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Slowly the summer turns into autumn. But until then, there is still this summer coconut cake with passion fruit frosting and a beautiful floral decoration. Even if I miss the summer, I look forward to the colorful autumn and its cool days.
You can also serve the cake simply without a garnish and put a beautiful bunch of sunflowers on the table. So you still have after the cake, a late summer bouquet where you can enjoy.
cake
after baking, the cakes are usually slightly arched upwards. To create a straight surface, simply straighten the surface with a bread knife.
Coconut cake with passion fruit frosting
1 cake
dough
400 g of flour
20 g of coconut, grated
1 teaspoon Baking powder
3/4 tsp baking soda
115 g butter, room temperature
200 g of sugar
200 ml of sunflower oil
4 eggs
1 tsp vanilla extract
240 ml oat milk
1 tablespoon of apple cider vinegar
Passion fruit frosting
225 g vegetable cream cheese, cold
58 g of vegetable butter, room temperature
270 g powdered sugar
1 tbsp maracuja powder
optional: 1-2 drops of yellow food coloring
also
3 x 20 cm bakeware
Flowers or fruit for decoration
-At first read the recipe completely-
Preheat the oven to 180 ° C. Grease the baking molds and cover the bottom with baking paper.
Mix milk with apple cider vinegar and let rest for 10 minutes.
Put the butter and sugar in a mixing bowl and beat until creamy for 10 minutes. Successively beat the eggs and vanilla.
Mix the flour, baking powder, baking soda and coconut and place in the mixing bowl with butter, oil and milk.
Stir into a smooth dough and pour evenly into the baking pans.
Bake in the oven for 15-20 minutes. Make a stick sample before you get the cake out of the oven.
Let the cakes cool on a wire rack.
For the frosting
Put the cream cheese and butter in a bowl and beat until creamy with the hand mixer (5 minutes). Then mix the powdered sugar into 2 units. (The color comes later)
If the frosting is too soft, refrigerate for 30 minutes.
Take the cake out of the mold. If the surface of the cake is slightly curved upwards, simply straighten with a bread knife.
Place a cake slice on a plate and spread with frosting. Then put the next disc on it and spread as well. Now put the last cake disc on top. Now add the passion fruit powder and the yellow food coloring to the frosting. How much color you want to use, I leave you.
Then coat the whole cake with the frosting. Refrigerate for an hour and garnish with flowers or fruit before serving.
Frosting
if the frosting has become too soft or too thin. Refrigerate for 30 minutes or 1 hour. Then mix again with a whisk and brush the cake with it.
You could also like these frostings:
You can also adjust the sugar quantities to your preferences. Some like it very sweet and others not. Personally, I always make sure it’s not too sweet and usually use less sugar. Try out what you like best.
If you try this coconut cake or one of my other recipes, please leave us a comment how you liked it. Tag @KLARASLIFE on Instagram and hashtag it #KLARASLIFE We would love to see what you come up with. Thank you!
Coconut cake with passion fruit frosting
Ingredients
1 cake
dough
- 400 g of flour
- 20 g of coconut grated
- 1 teaspoon Baking powder
- 3/4 tsp baking soda
- 115 g butter room temperature
- 200 g of sugar
- 200 ml of sunflower oil
- 4 eggs
- 1 tsp vanilla extract
- 240 ml oat milk
- 1 tablespoon of apple cider vinegar
Passion fruit frosting
- 225 g vegetable cream cheese cold
- 58 g of vegetable butter room temperature
- 270 g powdered sugar
- 1 tbsp maracuja powder
- optional: 1-2 drops of yellow food coloring
also
- 3 x 20 cm bakeware
- Flowers or fruit for decoration
Instructions
-At first read the recipe completely-
- Preheat the oven to 180 ° Grease the baking molds and cover the bottom with baking paper.
- Mix milk with apple cider vinegar and let rest for 10 minutes.
- Put the butter and sugar in a mixing bowl and beat until creamy for 10 minutes. Successively beat the eggs and vanilla.
- Mix the flour, baking powder, baking soda and coconut and place in the mixing bowl with butter, oil and milk.
- Stir into a smooth dough and pour evenly into the baking pans.
- Bake in the oven for 15-20 minutes. Make a stick sample before you get the cake out of the oven.
- Let the cakes cool on a wire rack.
For the frosting
- Put the cream cheese and butter in a bowl and beat until creamy with the hand mixer (5 minutes). Then mix the powdered sugar into 2 units. (The color comes later)
- If the frosting is too soft, refrigerate for 30 minutes.
- Take the cake out of the mold. If the surface of the cake is slightly curved upwards, simply straighten with a bread knife.
- Place a cake slice on a plate and spread with frosting. Then put the next disc on it and spread as well. Now put the last cake disc on top. Now add the passion fruit powder and the yellow food coloring to the frosting. How much color you want to use, I leave you.
- Then coat the whole cake with the frosting. Refrigerate for an hour and garnish with flowers or fruit before serving.
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