Vegan Chocolate Coconut Bounty Cake
Ingredients
Chocolate cake
- 240ml (1 cup) Canned Coconut Milk, room temp
- 60ml (1/4 cup) Water, at room temperature
- 1 tbsp Vinegar (white/apple cider)
- 85ml (1/3 cup) Vegetable Oil
- 180g (3/4 cup + 2 tbsp) Sugar (Cane/Castor)
- 1 tsp Vanilla Extract
- 210g (1 cup + 2/3 cup) All-Purpose Flour
- 35g (1/4 cup + 2 tbsp) Cocoa Powder
- 1/2 tsp + 1/4 tsp Baking Powder
- 1 tsp + 1/2 tsp Baking Soda
- 1/4 tsp Salt
Chocolate ganache
- 360g (2 cups + 2 tbsp) Dark Chocolate
- 360ml (1 cup + 1/2 cup) Dairy-Free Whipping Cream
Creamy coconut filling
- 270ml (1 cup + 3 tbsp) Canned Coconut Milk
- 150g (3/4 cup) Powdered Sugar
- 8g (1 tbsp) Corn Starch
- 90g (3/4 cup) Unsweetened Shredded Coconut
- 1/2 tsp Vanilla Extract
Preparation
Chocolate cake
Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake tins with baking paper.
In a bowl, combine coconut milk, water and vinegar. Let sit for 5 minutes to curdle slightly.
Add sugar, oil and vanilla. Mix until sugar is dissolved.
Add the dry ingredients and mix gently until a smooth cake batter forms.
Divide the batter equally into the prepared cake tins.
Bake for 25-30 minutes or until firm to the touch.
Chocolate ganache
Combine chocolate and cream in a bowl.
Microwave in 30-second intervals, stirring each time, until smooth and glossy.
Cover with plastic wrap touching the surface. Let set firm overnight.
Creamy coconut filling
In a saucepan, whisk together coconut milk, powdered sugar and corn starch.
Heat over medium heat, stirring constantly, until the mixture thickens.
Remove from heat and stir in vanilla extract and shredded coconut. Let cool completely.
Assembly
Once all components are cooled, place one cake layer on a serving plate and spread with a layer of creamy coconut filling.
Add the second cake layer and spread with more coconut filling, then top with the third cake layer.
Frost the entire cake with the chocolate ganache, smoothing as needed.
Notes
This cake is ideal for satisfying a sweet tooth while being fully plant-based.
Allow the ganache to set overnight for best results, and store the cake in the refrigerator.
