Vegan Lemon-Coconut Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
20 oz sugar8 oz non-hydrogenated margarine¼ cup lemon juicegrated zest of 4 lemons2 tsp vanilla1 ½ tbsp lemon extract24.6 oz flour2 tbsp baking powder1 ½ tsp baking soda1 ½ tsp salt2 cups water2 cups premium coconut milk ---Filling¾ - 1 cup pure raspberry jam, warmed slightly until spreadable1/3 cup fine-shred coconut
Preheat oven to 350F, grease 2 9x13 pans.
Cream together sugar and margarine. Add lemon juice, zest, vanilla and lemon extracts and beat well.
Whisk together dry ingredients in a medium bowl.
Add dry ingredients in three sections, alternating with the water and coconut milk. Beat well after each addition.
Divide between pans and bake 45 minutes, or until cake tests done.
Cool completely in the pan before turning out onto a tray, then chill 1 hour before filling.
Spread jam evenly over one of the layers and sprinkle with coconut.
Place second layer on top, trim the edges and chill again before frosting and decorating.
Serving Size: Makes 2 9x13” cakes
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.
Cream together sugar and margarine. Add lemon juice, zest, vanilla and lemon extracts and beat well.
Whisk together dry ingredients in a medium bowl.
Add dry ingredients in three sections, alternating with the water and coconut milk. Beat well after each addition.
Divide between pans and bake 45 minutes, or until cake tests done.
Cool completely in the pan before turning out onto a tray, then chill 1 hour before filling.
Spread jam evenly over one of the layers and sprinkle with coconut.
Place second layer on top, trim the edges and chill again before frosting and decorating.
Serving Size: Makes 2 9x13” cakes
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 335.6
- Total Fat: 12.1 g
- Cholesterol: 0.0 mg
- Sodium: 143.3 mg
- Total Carbs: 54.8 g
- Dietary Fiber: 0.7 g
- Protein: 3.4 g
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