Vegan Coconut Lime Cake

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recipe by Zucker & Jagdwurst https://www.zuckerjagdwurst.com/de/

  • Time icon
    Total Time
    9hrs 55mins
  • Serves icon
    Serves
    10
  • Calories icon
    Calories
    955
based on 1 ratings

User generated recipes have not been re-tested by Kenwood.

recipe updated Dec 7, 2023

Ingredients

  • Lime icon
    Lime
    9
  • Pastry flour icon
    Pastry flour
    525 g
  • Unsweetened shredded coconut icon
    Unsweetened shredded coconut
    150 g
  • Caster sugar icon
    Caster sugar
    375 g
  • Vanilla sugar icon
    Vanilla sugar
    40 g
  • Baking powder icon
    Baking powder
    25 g
  • Sparkling mineral water icon
    Sparkling mineral water
    600 ml
  • Vegetable oil icon
    Vegetable oil
    150 ml
  • Vegetable whipping cream icon
    Vegetable whipping cream
    300 ml
  • Cream stabilizer icon
    Cream stabilizer
    16 g
  • Water icon
    Water
    75 ml
  • Agar agar icon
    Agar agar
    30 g
  • Canned coconut milk icon
    Canned coconut milk
    75 ml
  • Vegan curd cheese icon
    Vegan curd cheese
    300 g
  • Coconut yogurt icon
    Coconut yogurt
    300 g
  • Flaked coconut icon
    Flaked coconut
    150 g
  • Lime zest icon
    Lime zest
    as needed

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Chef Patissier XL
  • kCook icon Large mixing bowl
  • kCook icon Large saucepan
  • kCook icon Frying pan
  • kCook icon Piping bag
  • kCook icon Springform pan - 7"

Step preview

  1. Pre-heat an oven 180°C
  2. Grease a springform pan and set aside
  3. Attach the Creaming Beater
  4. Add the ingredients into the appliance bowl
  5. Mix with splashguard fitted - 1 min, Speed Max
  6. Pour the batter into the springform pan
  7. Bake until a skewer tests clean – 30 min, 180°C
  8. Remove from the oven, let cool and continue
  9. Grease a springform pan and set aside
  10. Attach the Creaming Beater
  11. Add the ingredients into the appliance bowl
  12. Mix with splashguard fitted - 1 min, Speed Max
  13. Pour the batter into the springform pan
  14. Bake until a skewer tests clean – 30 min, 180°C
  15. Remove from the oven, let cool and continue
  16. Grease a springform pan and set aside
  17. Attach the Creaming Beater
  18. Add the ingredients into the appliance bowl
  19. Mix with splashguard fitted - 1 min, Speed Max
  20. Pour the batter into the springform pan
  21. Bake until a skewer tests clean – 30 min, 180°C
  22. Remove from the oven, let cool and continue
  23. Add the ingredients into a large bowl
  24. Beat until well combined and set aside at room temperature
  25. Add the ingredients into a large saucepan
  26. Heat until boiling – high heat
  27. Boil while whisking continuously – 2 min
  28. Remove from the heat, add the ingredients and whisk until combined
  29. Let cool completely
  30. Carefully stir in the whipped cream and chill in the fridge
  31. Place the flaked coconut into a large frying pan and roast over medium heat until light brown
  32. Pipe the cream in a circular motion on top of the first cake base using a piping bag
  33. Add the second cake base and pipe some cream on it
  34. Repeat with the third cake base and spread the rest of the cream around the sides of the cake
  35. Carefully press the cooled coconut onto the cream around the cake
  36. Decorate if you wish
  37. Refrigerate until ready to serve
  38. Serve
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