Recipe
Prep Time
0
Cook Time
0
4 - 6 People
Serves
4
Beginner
Difficulty
0
Ingredients
- 2 ⅔ cups self-rising flour
- 1/4 cups corn starch
- 1 ½ cups White Granulated Sugar or light brown sugar
- 3 teaspoons Baking Powder
- ¾ teaspoon Salt
- 1 ½ cups Coconut Milk
- ½ cup Canola Oil or coconut oil
- 2 teaspoons vanilla Extract
Vegan custard frosting
- 400ml can coconut cream
- 1/3 cups cornstarch
- 1/3 cups sugar
- 1 tsp vanilla extract
- yellow food colouring
Method
- Preheat the oven to 180 degrees Celsius, spray two 28cm cake pans with non-stick spray, and line the bottoms with circles of parchment paper. Set aside.
- Sift the flour into a mixing bowl, add the sugar, baking powder, cornstarch and salt, and mix.
- Add the coconut milk, coconut oil, and vanilla extract and whisk until combined.
- Divide the cake batter evenly between the two prepared cake pans and place into the oven to bake for 30-35 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
- Allow the cakes to cool completely before frosting.
- For the custard frosting: add the ingredients into a saucepan and whisk on medium heat until it thickens. This takes approx 15 minutes or so, then pour into a bowl, cover it with cling wrap, and let it chill.
- Once the cakes are cool, whisk the custard until smooth, then decorate the cakes with the custard, toasted coconut, and a dash of icing sugar.
- Slice and enjoy!
