Food | STYLE


Coconut and


pineapple cake


Vegan cookery is becoming increasingly popular and qual ity ingredients are easier to obtain. Cara of Gladys May Cakery has shared this vegan cake recipe that is both del icious and virtuous so you can indulge gui lt-free in 2020


By Cara Watson, of Gladys May Cakery Photo Megan Clarke


Ingredients Makes 2 x 8” rounds


For the sponge: 250g vegan baking spread 300g caster sugar 250g soya or coconut yoghurt 1tbsp milled chia seeds 500g self-raising flour 75g desiccated coconut 100ml coconut milk


For the coconut buttercream: 75g vegan spread 400g icing sugar


40g desiccated coconut 1 tbsp coconut milk


For the pineapple jam: (Or you can use a high quality shop bought jam) 1 large tin pineapple chunks or slices in juice


150g sugar Method


To make the sponge, beat the spread and caster sugar together until light and fluffy. Meanwhile, mix chia seeds and yoghurt and leave for a few minutes, before adding to the butter mix. Beat together, add the flour and coconut, and mix on a low speed whilst adding the coconut milk. Transfer mixture evenly between two lined 8” cake tins and bake at 175˚C fan, for around 30 minutes or until slightly golden and a skewer inserted into the middle comes out clean. Leave to cool.


To make the buttercream, beat together the spread and icing sugar until light and fluffy, add the coconut milk and desiccated coconut at the end, then mix gently until combined. Some vegan spreads can form a slacker buttercream when whisked, so you may need to adjust the icing


sugar or coconut milk to get the right consistency.


For the jam, start by draining the pineapple (keeping the juice as this is needed for the jam) and roughly chop the pineapple into smaller chunks. Add ingredients to a pan (including juice) and boil for about 20 minutes until thickened. Transfer to a sterilised jar. Leave to cool before using.


To assemble


Spread the pineapple jam onto the bottom cake layer, and top with the coconut buttercream. Add the second layer on top, plus another layer of coconut buttercream then decorate with coconut shavings and dried pineapple. Enjoy!


For more inspiration on cakes and baking from Cara visit gladysmaycakery.co.uk January and February 2020 81


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