Egg-Free Triple Layer Coconut Cake
"This is a cool, refreshing refrigerated layer cake with intense coconut flavor. Using coconut milk in the cake batter gives the cake a moist texture, makes up for the lack of eggs and gives the cake a light coconut flavor. I have had success with this egg replacer mixture in other baking recipes. It is the equivalent of using two large eggs. The icing is creamy and delicious with flakes of coconut throughout and sprinkled atop the iced cake. Please note that in order for the icing to adhere properly to the cake, the cake itself MUST be completely cooled."
- Ready In:
- 8hrs 35mins
- Ingredients:
- 14
- Yields:
-
1 cake
- Serves:
- 10
ingredients
-
Egg Replacer
- 3 tablespoons water
- 3 tablespoons oil
- 2 teaspoons baking powder
-
Batter
- 2 3⁄4 cups flour
- 1⁄4 cup cornstarch
- 1 1⁄2 cups sugar
- 1 1⁄2 cups coconut milk
- 2 1⁄2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla bean paste (or 1 1/2 tsp. vanilla extract)
-
Icing
- 1 (12 ounce) container Cool Whip, thawed
- 1 cup sour cream
- 1 cup sugar
- 2 cups coconut, flaked, sweetened
directions
- Prepare icing eight hours before baking cake to allow enough time for it to set/chill. In a medium mixing bowl, whisk together Cool Whip, sour cream and sugar. Fold in 1 cup coconut. Chill for at least 8 hours.
- Preheat oven to 350°F
- Grease and generously flour three 9" cake pans.
- In a small bowl, whisk together 3 tbs. water, 3 tbs. oil and 2 teaspoons baking powder. Set aside.
- In a large bowl, combine all other ingredients and then add egg replacer mixture.
- With an electric mixer, beat on medium speed until smooth. Pour batter evenly into cake pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center of each cake comes out clean.
- Cool cakes on a wire rack for 1 to 2 hours or until completely cooled. Carefully turn cakes out of pan.
- Apply icing between each layer and on the top and sides of cake. (Note: Cakes must be completely cool. Otherwise, the icing will not adhere and will melt down the sides of the cake.).
- Sprinkle top and sides generously with remaining coconut.
- Refrigerate until ready to serve. Store left overs in refrigerator.
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RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p>
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