As someone who makes pastries for a living, I feel almost obligated to make my own wedding cake. Don’t get me wrong, I really REALLY want to. It’s ridiculously tempting. The only thought holding me back is figuring out how to get it to the wedding safely and where I would keep it until we need it.
So maybe I won’t make it myself, we’ll see. That thought is still on the table. As for what flavor we want, Robert and I really like coconut, and since the wedding will be in Spring, I knew I wanted to incorporate some lemon in there somehow.
Today I made a mini vegan coconut and lemon poppy cake, with a creamy, fluffy coconut frosting. While our wedding cake probably won’t be vegan, I thought this would be a good (and delicious) challenge for myself.
What was left of the scraps. Neither of us could resist snacking on them (yay baker’s treat!).
This cake came out surprisingly moist, soft, and not over-the-top sweet, which I definitely enjoyed. I was tempted to soak it in a Limoncello simple syrup, but after tasting it I knew it didn’t need any help in the moisture department. The frosting I used contains coconut oil, making it fluffy but also gave it a smooth and melt-in-your-mouth sort of feeling.
Long story short, this cake definitely did not disappoint, and I won’t hesitate to make it again. The fact that is dairy-free and eggless is just an added bonus to how good it is (and how easy it was to make)!
Coconut Lemon Poppyseed Cake
Makes 2 (4 inch) cakes
100 g sugar
3 Tablespoons lemon zest
110 g oil
200 g cake flour
1 g salt
1/2 teaspoon baking powder
200 g coconut milk
1 teaspoon poppy seeds
Preheat your oven to 350F. In a mixing bowl fitted with a paddle attachment, mix your sugar, lemon zest, and oil together until combined. In another bowl, whisk together cake flour, salt, and baking powder. With mixer running, slowly add in flour mixture, mixing until incorporated. Scrape sides of bowl. With mixer running again, stream in coconut milk and then add in poppy seeds. Scrape sides of bowl again and let mixture mix until everything is fully incorporated.
Lightly oil 2 (4 inch) cake pans and divide batter between pans. Bake at 350F for 25-30 minutes, or until a toothpick inserted in the center comes out clean. When cakes are done, let them cool completely before removing from their pans.
Vegan Coconut Frosting
Makes about 4 cups
250 g Butter-Flavored Shortening, room temp.
175 g coconut oil, room temp.
175 g powdered sugar, sifted
1/2 teaspoon vanilla extract
In a mixing bowl with a paddle attachment, cream together shortening and coconut oil. Slowly add in powdered sugar, mixing until fully incorporated. Scrape bowl. You can add more powdered sugar if you like, according to your tastes. Add vanilla extract and mix until your frosting is light and fluffy, making sure that all ingredients are fully incorporated.
*I would strongly advise refrigerating any cakes that use this frosting as the coconut oil does have a tendency to melt at any temperature higher than room temp.