Vege Mamma's Coconut Cake
Valentine Fodor, a.k.a Vege Mamma, is a baker focused on healthy cooking and yummy baked goods. Each cake looks as good as it tastes. She shares with us how she started Vege Mamma, experimenting on new cakes and a recipe for the delicious Coconut cake. Photos by Wilhelm Philipp.
Valentine Fodor, a.k.a Vege Mamma, is a baker focused on healthy cooking and yummy baked goods. Each cake looks as good as it tastes. She shares with us how she started Vege Mamma, experimenting on new cakes and a recipe for the delicious Coconut cake.
Photos by Wilhelm Philipp.
Hi! I am Valentine, I am a 24-year-old baker from Sydney, Australia. In 2017 I started Vege Mamma as a fun vegan Instagram where I could share my recipes with friends. It brought on a passion for healthy cooking and eventually cake obsessed. Vege Mamma is a health-based platform where I showcase my baked goods. I make cakes, savory tarts and various other baked goods, that cater to all dietary requirements.
I have been working on a bunch of different cakes recently that are very different to what I usually experiment with. You can customize your own or simply choose one from my menu or my Instagram page or my website
- 3 cups gluten free plain flour
- 1 cup desiccated coconut
- 2 tsp baking powder
- 1 1/2 tsp salt
- 1 1/4 cup buttermilk
- 1/3 cup coconut oil (melted)
- 2 cups coconut sugar
- 225g unsalted butter (room temp)
- 1 tsp vanilla
- 4 eggs
Cream cheese coconut frosting
- 250g cream cheese (room temp)
- 1 1/2 cups sugar free icing sugar
- 200g unsalted butter (room temp)
- 1/2 tsp vanilla
- 1/4 tsp salt
- 2 cups toasted shredded coconut to cover cake
Coconut pastry cream
- 1 cup soy milk
- 1 cup coconut milk
- 1 1/2 tsp vanilla paste
- 1/2 tsp salt
- 1/2 cup sugar
- 1/4 cup cornstarch
- 5 egg yolks
- 55g butter (cold & cut into cubes)
Start off with the pastry cream as this needs to set in the fridge overnight. For the pastry cream, you need to add milks and vanilla to a medium sized saucepan, let come to a gentle boil. In a separate bowl, combine egg yolks, sugar and cornstarch, whisk thoroughly until light in color and creamy (5-7 mins). Slowly whisk hot milk mixture into the cornstarch mix, whisk again. Pour combined milk/cornstarch mix back into saucepan, whisking constantly until mixture thickens and is smooth (this may take several minutes). Turn off heat, add cold cubed butter into the mix and whisk constantly until silky. Pour custard into a heat proof bowl, cover with plastic, press plastic onto the surface of custard mix to avoid a skin forming over the top. Refrigerate overnight.
The next day… Preheat oven to 180 degrees. Spray and line 2 x 8-inch cake pan with baking paper. In a large mixing bowl, whisk together flour, coconut shreds, baking powder and salt. Set aside.
In a separate small sized bowl, combine buttermilk and melted coconut oil. Set aside.
In a stand mixer with a paddle attachment, cream butter and sugar until light and fluffy (about 5 mins). Reduce speed and add in vanilla and eggs one at a time beating well after each addition.
Slowly start adding the wet ingredients into the butter mix, alternating between the buttermilk mix and flour mix until everything is incorporated. Do not overmix or you will have a dry cake. Stop the mixer, scrape down the sides with a spatula to ensure everything has been evenly distributed.
Divide the batter among your 2 cake tins and bake for 35-40 mins rotating at 20 mins so both are evenly baked. Take out of the oven and let cool for 2 hours before icing.
To toast your coconut shreds, preheat oven to 180 degrees. Spread shreds on a large baking pan and bake for 10 minutes until slightly golden and toasted, set aside.
Prepare the frosting by creaming butter and cream cheese in a stand mixer with a paddle attachment for 3 - 5 mins. Add in vanilla, salt and mix again. Sift in icing sugar and start off my mixing on low to avoid icing sugar going everywhere. Once you can see that everything has been incorporated then turn mixer on high and cream for additional 7 minutes until frosting is light, creamy and fluffy. Set aside.
Start assembling your cake by adding 1/2 cup of custard in between each layer and on top of cake, stack cake. Set in fridge for 10 minutes. Start coating the cream cheese frosting all over the cake and then press toasted coconut shreds onto cake.
Now it is ready to eat! Your coconut cake is the freshest when eaten on the day and will keep up to 5 days at room temp.