Friday 1 January 2021

Vegan Winter Wonderland Coconut White Chocolate Layer Cake

A white chocolate and coconut filled cake perfectly decorated for a magical winter!

This is by far one of my favourite cakes to have decorated. Yes the flavour was immensely satisfying, can't beat coconut with white chocolate. But to make it look all snowy and wintry was so much fun I felt like I wanted to travel to Lapland and immerse myself with reindeer and drink hot chocolate! I got the idea for the snow-covered Christmas trees on Pinterest and used upside down ice-cream cones. Whoever thought of the idea is a genius as I think it really looks wonderful. It's very simple to do, simply pipe buttercream in small stars and leave room for the tip so you can use that to place on the cake. I covered my trees in a little edible glitter too to give it a sparkly finish. 

Check out my other cakes for more inspiration!



Prep: 15 minutes 
Cook: 20-25 minutes
Serves: 8


320g Self-raising flour
2 tbsp Cornflour
1 tsp Baking soda
1/2 tsp salt
355g Caster sugar
170g Butter melted
350ml Coconut milk from a carton + 2 tsp Apple Cider Vinegar
1 tsp Vanilla extract
1 tsp Coconut extract
300g Butter
200g White chocolate
500g Icing sugar
3 tbsp Soya milk
Shredded coconut for outside of cake
70g Desiccated coconut for in-between cake layers
Homemade white chocolate truffles get the recipe here
Ice-cream cones x4 optional


✿Preheat the oven to 180c and grease and line x3 6inch cake pans with baking paper. 
In a jug, mix together the coconut milk and apple cider vinegar and leave to sit about 5 minutes.
In a large bowl, add the flour, cornflour, baking soda, salt and sugar and whisk well to combine. 
To the bowl with the dry ingredients, pour in the wet ingredients  and mix with a large spoon until just combined, but be careful not to over mix the batter or your cake won't be soft and fluffy.
Pour into prepared pans and bake for 20-25 minutes, until a knife inserted comes out clean.
Let the cakes cool in the pan for 10 minutes, then carefully remove them and place on a cooling rack. Allow the cakes to cool completely before spreading on the buttercream.
Meanwhile make the buttercream. Melt the white chocolate in the microwave or in a bain-marie then leave to cool. 
Using an electric mixer or standing mixer, beat the butter until smooth and no lumps are visible, making sure to scrape down the sides of the bowl occasionally. 
Gradually add in the icing sugar and mix together till combined again always scrape around the sides to collect missed butter at the bottom. 
Pour in the white chocolate and mix and then add the soya milk last and mix together. Add more milk for a looser consistency. 
To assemble the cakes, place one layer on a cake board or plate and spread a little buttercream on top. I also pipe a ring of buttercream around the outside of the cake to give it some height but this is optional. Sprinkle half of the desiccated coconut in the middle then repeat  the process with the remaining cake layers. 
Cover the cake with buttercream - a crumb coat first then the final layer - and then decorate with the shredded coconut and buttercream tree cones. To make the white chocolate truffles, follow this recipe it's super easy!
Place in the fridge to set about an hour before serving. Best kept in the fridge up to a week. Enjoy!



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