Vegan Lemon-Coconut Cake
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of Vegan Lemon-Coconut Cake calories by ingredient
Introduction
A very slightly modified version of my Vegan Lemon Sheet Cake, this is a two-layer beauty moist and tender from coconut milk and brightly flavoured from lemon juice, zest and extract. Sandwiched with jam and coconut it's the perfect base for any decoration! A very slightly modified version of my Vegan Lemon Sheet Cake, this is a two-layer beauty moist and tender from coconut milk and brightly flavoured from lemon juice, zest and extract. Sandwiched with jam and coconut it's the perfect base for any decoration!Number of Servings: 24
Ingredients
-
20 oz sugar
8 oz non-hydrogenated margarine
¼ cup lemon juice
grated zest of 4 lemons
2 tsp vanilla
1 ½ tbsp lemon extract
24.6 oz flour
2 tbsp baking powder
1 ½ tsp baking soda
1 ½ tsp salt
2 cups water
2 cups premium coconut milk
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Filling
¾ - 1 cup pure raspberry jam, warmed slightly until spreadable
1/3 cup fine-shred coconut
Directions
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.