These days so many things are free-gluten-free, dairy-free, sugar-free... Well, not this cake. It is rich! Rich with sugar, gluten, and most importantly, coconut! I made it dairy-free but it would be easy to substitute butter for coconut oil and 'regular' sweetened condensed milk for the coconut one that I use. This cake is really good. I mean, it is really, really good. Moist, flavorful, delicate crumb, pleasantly gooey, sweet but not too sweet. Perfect for Passover or Easter.


dairy free coconut cake


Ingredients

  • 1/3 cup Coconut Oil (or softened butter)
  • 1 cup Sugar
  • 4 Eggs
  • 1 can Coconut Milk (if the milk is seperated, blend to combine cream and milk)
  • 2 cups All Purpose Flour
  • 1 Tablespoon Baking Powder
  • Pinch of Salt
  • 1 Tablespoon Vanilla Extract
  • 1 can Sweetened Condensed Coconut Milk (or Sweetened Condensed Milk)
  • 3/4 cup of Grated Coconut (I use unsweetened)


Heat oven to 350

Prepare pan -I used a 7 inch springform pan, greased well. An 8 inch round cake pan, a 8 x 8 square brownie pan, a rectangular bread pan would each work fine. Either grease, or grease and flour the pan bottom and sides -lube it up to prevent sticking!

Make batter:

Mix until ‘sandy’

  • 1/3 cup Coconut Oil (or butter, softened)
  • 1 cup Sugar


Add to sugar mixture and beat together until smooth

  • 4 Eggs


Add sugar and egg mixture and stir just until combined (do not over mix or beat)

  • 1 1/2 cup Coconut Milk (save the rest for topping)
  • 2 cups All Purpose Flour
  • 1 Tablespoon Baking Powder
  • Pinch of Salt
  • 1 Tablespoon Vanilla Extract


Pour into prepared pan

Bake at 350 for 30 minutes

Center of cake may still be soft/slightly underdone  (but shouldn’t be runny)

While cake is baking, make topping and find a poker (fork or skewer)


Make topping:

Mix together

  • 1/2 cup Coconut Milk (the remainder of can)
  • 1 can Sweetened Condensed Coconut Milk (or Sweetened Condensed Milk)
  • 3/4 cup of Grated Coconut


When cake comes out of oven, while it is still warm, poke it all over (use a fork or a wooden skewer) and pour about half of topping onto cake. Let the topping soak in, and then add a bit more. You will probably have some topping left (Don’t let it go to waste: serve over ice cream, add rum and shake with ice for a crazy cocktail, or make another cake!)

Let cake cool. Eat it up!

Michelle
May all babies be born into loving hands

dairy free coconut cake