Chocolate & Coconut Cake

I have divided this recipe into 3 steps: the cake, the topping and the filling.  It’s delicious!

for the cake:
Ingredients:
2 ½ cups all purpose flour
1 ½ cup coconut milk
1 cup sugar
1 cup grated coconut
3 / 4 cup oil
two beautiful ripe bananas
a packet of dry yeast
vanilla extract

Method:
Put the dry ingredients in a bowl (flour, coconut, sugar, baking powder), add the liquid mix (blend bananas in coconut milk, oil and vanilla) and then mix thoroughly.  Pour in baking tin lined with baking liner, put in the oven at 180 degrees for about 50 min. Let it cool.

for the filling:
Ingredients:
125 ml of rice milk
125 ml of soy milk chocolate
40 g sugar
10 grams of flour
25 grams of potato starch
vanilla
1 / 2 cup vegetable cream

Method:
In a bowl, sift flour and starch, then slowly add soy milk and rice milk fairly warm with vanilla and sugar, I use a whisk to prevent lumps forming,  keep stirring gently, once set add cream until creamy but firm.

for the topping:
Ingredients:
100 g dark chocolate
100 g of soy creamer

Method:
Melt teh soy creamer on a low heat and add grated chocolate.  Stir until chocolate is completely melted and creamy.

Slice the cake in half, fill with the chocolate cream and covered with the chocolate topping.
Eati at every opportunity and share without restraint! 🙂

Chef: Barbara from VeganBlog

1. Tippitappi 22 March 2010 at 15:23

   

   I can’t wait to have this soft, sweet, creamy cake under my teeth 🙂

   
   
2. Chicca66 22 March 2010 at 16:28

   

   I’m not tasty but this cake is a delight 🙂

   
   
3. dazlious 6 October 2011 at 12:43

   

   Dry yeast for the dough? When do I have to add it?? Together with the dry ingredients?
   I’d like to make that cake today so please let me know what to do
   Thank you a lot.
   greetings from Germany

   
   
4. EleonoraNW3 6 October 2011 at 15:07

   

   Hi Dazlious, I think it’s baking powder actually. In some countries they sell single small sackets of baking powder + other raising agents. The amount is 16gr. I think you can replace it with baking powder and cream of tartar. The ratio is generally: 1 tbsp of baking powder + 1 tbsp of cream of tartar for 300gr of flour, but you’d better check on the baking powder package. What do you use un Germany as a raising agent?
   And the answer to the second question is yes, you should add it to the dry ingredients. I hope this helps! let us know how it came out then.

   
   
5. dazlious 1 November 2011 at 14:10

   

   Hi Eleonora,
   thanks for your reply. I think in Germany we mostly use baking powder as a raising agent. You can find yeast as well as baking powder and baking soda sackets over here 😉