This pretty, pink raspberry coconut cream cake was a delightful addition to my Easter sweets table. It is also dairy-free!
Ingredients
Recipe serves 8-10
Ingredients for cake batter
coconut oil baking spray
1 1/4 cup raspberries
1 lemon, zested and juiced
1 cup plus 1 tbsp of cane sugar
2 large eggs
1 cup heavy coconut cream (398ml can)
1 tsp vanilla extract
1/3 cup shredded coconut (unsweetened)
1 1/2 cups unbleached all-purpose flour
1 tsp baking powder
1/4 tsp salt
fresh mint leaves, for garnish
Ingredients for frosting
1/2 cup sour cream, (dairy free) at room temperature
4 tbsp vegan butter, softened
2 cups icing sugar
Preparation
Preparation for the cake
Preheat oven to 350ºF. Spray a 9-inch round cake pan with baking spray. Line the bottom with a piece of parchment paper and spray again.
In a medium bowl add 1 cup of raspberries, lemon juice, and 1 tbsp of granulated sugar. Mash the berries well and let sit a few minutes. Press the mashed berries through a mesh strainer to remove the seeds. Reserve 2 tsp of the raspberry syrup for the frosting and set aside. Set aside the remaining syrup for the cake batter.
In a large bowl, add the eggs with the remaining 1 cup of sugar and beat on medium until light and fluffy, about 3-4 minutes. Beat in the coconut cream, vanilla, lemon zest, and remaining raspberry syrup.
In a separate medium bowl, sift together the cake flour, baking powder, and salt. Add the dry ingredients to the batter in 3 additions, mixing in between additions until fully combined. Mix in shredded coconut until fully incorporated. Pour batter into the prepared pan and smooth out the top.
Bake for approximately 30 minutes or until a toothpick inserted comes out clean. Remove from oven and let cool completely.
Preparation for the frosting
In a medium bowl, add the sour cream, and butter, beat on low until fluffy. Slowly add the icing sugar and continue beating until smooth. Add the reserved 2 tsp of raspberry syrup and mix until fully combined.
Frost the cooled cake and decorate with the remaining raspberries, and mint. Keep the cake in the refrigerator until ready to serve.
ENJOY!
Recipe inspired by @thepioneerwoman
Comments