touch, remove the cake from its pan.
- While the cakes are cooling, make the frosting. Allow cakes to cool completely before frosting and finishing with the coconut.
Vegan Vanilla Frosting
- 1 cup non-hydrogenated vegetable shortening
- 3 cups powdered sugar
- 3 tablespoons non-dairy milk
- 1 ½ teaspoons vanilla