Serves 8-10
Dessert

Ingredients

Coconut Cake with Caribbean Curry and Vegan Meringue
  • large eggs, 6,,at room temperature and separated,
  • full fat coconut milk, 1 ½, cups,,aroy-d-coconut-milk-14-oz
  • shredded coconut, ½, cup + 2 tablespoons,,shredded-coconut-medium-flakes
  • white sugar, 1 ½, cups,,white-sugar
  • salt, ¼, teaspoon,,himalayan-fine-pink-salt
  • vanilla extract, ¾, teaspoon,,nielsen-massey-tahitian-vanilla-extract
  • butter, ½, cup or 1 stick, melted and cooled,
  • cake flour, 2, cups, sifted,
  • baking powder, 3 ½, teaspoons,,baking-powder
  • Caribbean curry powder, 1 ½, teaspoons,,mild-west-indian-curry-powder
  • aqua faba powder, 1, jar, for meringue,vor-vegan-meringue-powder
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Coconut Cake with Caribbean Curry and Vegan Meringue

Fit for a special occasion, this cake made with coconut milk and a touch of curry powder (our secret ingredient) gives the dessert its Caribbean flare. The pillowy vegan meringue topped with toasted coconut flakes adds a subtle crunch and roasted flavor.
Written By Megan Fawn Schlow | May 05, 2021

Ingredients

Coconut Cake with Caribbean Curry and Vegan Meringue
  • large eggs, 6,,at room temperature and separated,
  • full fat coconut milk, 1 ½, cups,,aroy-d-coconut-milk-14-oz
  • shredded coconut, ½, cup + 2 tablespoons,,shredded-coconut-medium-flakes
  • white sugar, 1 ½, cups,,white-sugar
  • salt, ¼, teaspoon,,himalayan-fine-pink-salt
  • vanilla extract, ¾, teaspoon,,nielsen-massey-tahitian-vanilla-extract
  • butter, ½, cup or 1 stick, melted and cooled,
  • cake flour, 2, cups, sifted,
  • baking powder, 3 ½, teaspoons,,baking-powder
  • Caribbean curry powder, 1 ½, teaspoons,,mild-west-indian-curry-powder
  • aqua faba powder, 1, jar, for meringue,vor-vegan-meringue-powder
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  1. Preheat oven to 350
  2. In a mixing bowl, combine the egg yolks, coconut milk, ½ cup of shredded coconut, sugar, salt, vanilla extract, and cooled melted butter. Whisk together to combine.
  3. In a separate bowl, beat the egg whites on high with a pinch of salt until stiff peaks form when the beaters are lifted from the bowl.
  4. In another mixing bowl sift the cake flour, baking powder, and curry powder together. Slowly whisk in the egg yolk and coconut milk mixture then fold in 1/3 of the whipped egg whites at a time so they don’t lose their lift.
  5. Butter two 9-inch cake pans and line the bottom with parchment paper. Add half the batter to each pan and tap lightly on the counter to release the air bubbles. Bake the cakes for 35 minutes or until the tops are golden and a skewer inserted into the center of the cake comes out clean.
  6. Remove the cakes form the oven and transfer to a cooling rack for 20 minutes. Once slightly cooled, release the cakes from the pan and continue to cool for at least an hour. (The cake can be make a day ahead)
  7. In the meantime, prepare the aqua faba meringue per the package and frost the cake.
  8. In a small skillet over medium heat, add the remaining 2 tablespoons of coconut flakes and toast. Stir freguently until golden and fragrant, about 3-4 minutes. Transfer onto a plate and let cool.
  9. Spread a dollop of the meringue on the first tier of the cake. Add the second tier and cover with meringue. Sprinkle the toasted coconut flakes overtop to finish.