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+ servings

Coconut Cake with Vanilla Bean Frosting


  • Vanilla Bean Frosting
  • 3 cans coconut milk
  • ½ cup agar flakes
  • pinch sea salt
  • 6 Tbsp maple syrup
  • ¼ cup brown rice syrup
  • 1 vanilla bean
  • 1 ½ Tbsp arrowroot powder
  • 2 Tbsp filtered water
  • 1 Tbsp vanilla extract

  • Coconut Cake
  • 3 ½ cups spelt flour
  • 1 Tbsp baking powder
  • 1 ½ tsp baking soda
  • 2 ½ cups unsweetened shredded coconut, divided
  • 1 ½ cups maple syrup
  • 1 ½ cups water
  • ¾ cup olive oil
  • 1 ½ Tbsp apple cider vinegar
  • 2 tsp sea salt
  • 1 Tbsp vanilla extract


  • Vanilla Bean Frosting
  • Place coconut milk, agar flakes, salt, agave syrup and rice syrup in a medium-size saucepan.
  • Cut the vanilla bean in half lengthways and remove seeds using the tip of a small knife. Place seeds and pod into a saucepan.
  • Whisk everything together, place over high heat and bring to a boil, whisking every minute or so.
  • Lower heat, cover and simmer for 15 to 20 minutes or until agar flakes have completely dissolved.
  • In a small bowl, mix the arrowroot powder with water and slowly pour into the coconut mix, whisking constantly.
  • Raise heat and continue whisking until mixture begins to boil again. Remove from heat and stir in vanilla extract.
  • Pour into a baking dish or bowl, once it has stopped steaming place in the fridge and chill until completely set, about 2 hours.
  • The mixture will be hard, use a metal spoon to scoop into a food processor and blend until completely smooth. Scrape down the sides and blend again.
  • Place frosting in a container and chill for at least an hour or better still overnight.

  • Coconut Cake
  • Preheat oven to 350° F and prepare cupcake tins
  • Sift flour, baking powder, and baking soda into a medium-size mixing bowl.
  • Blend 2 cups of the coconut in a food processor until fine.
  • Add to flour mixture along with remaining ½ cup of coconut. Use a whisk to stir, making sure everything is combined, set aside.
  • In another bowl whisk together the maple syrup, water, olive oil, vinegar, salt, and vanilla until emulsified.
  • Pour into the flour mixture and use the whisk to gently stir everything together. (Be careful not to over mix over mix)
  • Use a rubber spatula to scrape the sides and to check if there are dry lumps of flour on the bottom of the bowl.
  • Divide mixture between the cupcake tins (Should make about 24 cupcakes) Place in the oven and bake for 20 to 22 minutes or until a toothpick comes out clean. The cupcakes should be a deep golden color.
  • Remove from oven and allow to cool completely