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Love is in my Tummy

Plant-based flavor

March 9, 2018 By Tina Dawson 27 Comments

VEGAN Coconut Cake / Indian Honey Cake

Moist and soft VEGAN Coconut Cake topped with strawberry jam, coconut flakes and doused in a delicious coconut syrup. Sponsored by Torani. #ad #AToraniBrunch

Moist and soft VEGAN Coconut Cake topped with strawberry jam, coconut flakes and doused in delicious coconut syrup. #ad #AToraniBrunch #ToraniFlavor #foodphotography #dessert

I am a chocolate girl. You know that, everybody knows that. There are shockingly few cakes on this blog that does not have chocolate in it. That’s because when I walk into a dessert shop or see a dessert menu, my eyes narrow down the search to items with chocolate. After that, it’s just a matter of finding that one item with the highest concentration of chocolate. Life is quite simple for me. What can I say? I made my choice early on and stuck with it.

If I had to choose a close second, not that this humble cake features on many menus or displays, I’d pick this VEGAN Coconut Cake. Like let’s say I gobbled up that perfect chocolate cake or the store is out of anything made of chocolate, then this cake is my next choice, no contest. For my husband though, it would be his first choice. With this cake on the counter all week (test batches + photo batch), this week has been pretty good for him. I find him loitering around the kitchen a little too much, buzzing around the cake stand like you’d expect a swarm of flies to. I’ve even managed to get extra chores out of him in exchange for a larger slice of cake!

Moist and soft VEGAN Coconut Cake topped with strawberry jam, coconut flakes and doused in delicious coconut syrup. #ad #AToraniBrunch #ToraniFlavor #foodphotography #dessert

Back in India, there was this tiny bakery on my way home from school, and to say that it was a torture to walk past it everyday is an understatement. The air around it seemed perpetually saturated in sugary smells that infected all those who inhaled it with a placebo sugar rush. Even when the bakery was closed for the day, the sweet fragrance lingered, and it was impossible to walk past the establishment without turning towards the glass display cases inside.

Among the several breads and pastries both savory and sweet they baked everyday, were a tray of these golden sponge cakes, soaked in a sticky sweet syrup, topped with a thick layer of scarlet fruit jam and shredded coconut. They called them honey cakes, and whether there was any honey in them, I cannot say, but I loved them nonetheless. On the rare occasions that my mother allowed us (my little brother and I) two slices of cake each from the store , I always picked one slice of chocolate cake to eat and one slice of this honey cake to go.

Moist and soft VEGAN Coconut Cake topped with strawberry jam, coconut flakes and doused in delicious coconut syrup. #ad #AToraniBrunch #ToraniFlavor #foodphotography #dessert

It’s been almost a decade since I last had a slice of honey cake from that bakery and the memory completely slipped my mind until I saw Torani’s Coconut Syrup on their seasonal Spring/Summer Syrups list. And as soon as I saw the bottle, the first and only thing I could think of was the coconut crusted honey cake and flashbacks flooded in like a broken dam. So I decided to recreate the taste from memory in this VEGAN Coconut Cake.

Yes the sponge is VEGAN and no, you won’t know the difference. It is light, airy and soft the way all sponge cakes are. When doused in the Coconut syrup, the air pockets in the sponge drink up the flavor and even though it is uncomfortably moist for a day, the extra dampness dissipates the following morning, leaving behind just the right amount of moisture and all of the coconutty goodness.

Moist and soft VEGAN Coconut Cake topped with strawberry jam, coconut flakes and doused in delicious coconut syrup. #ad #AToraniBrunch #ToraniFlavor #foodphotography #dessert

This cake pairs wonderfully with the Strawberry Hibiscus Iced tea that I posted earlier. The floral notes in the drink and the coconut flavor of the cake recreate the feeling of being alone on a tropical island, serenaded by the soft rustle of the palm breeze, with the cool comfort of the wet sand as the quiet afternoon waves lash against your feet.

Now that is a feeling I’ll be chasing all through this Spring – after all, the year’s just getting started and who knows what manner of inspirations come with it.

Carve out a small slice of this make-believe paradise with this exclusive offer: Head over to www.Torani.com and use coupon code TUMMY15 at checkout and get 15 % OFF all orders + FREE SHIPPING (upto $300). Offer valid till June 30th, 2018 and cannot be combined with any other offers. 

What are some of your favorite pastry shop treats from days gone by? What are your first and second choices when faced with a display window of options? Tell me, tell me, tell me!

Moist and soft VEGAN Coconut Cake topped with strawberry jam, coconut flakes and doused in delicious coconut syrup. #ad #AToraniBrunch #ToraniFlavor #foodphotography #dessert

When you make this delicious VEGAN Coconut Cake (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here!

VEGAN Coconut Cake

Created by Tina Dawson on March 9, 2018

Moist and soft VEGAN Coconut Cake topped with strawberry jam, coconut flakes and doused in delicious coconut syrup. #ad #AToraniBrunch #ToraniFlavor #foodphotography #dessert

  • Prep Time:15m
  • Cook Time:30m
  • Total Time:45m
  • Serves: 6
  • Yield: One 8" cake

Ingredients

For the cake

  • 1 1/4 c (170g) all purpose flour
  • 1/3 c (80g) sugar
  • 1 tsp. (4 g) baking powder
  • 1/2 tsp. (3g) baking soda
  • 1 tsp. (4 ml) lemon juice
  • 1/2 c (100ml) orange juice
  • 1/2 tsp. orange zest
  • 1/2 c (95ml) vegetable oil
  • 1/2 c (135g) dairy-free coconut milk yogurt substitute (unsweetened, unflavored)

For the topping

  • 1/2 c fruit jam of choice (I used homemade strawberry jam)
  • 1/2 c sweetened dessicated coconut
  • 3 -4 tbsp Torani Coconut syrup
  • Fresh fruit, to serve

Instructions

  1. Preheat oven to 180C/350F. Grease and line an 8" round/square baking pan with parchment paper.
  2. In a medium mixing bowl, combine all the dry ingredients (flour, sugar, baking powder and baking soda). Make a well in the center and add all the liquid ingredients (lemon juice, orange juice, orange zest, oil and yogurt).
  3. Gently fold the wet ingredients and the dry ingredients until thoroughly combined and no lumps of flour remain.
  4. Transfer to the prepared baking tin, smooth the top and bake in the preheated oven at 180C/350F for 30 minutes or until a toothpick inserted into the center comes out clean.
  5. Let cool in the tin, on a wire rack for 5 minutes, then remove cake from tin, remove parchment paper and let cool completely on the wire rack.
  6. Once cool, turn the cake on the wire rack so that the bottom is facing up. Drizzle Torani coconut syrup on the cake slowly but steadily, letting the cake absorb before adding more syrup.
  7. Spread the jam on top of the cake in an even layer. Sprinkle generously with sweetened dessicated coconut.
  8. Let sit on kitchen counter overnight for the flavors to mature (if it's not too warm). Store refrigerated for upto a week. Serve chilled with fresh fruit on top. Tastes better the next day.
Source: Adappted from Rak's Kitchen
  • Print

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Filed Under: All Recipes, American, Cuisines, Desserts, Vegan, Vegetarian Tagged With: coconut, coconut syrup, coconut yogurt, sweetened coconut flakes

Previous Post: « Strawberry Hibiscus Iced Tea
Next Post: Burmese Gin Thoke (Ginger Salad) »

Reader Interactions

Comments

  1. sarah says

    June 28, 2018 at 3:04 pm

    Would you have to make modifications if you used coconut flour and possibly coconut sugar? We are GF as well as vegan.

    Reply
    • Tina Dawson says

      June 28, 2018 at 10:49 pm

      I’m so sorry Sarah, but I’ve never worked with Coconut Flour. But, I’m sure you can substitute coconut sugar for the sugar in the recipe.

      Reply
  2. Chrissy says

    March 11, 2018 at 4:40 pm

    This has got to be pretty much the most beautiful vegan cake I’ve ever seen! It’s so lovely. I can’t wait to try it 🙂

    Reply
    • Tina Dawson says

      March 12, 2018 at 9:23 am

      I’m so happy to hear that, Chrissy!!! Come back and tell me how you liked it!

      Reply
  3. Lucia says

    March 11, 2018 at 5:59 am

    Hi.. what is “dairy-free coconut milk yogurt substitute (unsweetened, unflavored)”?

    Reply
    • Tina Dawson says

      March 12, 2018 at 9:24 am

      Since this is a vegan cake, I had to use a non-dairy yogurt made with coconut milk. It’s just yogurt made from coconut milk. I can’t call it yogurt, because yogurt is always (traditionally) been a dairy product. I hope that makes sense??!!!

      Reply
      • jessica says

        May 15, 2018 at 9:21 am

        Please can you clarify
        /2 c (135g) dairy-free coconut milk yogurt substitute (unsweetened, unflavored)

        does this mean coconut yogurt? or milk ? that’s what its called in the super market.

        Reply
        • Tina Dawson says

          May 15, 2018 at 11:01 am

          Coconut yogurt, yes – I was afraid that the word yogurt might be misleading and chose to say yogurt substitute instead. If you’re not vegan, use regular yogurt, that works too!

          Reply
  4. Albert Bevia says

    March 10, 2018 at 1:36 pm

    Such a beautiful cake, and it sounds incredible! I am a chocolate person too, but coconut is a close favorite, great recipe

    Reply
    • Tina Dawson says

      March 10, 2018 at 9:39 pm

      Yaaay I do hope you try it Albert!

      Reply
  5. Georgie | The Home Cook's Kitchen says

    March 9, 2018 at 12:05 pm

    this cake sounds delicious!!! love the combination of honey and coconut!

    Reply
    • Tina Dawson says

      March 9, 2018 at 12:44 pm

      There’s no honey in there – I had to make it vegan so swapped the usual honey based syrup with Torani’s Coconut Syrup instead! And it was yumm!

      Reply
      • Annie says

        February 13, 2020 at 11:40 am

        I am unable to get hold of the required coconut syrup but it seems like you can use an alternative sweetner. What would you suggest? I would prefer to not use honey but will if it’s the best alternative!

        Reply
        • Tina Dawson says

          February 13, 2020 at 11:43 am

          Oh I completely understand that the syrup would not be available everywhere – so instead, you could make your own simple syrup, and while boiling the sugar and water, add a handful of grated coconut (frozen or fresh) to infuse the coconut-y flavor, then strain out before spooning over the cake. The strained coconut, you can then spread over the jam layer on top of the cake. #nowaste

          Reply
          • Annie says

            February 14, 2020 at 6:11 am

            That’s a brilliant idea! Thank you Tina for your lovely recipe and fast response. I can’t wait to make this!

            Reply
  6. Helena says

    March 9, 2018 at 12:03 pm

    It’s always interesting to read about chefs’ and their loved ones preferences. Also, the decision to freeze the moment with flying sweetened dessicated coconut is gold!

    Reply
    • Tina Dawson says

      March 9, 2018 at 12:44 pm

      Awww Helena, you called me a chef! I’m gonna blush all day thinking about it!

      Reply
  7. Sandi says

    March 9, 2018 at 11:43 am

    I am a total chocolate girl too…this dessert looks scrumptious.

    Reply
    • Tina Dawson says

      March 9, 2018 at 12:43 pm

      Haaa chocolate-5!

      Reply
  8. Beth says

    March 9, 2018 at 11:05 am

    I am like your husband. I would devour this coconut cake! Coconut is my weakness! This looks so moist and delicious! Lovely photos, as always!!

    Reply
    • Tina Dawson says

      March 9, 2018 at 12:45 pm

      Then this cake was meant for you my friend! <3

      Reply
  9. Molly Kumar says

    March 9, 2018 at 10:34 am

    OMG, that’s like my FAV combination in vegan cakes & this looks sooooo pretty !!! I didnt know Torani had coconut syrup too, will have to check that soon. Now all I can do is, dream about this cake whole weekend 🙂

    Reply
    • Tina Dawson says

      March 9, 2018 at 10:53 am

      Its such a simple cake to make – seriously, try it!

      Reply
  10. Joyce says

    March 9, 2018 at 10:04 am

    Coconut is one of my faaaaaaaaaaaaaave things in the world! and you it’s a sponge cake! I will definitely be making this, I love how you only used 1/3 cup of sugar which makes it not very sugary sweet – which is super awesome! 🙂 I also had no idea you could buy torani syrups! I always see them at my coffee shops and often wanted to buy a few for home! I guess I can now! 😀

    Reply
    • Tina Dawson says

      March 9, 2018 at 10:54 am

      You totally can! They have such a large range of flavors online (The stores have some, but not all the flavors!) but online – it’s like a flavor dream! Go check it out!!!!

      Reply
  11. Rebecca says

    March 9, 2018 at 10:00 am

    I need to give this a try sometime!

    Reply
    • Tina Dawson says

      March 9, 2018 at 10:54 am

      Absolutely!

      Reply

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Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

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