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Coconut Cake

A yummy, moist coconut cake is the perfect summer dessert, in my book. This light, flavorful cake is the end to any al fresco feast. 


2 cups whole wheat pastry flour
1 cup semolina flour
1 tablespoon baking powder
1 1/2 teaspoons baking soda
generous pinch sea salt
1/2 teaspoons pure vanilla extract
1/2 cup avocado oil
1/2 cup Suzanne's Specialties brown rice syrup
1/2 cup fresh lime juice
grated zest of 1 lime
1/2 cup unsweetened coconut milk
2/3-1 cup unsweetened almond or soy milk
1/2 cup unsweetened shredded coconut


2 cups unsweetened almond or soy milk
3 tablespoons Suzanne's Specialties brown rice syrup
1 cup unsweetened shredded coconut
2-3 tablespoons arrowroot, dissolved in small amount of cold water

Preheat oven to 350 degrees and lightly oil and flour a standard bundt pan. Whisk together flour, semolina, baking powder/soda and sea salt together. Mix in vanilla, oil, rice syrup, lime juice and zest and coconut milk. Slowly add milk, mixing to form a smooth, spoonable batter.

Fold in coconut and spoon batter evenly into prepared pan. Bake until the top of the cake springs back to the touch or a toothpick inserted comes out clean. Remove from oven and cool for 5-7 minutes before inverting cake out of pan. Place on a serving platter and set aside to cool completely before frosting. Prepare frosting by placing milk, rice syrup and 1/2 cup coconut in a saucepan over medium-low heat. When the mixture is warmed through, stir in dissolved arrowroot and cook, stirring constantly, until it thickens, about 3 minutes. 

Transfer to a bowl, cover and chill completely. To frost the cake, loosen the frosting with a whisk and spoon over cake to cover. Sprinkle with coconut and serve. Makes 8-12 servings 


Frey Vineyards
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