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This simple grapefruit coconut cake recipe is moist, lightly sweet & nicely spiced. It’s a divine afternoon treat, especially with a cup of tea.
Grapefruit coconut cake
Recipe for 1 cake
320 g of flour
1 tsp baking powder
pinch of salt
25 g of grated coconut
175 g vegan butter
3 eggs
150 g of brown sugar
70 ml almond milk
60 ml grapefruit juice
Abrasion of a 1/2 organic grapefruit
frosting
150 g cream cheese
1-2 tbsp of grapefruit juice
50 g powdered sugar
also
1 cake tin
Preheat the oven to 180 ° C. Grease the cake tin and cover with baking paper.
Mix flour, baking powder, salt, sugar, grapefruit zest and grated coconut.
Add sugar and butter in a mixing bowl and mix until creamy white. One by one add the eggs. Now stir in the flour mixture with the milk.
Pour the dough into the cake tin and bake on the middle rack for 30-40 minutes. After 15 minutes, cut the cake into length. Do a chopstick test when no more dough sticks to the stick, the cake is done.
Allow the cake to cool completely.
For frosting, stir all ingredients with a whisk until creamy. Spread the cake with the frosting and serve.
If you love this pound cake recipe…
Try this apple bundt cake, this carrot cake, my banana bread, or blueberry cake next!
If you try this grapefruit 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!
Grapefruit coconut cake
Ingredients
Recipe for 1 cake
- 320 g of flour
- 1 tsp baking powder
- pinch of salt
- 25 g of grated coconut
- 175 g vegan butter
- 3 eggs
- 150 g of brown sugar
- 70 ml almond milk
- 60 ml grapefruit juice
- Abrasion of a 1/2 organic grapefruit
frosting
- 150 g cream cheese
- 1-2 tbsp of grapefruit juice
- 50 g powdered sugar
also
- 1 cake tin
Instructions
- Preheat the oven to 180 ° Grease the cake tin and cover with baking paper.
- Mix flour, baking powder, salt, sugar, grapefruit zest and grated coconut.
- Add sugar and butter in a mixing bowl and mix until creamy white. One by one add the eggs. Now stir in the flour mixture with the milk.
- Pour the dough into the cake tin and bake on the middle rack for 30-40 minutes. After 15 minutes, cut the cake into length. Do a chopstick test when no more dough sticks to the stick, the cake is done.
- Allow the cake to cool completely.
- For frosting, stir all ingredients with a whisk until creamy. Spread the cake with the frosting and serve.
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