Kokoskuchen (vegan coconut cake)

Method

1. Stir the vinegar into the coconut milk and set aside for 5 minutes.
2. Whisk the flour, baking powder, baking soda and salt together in one bowl.
3. Whisk the sugar and oil into the soured coconut milk, then stir in the desiccated coconut and vanilla. Fold in the dry ingredients just until combined.
4. Pour into a lined loaf tin and scatter the coconut flakes over the top, if using.
5. Bake at 175°C for 40 to 45 minutes, until a skewer comes out clean or with a few moist crumbs, tenting loosely with foil if the top browns before the centre is done.
6. Cool in the tin for 15 minutes, then turn out onto a rack to cool completely before slicing.

Notes

• Shake the coconut milk can well before measuring. It separates in the can, and using only the thin liquid without the fat gives a leaner, less moist cake than intended.
• The vinegar and baking soda together give this cake its lift, standing in for what eggs and baking powder alone would otherwise provide. Do not leave either out.
• Toasting the coconut flakes on top lightly under the grill for the last 2 minutes, watched closely, adds colour and crunch if the plain bake looks pale.
• It keeps for 4 days at room temperature, wrapped, and the coconut flavour if anything deepens by day two.

Ingredient substitutions

• Full-fat coconut milk is what gives this cake its moisture and coconut flavour together; light coconut milk gives a noticeably drier, blander result.
• For a glazed version, whisk 100 g icing sugar with 20 ml coconut milk and drizzle over the cooled cake.
• A squeeze of lime, added with the vanilla, brightens the coconut flavour well.
• Desiccated coconut can be swapped for unsweetened shredded coconut for a slightly coarser texture.