Coconut and Lemon Vegan Cake

Ingredients:
210gr of flour
210 gr of margarine
210 gr of sugar
125 gr of cornmeal (i.e. polenta, not pre-cooked!)
225 ml coconut milk, canned
75 gr of grated desiccated coconut
2 lemons
2 teaspoons of baking powder
for the icing:
150 gr of icing sugar
about 2 tablespoons of canned coconut milk
a few drops of lemon juice

Method:
Work margarine and sugar with a whip, until you get a pale cream. Add the coconut milk, always whipping, then the juice and the grated zest of lemons, then flour with baking powder, grated coconut and corn flour. Stir enough to get a homogeneous mixture. Line a 22cm cake tin with baking paper (a disk on the bottom and one or two strips of paper to the inner circumference), pour the mixture in, level and bake at 160°C for about 50 minutes (the cake should be golden and firm). Let it cool on a grille. Once the cake is cold, prepare the frosting: put the icing sugar in a bowl, add a few drops of lemon juice (about a tablespoon), then coconut milk, just as needed (add it little by little, you always need less than you’d think!), stirring constantly, until you get a very thick glaze. Pour the icing on the cake and let it thicken at room temperature.

Comment:
You can’t replace the canned coconut milk with the fresh one, as the canned one is very much thicker. Store the cake at room temperature, so that it’ll remain pretty soft (in the fridge becomes as hard as a stone!)

Chef: Malula from VeganBlog

1. ascanio 4 June 2011 at 07:31

   

   wow, looks delicious!!! I was just looking for a cake to prepare for my girl’s birthday – well maybe this one’s a bit too fat for her but I could give it a try 😛

   
   
2. melissa 4 June 2011 at 19:36

   

   Coconut goes very well with lime! I tried this combination… this cake must be really good

   
   
3. Claire Vella 4 July 2016 at 13:40

   

   I have baked this cake and it was delicious!
   One of the best cakes that I have baked .?