Vegan Coconut Cup Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 3 hrs 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 2 cups flour
- 1 cup sugar
- 1 tablespoon tartar baking powder
- 4 tablespoon desiccated coconut
- 1 cup soy yogurt (yogurt alternative). neutral
- 1 cup cooking oil, neutral, e.g. rapeseed oil
To sprinkle:
- 1 cup desiccated coconut
- 0.5 ½ cup sugar
- 1 bag vanilla sugar
For the cast:
- 1 cup canned coconut milk, only the solid portion
Print Recipe
Pin Recipe Instructions
- A beaker for 200 ml is used as the unit of measurement.
- Put the flour, sugar, baking powder and the 4 tablespoon desiccated coconut in a bowl. Add the soy yogurt and oil. Mix with the electric whisk to form a dough. Put in a baking pan.
- I had a rectangular baking dish, about 24 x 20 cm, which was lined with baking paper. For a 26 springform pan, I would use one and a half times the amount of dough.
- Then put the cup of desiccated coconut, half a cup of sugar and vanilla sugar in another bowl, mix well and sprinkle evenly on the dough.
- Bake in the preheated oven at 180 ° C top / bottom heat for 25 - 30 minutes. The desiccated coconut should be browned, but not too dark.
- Pour 1 cup of canned coconut milk over the cake immediately after baking. If you only use the solid portion of the coconut milk, the cake tastes even creamier.
- To keep the solid part of the coconut milk, the can is chilled in the refrigerator for several hours. Open the can, pour off the watery part - you can use it for smoothies. Heat the solid portion a little and liquefy it so that it can be poured over the cake.
- Let the cake cool completely in the tin.
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