- Jewish Learning
These slices are a coconut-lover’s heaven; they are creamy and rich, and the fluffy vanilla-flavored frosting topped with loads of coconut and combined with a slightly crunchy base makes you wish for another portion, and another, and another… Makes about 24
24 x 17-centimeter/9 and 1/2 x 7-inch baking pan, oiled
100 grams (1/2 cup) sunflower oil
180 grams (2/3 cup) brown rice syrup
2 tablespoons plain soy milk
1/2 teaspoon vanilla extract
1 teaspoon Tuscanini Lemon Juice or apple cider vinegar
5 tablespoons cornflour/cornstarch, such as Gefen
65 milliliters/1 and 2/3 cups vanilla-flavored soy milk
100 grams/1/2 cup raw/unreﬁned brown sugar, plus 2 tablespoons
1/4 teaspoon vanilla bourbon powder or up to 1/4 teaspoon alcohol-free vanilla extract (brands of vanilla extract may vary in their strength, so start with a bit less and add to taste)
a pinch of ground turmeric
100 grams/ 3/4 cup margarine, at room temperature
55 grams/ 2/3 cup desiccated coconut, lightly toasted
Preheat the oven to 160 degrees Celsius (325 degrees Fahrenheit) Gas 3.
Sift together the flour, cornflour/cornstarch and baking powder in a mixing bowl, then mix in the salt, turmeric, and coconut.
In a separate bowl, mix the oil, syrup, milk, vanilla extract, and lemon juice or vinegar. Pour into the bowl of dry ingredients and mix gently with a spatula until combined.
Spoon the mixture evenly into the prepared baking pan, pressing it down lightly. This mixture is thicker than you might expect – it slightly resembles moist cookie dough. Put it in the preheated oven and check it after 10 minutes and every couple of minutes thereafter. Remove it from the oven as soon as you see a slight change in color. If you wait until it gets golden brown, you might end up with a tasty but quite hard base that will be difﬁcult to eat with a fork. When it is ready, remove it from the oven, allow it to cool for a couple of minutes, then cover it with clingﬁlm/plastic wrap to keep it soft. Allow to cool completely.
For the frosting, mix the cornflour/cornstarch into 120 milliliters/1/2 cup of the milk, then stir in the two tablespoons brown sugar, the vanilla powder, and turmeric.
Heat the remaining milk in a saucepan until boiling, then remove from the heat and slowly add the cornflour/cornstarch mixture, whisking vigorously. Put back over low heat and whisk for a minute until the sticky cream starts bubbling. Remove from the heat, allow to cool completely and whisk until smooth again.
Very ﬁnely grind the remaining sugar in a spice mill or food processor. In a bowl, beat the margarine with an electric whisk until soft. Gradually add the powdered sugar and beat until light and fluffy. Now add the vanilla cream, gently mixing with a spatula to get an even, smooth frosting.
Spread the frosting evenly over the cooled base. Sprinkle the coconut over it to cover completely. Wrap in foil and refrigerate for a couple of hours before cutting into slices, to serve.
From Vegan Baking: More than 50 Recipes for Vegan-Friendly Cakes, Cookies & Other Baked Treats by Dunja Gulin
Photography by Clare Winfield © Ryland Peters & Small 2024
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