Vanilla Strawberry Coconut Cream Cake Recipe

Name: Vanilla Strawberry Coconut Cream Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 9 servings
Ingredients: 180g all purpose flour; 110g granulated sugar; 1 tablespoon corn starch; ¾ teaspoon baking powder; ¼ teaspoon baking soda; ¼ teaspoon salt; pinch of turmeric (optional, for colour); ¾ cup soy milk; ½ teaspoon apple cider vinegar; 60g vanilla soy yogurt; 1.5 teaspoons vanilla extract; ¼ cup canola oil

Ingredients

180g all purpose flour
110g granulated sugar
1 tablespoon corn starch
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
pinch of turmeric (optional, for colour)
¾ cup soy milk
½ teaspoon apple cider vinegar
60g vanilla soy yogurt
1.5 teaspoons vanilla extract
¼ cup canola oil

PREP TIME 30m	COOK TIME 30m	TOTAL TIME 1h
YIELD 9 servings

Instructions

Preheat oven to 350F
Add all wet ingredients in a bowl and mix well.
In another bowl, combine all the dry ingredients, add the wet ingredients and whisk until the mixture is smooth and well combined.
Pour the batter into a parchment paper lined (bottom) and well floured (sides) 8 x 8 inch cake pan.
Bake for 30 minutes or until tooth pick comes out clean.
Cool completely before cutting in half (horizontal)
Remove the coconut milk from the fridge and remove the lid.
Scrape out the top, thickened cream and leave the liquid behind (you could use it in a smoothie).
Place hardened cream in your chilled mixing bowl.
Beat for 30 seconds with a mixer until creamy.
Then add vanilla sugar and mix until creamy and smooth.
Spread the coconut cream evenly over the bottom half of the cake.
Top the cream with strawberries and cover it with the top half of the cake.
Dust the cake with icing sugar and cut into 9 pieces, decorate each piece with half a strawberry.