Vegan, quick & easy.
"Walking in a winter wonderland".
A whimsical all white cake, with a coconut sponge, coconut buttercream, coated in a textured buttercream, topped with desiccated coconut, homemade royal icing trees and an iced gingerbread house cookie...as who wouldn't want to live in this snowy wonderland?
I know I would- haha!
I made this cake in my DeDietrich oven, using the 'Sponge cake' setting.
I can't get enough of this oven. I'm using it daily to create all of my delicious bakes!
I baked all 3 of my sponge cakes for this specific cake on the middle shelf which is perfect for creating an even bake.
This oven & it's many baking settings makes baking so much easier, as well as being fun! I genuinely could flick through the recipe settings on this oven all day, they all look delicious and makes me want to bake all the time- haha!
"Walking in a winter wonderland".
A whimsical all white cake, with a coconut sponge, coconut buttercream, coated in a textured buttercream, topped with desiccated coconut, homemade royal icing trees and an iced gingerbread house cookie...as who wouldn't want to live in this snowy wonderland?
I know I would- haha!
I made this cake in my DeDietrich oven, using the 'Sponge cake' setting.
I can't get enough of this oven. I'm using it daily to create all of my delicious bakes!
I baked all 3 of my sponge cakes for this specific cake on the middle shelf which is perfect for creating an even bake.
This oven & it's many baking settings makes baking so much easier, as well as being fun! I genuinely could flick through the recipe settings on this oven all day, they all look delicious and makes me want to bake all the time- haha!
Coconut cake is one of my all time favourites and this cake does NOT disappoint. The flavours are spot on.
The sponge is light and fluffy, jam-packed with a coconutty flavour, paired with the coconut buttercream...it's delicious and very moorish.
The cakes are simple to make, it's my go-to sponge recipe!
This cake would be great served up at a Christmas party, or for friends/family. Everyone's going to love it!
Preparation- 10 minutes
Baking time- 28-30 minutes
Serves- Approximately 10-12
Level- Medium
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Ingredients for the cake
-480ml of dairy-free (I use unsweetened almond)
-2 teaspoons of apple cider vinegar
-420g of self-raising flour
-480g of golden caster sugar
-50g of unsweetened desiccated coconut
-50g of unsweetened desiccated coconut
-1 teaspoon of baking powder
-1 teaspoon of bicarbonate of soda
-120g of coconut oil (melted)
Ingredients for the buttercream
-210g of dairy-free butter
-600g of icing sugar
-3 tablespoons of unsweetened desiccated coconut
-1/2 teaspoon of dairy-free milk (I use unsweetened almond)
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To make the cakes
Step 1- Preheat your oven to 180 degrees c and line three 6 inch cake tins with grease-proof paper.
Step 2- In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.
Step 3- In a large mixing bowl, sift the flour, sugar, desiccated coconut, baking powder and bicarbonate of soda.
Mix well to combine.
Step 4- Add the melted coconut oil into the 'buttermilk' and whisk to combine.
Step 5- Add the wet ingredients into the dry ingredients and mix.
Step 6- Pour equal amounts of batter into the lined cake tins.
Make sure to tap the tins on the worktop to remove any air bubbles.
Step 7- Pop the cakes into the centre of the preheated oven and bake for around 28-30 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.
Step 8- Place the cakes on a cooling rack and allow to cool fully.
Once cool, pop them into a sealed container to keep them fresh before frosting.
To make the buttercream
Step 1- In a bowl/stand mixer, cream the butter on high then add in the icing sugar.
Step 2- Add in the desiccated coconut and whip until light & fluffy.
This will take around 1 hour.
To decorate, I spread buttercream all over the cake to create a rough, textured effect.
I sprinkled on some desiccated coconut to look like snow.
To make the royal icing trees.
Step 1- Make a batch of royal icing.
Step 2- Add the royal icing into a piping bag fitted with a small open star tip nozzle.
Step 3- Pipe stars all over an ice cream cone then pop aside to set.
Decorate your cake with some of the trees and a gingerbread house cookie (optional)
Serve fresh or store in a sealed container in the fridge, the buttercream will firm up at room temperature.
Best eaten within a few days!
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Shop the whole 'DeDietrich' range here.
A huge thank you to DeDietrich for collabing on this recipe with me!
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Shop the whole 'DeDietrich' range here.
A huge thank you to DeDietrich for collabing on this recipe with me!
Discover De Dietrich on social media
Instagram- https://www.instagram.com/dedietrich_app/
Twitter- https://twitter.com/DeDietrichABD
Youtube- https://www.youtube.com/user/UKDeDietrich
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Holly Jade
Hi! The recipe don't work ... I try step by step and the cakes never cook. :'(
ReplyDeleteHello,
DeleteOh no! I make the base of this cake every single week and it works out perfectly for me! I think it might have to do with your oven!
Is it fan? x