Place in the fridge until ready to use. Amazing! Grease and line the base and sides of an 8-inch deep, round cake pan with parchment paper. Can you make this gluten free ? If you want to make a traditional cream cheese buttercream frosting you can check out. It’s totally up to you if you want to frost the sides too (as pictured) or if you’d rather like to just create a naked cake as I did with my blueberry lemon cake. When you insert a toothpick into the middle of a cupcake and it comes out clean, then you can remove them from the oven. And while I‘m writing this I can really smell these golden browned baked shredded coconut flakes. Lovin the new layout as well good stuff @zeboy! I really need to find mind and use it again hehe I don’t use it as much as I should And i surely don’t make yoghurt cakes enough either, I’m sure my colleagues (all the men) will enjoy this cake so much! Allow to cool completely in the pan set on a wire rack. Let the cake cool in the pan for 5 minutes before turning over and releasing to a cake stand. I think I have to make a vegan version of another coconut cake soon, and if it succeeds I‘ll share the recipe here too so stay tuned! Oh this really is too gorgeous indeed guys! It’s just made with coconut yogurt and whipped coconut cream so it’s light, fluffy, wonderfully creamy and just perfect for summer! Let stand 20 minutes. Next day it’ll be easier to cut into even cake layers. Save my name, email, and website in this browser for the next time I comment. Gradually add in the powdered sugar until combined. , Hello Bianca! And even though, it contains NO EGGS and NO DAIRY, it’s still fluffy thanks to the combination of baking soda and baking powder. Happy baking! 2. I’m sure it tastes great, but I don’t really care as I’m captivated by the prettiness , Magazine worthy? The frosted cake must be stored in the fridge or the blueberry yogurt frosting may melt. I didn’t even know what I was doing when I started, Zomg everything in this post is so, sooooooooooo sexy. For the cake: Preheat oven to 350oF. Required fields are marked *. Coat the cake with the cream cheese frosting. by Ms I-Hua | Mar 3, 2014 | Cakes & Other Bakes, Home Recipes, Recipes | 22 comments. Preheat oven to 160°C (325°F). Oh my gosh this cake… I cannot get over how gorgeous this cake is! Did you use the bundt tin to bake this cake? Anyway, if you want to make just a single layer cake, you can make this vegan coconut cake recipe exactly as is and bake in a 9-inch or 10-inch pan. And after assembling, carefully loosen the cake ring, then you can gently frost the sides with the reserved cream. Have you got any idea? The flavor combination of lemon and blueberries combined with yogurt is a winner. (*, Add the coconut milk, melted coconut oil, lemon juice, and vanilla extract and mix until just combined, then add the shredded coconut flakes. Thank you! But you could also use a 8-inch cake pan to make a two layer cake with thicker layers like my chocolate cake. In a small saucepan, stir the agar-agar into the blueberry juice. To make the yoghurt icing, place the yoghurt, honey and vanilla in a bowl and stir to combine. I used the juice from canned blueberries but you could also use another fruit juice like blackberry juice. thanks Gabriella. So glad that you like this cake Thank you so much for your comment and recommendations! A lemon glaze is a finishing touch after the loaf cools. For the Cake - Preheat oven to 350F. Sift the flour, baking powder, and baking soda into a mixing bowl. But if I use gelatin and only fresh blueberries, would there be any purple colour at all? Lots of love, Bianca <3. The idea at the time, was simply, “Bake something with blueberries before they go out of season”. Roll the dipped blueberry into the caster sugar until it is totally covered. Can you please clarify, for the cake mix – do you mean coconut milk DRINK or canned coconut milk that comes with the thick cream top and coconut water underneath? Adding lime juice instead of lemon juice would even give it a tropical twist. Hi Sonia, I haven’t tried this yet but feel free do try it! (. Yum. I picked this up from the inspirational Iron Chef Shellie and think it’s the best thing since sliced bread! Learn how your comment data is processed. Hi Gabriella, so sorry to hear that you had problems to whip up the cream. This is such a beautiful cake and your images are exceptional. Ball gown cake is v. appropriate as the Oscars are on right this minute. I’m Bianca, and welcome to my blog! Pinning these beauteous photos! Add the salt and sugar and whisk to combine. Thank you in advance for your help. Ingredients: 15 (blueberries .. cinnamon .. cloves .. egg .. flour ...) 8. Your email address will not be published. Remove from heat and stir in 2-3 tablespoons of the coconut yogurt mixture to cool slightly. Add in the blueberry yoghurt and mix through gently. is it possible to add milk cream for the frosting? If you’d like to use frozen blueberries, make sure to thaw and drain them completely before folding into the coconut yogurt. You can also freeze the unfrosted cake for up to one month. I can still remember that she made a coconut mandarin cheesecake very often because it was our family’s favorite cake. Also, please make sure that it’s well chilled before whipping. 1/3 cup + 1 tbsp blueberry juice 100ml, *see recipe notes; 1 tsp agar-agar 100% powder - no flakes!, or sub 1 tbsp powdered gelatin (if-non vegan) 1 cup coconut cream 240ml, or another non-dairy whipping cream; 1 cup full-fat coconut yogurt 240g, or sub another thick yogurt … If you want to double this recipe for four 9-inch cake layers like my lemon cake, I recommend you to divide the batter in two springform pans to ensure evenly baked cake layers. I recommend you to bake cupcakes for about 20-25 minutes and muffins for about 25-30 minutes. I love to cook and bake and want to share that passion with you. You really are the queen of yoghurt cakes. In a separate bowl, whisk the egg yolks gradually adding in the second 25 grams of sugar until pale and fluffy. Refrigerate for 4 hours or overnight, until the yoghurt mixture is firm. Adapted from Ina Garten's Lemon Yogurt Cake, this recipe has a lemon syrup that is drizzled onto the hot-out-of-the-oven loaf so it soaks in and provides moisture and flavor. It is so beautiful. Well, I do! To firm up the blueberry yogurt coconut cream mixture you’ll need adding agar-agar (or substitute gelatin if non-vegan). Then, fill in your prepared cake pan and bake. I love all the blueberries spilling all over and cream cheese frosting is like one of my favorite things on this earth. It kind of reminds me of a ball gown with embroidered crystals running down spectacularly. Since the agar-agar yogurt mixture starts to gel when it gets cooler than 95°F (35°C), you should assemble the cake as fast as possible. Once the cake is cooled cut into 3 even cake layers. So happy that you like this cake mixture into the remaining coconut yogurt mixture top and finish with 1/3... The bundt tin to bake this cake is v. appropriate as the Oscars are on right minute. 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