Sometimes a simple sponge is all you need to wow a crowd at a tea party or birthday event. This cake does exactly that with it’s light vanilla sponginess teamed with a lightly whipped yet decadent coconut cream. If you’re feeling extra legendary you could smear a layer of berry jam between the two cake layers to really take things to the next level.
- 3 x 270mL cans coconut cream (Woolworths Select works great for this recipe)
- 2 cups soy milk
- 2 teaspoons apple cider vinegar
- 2/3 cup canola oil
- 1 cup caster sugar
- 3 teaspoons vanilla extract
- 2 1/2 cups plain flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2/3 cup icing sugar
- Strawberries to serve
- Start making the coconut cream by place the cans of coconut cream in the fridge, upside down. Leave them there overnight.
- When you’re ready to make your cake, preheat the oven to 180°C and grease two springform cake tins.
- Whisk together the soy milk and apple cider vinegar in a medium bowl and set aside to curdle.
- In a large bowl, sift together the flour, baking soda and baking powder.
- Pour the canola oil, 2 teaspoons of vanilla extract and caster sugar into the soy milk mixture and combine well.
- Slowly add the wet ingredients to the dry until fully combined, some small lumps are ok.
- Pour the mixture evenly into the two baking tins and bake for 30 minutes or until a skewer comes out clean.
- Allow to cool completely.
- To make the coconut cream, remove the cans from the fridge, open them slightly and drain off the liquid. You should be left with a large lump of coconut cream in the bottom of the cans.
- Spoon the cream into a large bowl, add the vanilla and sift in the icing sugar.
- Whip with an electric mixture or hand beater until the mixture resembles whipped cream.
- Flip one of the cakes upside down and liberally spread out a layer of coconut cream.
- Place the other cake upside down on top of the cream and apply another thicker layer of coconut cream.
- Add strawberries and serve.