For my version 3.0, I used xylitol and erythritol instead of sugar, so it probably does not taste as good as it would with ‘real’ sugar – which I must try as soon as I am allowed to eat sugar again (the following recipe asks for ‘normal’ sugar, but feel free to substitute). Anyway, it tastes very very delicious – despite my sugar substitutes and using a somewhat gluey mix of gluten-free all-purpose flour.
So, how can this cake be described best? It’s a really moist, fluffy, creamy combination of coconut, cream cheese and vanilla – very delicious and absolutely addictive! Please adjust this recipe according to your taste, e.g. you may add more vanilla or coconut flavour if you like. Or granish with roasted, shredded coconut. Another idea would be to spread some jam between the layers – this would surely look very nice. However, take care to use a high-quality flour for this cake and adjust the amount of milk if needed (I had some problems with my low-quality gluten-free all-purpose flour).
Preheat oven to 350°F (175°C) and lightly grease three 9 inch (or four 8 inch) round cake pans.
In a large bowl, mix together dry ingredients, except shredded coconut.
Pour wet mixture into dry mixture and whisk until just combined.
Fill cake pans evenly with batter and bake for about 15 – 20 minutes, until a toothpick comes out clean.
Let cakes cool completely before assembling.
Using a hand mixer, beat vegan margarine and cream cheese until smooth and creamy. Slowly add powdered sugar and vanilla and beat well until smooth. Stir in coconut.
Spread frosting between each layer of cake. Garnish the cake with shredded coconut on top (and sides if you have frosted them).