Vanilla Bean Coconut Cream Cake

October 1st, 2019 | Posted by Milana in Dessert | Recipes - (0 Comments)



2-1/2 cups Sifted Cake Flour (sift cake flour first, then measure out for the recipe)

2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

1/2 cup Coconut Oil

1/4 cup Unsweetened Applesauce

1-1/2 Cups Evaporated Cane Sugar (or regular granulated sugar)

5 Large Egg Whites, room temperature (you’ll be using the yolks to make custard)

1/3 cup Vegan Sour Cream, at room temperature (I like to use Wayfare)

2 tsp Vanilla Bean Paste (I use Trader Joe’s. Can substitute for regular vanilla extract but won’t have the same flavor)

1 tsp Coconut Extract (I use Flavorganics)

1 cup Ripple Unsweetened Vanilla Milk, room temperature ( or can substitute for canned coconut milk; I like Trader Joe’s Organic)


1 can Organic Canned Coconut Cream (I use Trader Joe’s)

1 cup Ripple Unsweetened Vanilla Milk

3/4 Unsweetened Shredded Coconut (I use Trader Joes)

2/3 Cup Sugar, divided (I use organic evaporated cane sugar)

1/4 tsp Salt

5 Large Egg Yolks, room temperature

2 Tbsp Organic corn starch or arrowroot powder

1 Tbsp Coconut Oil

1-1/2 tsp Vanilla Bean Paste


1 can Organic Coconut Cream, I get mine from Trader Joe’s, refrigerated at least 2 hours

1 Tbsp Maple syrup or any other sweetener on hand

1 tsp Vanilla Extract


CAKE: Heat oven to 350F. Grease 9×13” cake pan with baking spray. In a large mixing bowl, whisk the cake flour, baking powder, baking soda, and salt together. Set aside.

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat coconut oil and sugar together on medium-high speed until smooth. Scrape down sides and bottom of the bowl with a rubber spatula as needed. Beat in egg whites until combined, then add sour cream, applesauce, vanilla paste, and coconut extract. Beat until combined. Scrape down sides as needed. Mixture may look curdled as a result of varying textures. This is normal. With mixer on low speed, slowly add in the dry ingredients and the milk. Beat on low speed until combined.

Pour batter evenly into baking pan and bake for 40 minutes or until a tooth pick inserted in the center comes out clean.

CUSTARD: In a medium sauce pan, combine coconut cream, milk, shredded coconut, 1/3 cup sugar and salt. Bring to a simmer and stir occasionally. While mixture is cooking, In another medium bowl, whisk together the egg yolks, 1/3 cup sugar and starch.

Slowly add 1/2 cup of the coconut mixture into the eggs while whisking to ensure the eggs don’t curdle. Add another 1/2 cup while whisking then transfer yolk mixture into the saucepan with the coconut mixture. Continue whisking until mixture thickens and a few bubbles have surfaced.

Turn off the heat and stir in coconut oil and vanilla bean paste. Let mixture cool down to a warm temperature, mixing every 5 minutes to help cool quickly.

When cake cools, poke holes with the end of a wooden spatula. Pour custard all over cake spreading evenly. Allow to cool completely before frosting.


Open the can and scoop out the hard cream into a bowl leaving behind any liquid in the can. Add your sweetener and extract and using a hand mixer beat until fluffy and creamy. Frost cooled cake and garnish with toasted unsweetened shredded coconut.

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Rating: 5.0/5 (1 vote cast)

Top O’ The Mornin’ To Ya ! …. these are just one of the 2 creations I whipped up in honor of St. Patty’s Day :). Found the original recipe for the cupcakes on The coconut frosting was just something I came up with on my own. I never imagined the combination of pistachios and coconut and I must say they go very well together. Their flavors compliment each other. Let me know what you guys think. Happy St. Patricks Day!


1 cup all purpose flour

3/4 cup white whole wheat flour

1/3 cup cane or coconut sugar

1 (4 serving) pkg. instant pistachio pudding mix

2-1/2 tsp baking powder

1/4 tsp salt

2 Large Eggs

1-1/4 cups any milk

1/4 cup avocado oil

1/4 cup unsweetened applesauce

1 tsp pure vanilla extract

7 drops green food coloring


8oz. cream cheese, softened

1-1/2 cups confectioners sugar

1 tsp vanilla extract

1-1/4 tsp coconut extract


Heat oven to 375F. In a large mixing bowl, stir together flours, pudding mix, sugar, baking powder, and salt. In a small bowl, combine eggs, milk, applesauce, oil, food color and vanilla. Stir into the flour mixture just until combined. Fill cupcake liners 2/3 full. Bake for 18-20 min or until golden brown. Cool on a wire rack completely before frosting.

For Frosting:

Beat all the ingredients on medium until combined and frost.

18 Servings
Amount Per Serving
  Calories 185.7
  Total Fat 6.6 g
  Saturated Fat 2.2 g
  Polyunsaturated Fat 1.1 g
  Monounsaturated Fat 2.8 g
  Cholesterol 21.8 mg
  Sodium 217.1 mg
  Potassium 88.0 mg
  Total Carbohydrate 26.5 g
  Dietary Fiber 1.1 g
  Sugars 14.6 g
  Protein 4.2 g
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Rating: 5.0/5 (2 votes cast)