Two of my colleagues are leaving Geneva for the flatter climes of Australia. One of them is, like me, a foodie, so I just had to cook something for their farewell morning tea.
First up... a vegan cake. My friend James is a vegan and every time we have a morning or afternoon tea he is left holding his cup of coffee unable to eat any of the goodies. So I decided that this time around he would not be left cakeless. I wanted to make something that wasn't "typical" vegan food, all wholemeal flours soy and treacle, but something light, fluffy, properly cake-like. So I baked this very yummy coconut cake, only to get to work to discover that James is off this week on holidays. How frustrating! Still, my other colleagues wolfed it down so it was still a success story.
3 cups of self raising flour
2 cups caster sugar
1 c dessicated coconut
3/4 tsp salt
2 cups coconut milk
2/3rds of a cup of vegetable oil (something without a strong flavour)
1 tsp vanilla
2 tspns vinegar
Start by putting your oven on to heat up to 180 degrees. Grease and sprinkle a ring tin with flour (I in fact use baker's grease - recipe to come).
In a your mixer combine the flour, dessicated coconut, sugar and salt. Stir in the coconut milk and oil and mix until you get a smooth batter. Just before pouring into the cake tin, stir in the vinegar - this step seems to be the key to getting a lovely light cake with a soft texture and golden crust.
Bake around 1 hour 15 until a toothpick inserted into the centre comes away clean. Don't open the oven to test it until it has been in at least 25 minutes or it will sink! Cool briefly in the pan then turn onto a cooling rack. This cake is beautifully moist and needs no icing.
Teaching a workshop in Sicily — October 2017
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