Sunday, December 16, 2018

posna torta od kokosa




Nežna bela torta za moju treću sreću Milicu - veganku već godinu dana. Moja sedamnaestogodišnja Milica koja ima običaj da uđe u kuhinju, zvecka neko vreme šerpama i svaki put skuva fenomenalno kreativan veganski obrok. Zamiriše kuću, napuni dve činijice i par tanjirića pride, pa se sladimo. Milica slavljenica je ovu tortu poželela kad ju je pronašla na netu. A toliko su retke prilike u kojima mi išta traži, da sam ovu prigrabila svim srcem.











Potrebni sastojci - za kore:

  • 2 i po šolje (312g) + još 2 kašike brašna
  • 1 i po šolja (300g) belog šećera
  • 2 kašikice sode bikarbone
  • 3/4 kašikice soli
  • 2 šolje (160g) rendanog kokosa
  • 1 i po šolja (360ml) punomasnog kokosovog mleka
  • 1/2 šolje (120ml) rastopljenog kokosovog ulja
  • 1 kašika jabukovog sirćeta
  • 1 kašikica ekstrakta vanile



Za fil:

  • 4 ipo šolje (540g) šećera u prahu
  • 1/2 šolje (112g) maslaca od soje
  • 1/4 šolje (60ml) ruma
  • 1 kašika kokosovog mleka





Rernu podgrejati na 180°C.
Pouljiti i pobrašnjaviti dva ista okrugla kalupa.
Brašno prosejati, pa mu dodati šećer, sodu bikarbonu, so i rendani kokos. Dobro promešati.
Dodati kokosovo mleko, rastopljeno kokosovo ulje, jabukovo sirće i ekstrakt vanile, pa umešati smesu za kore da bude bez grudvica. Ne mešati previše dugo.
Smesu podeliti u dva kalupa. Poravnati odgore, jer će smesa biti previše gusta da se sama oblikuje.
Peći oko 30 minuta, dok čačkalica ne pokaže da su kore pečene.
Prebaciti na rešetku da se dobro ohladi pre filovanja.
Šećer u prahu pomešati sa sojinim puterom, rumomo i kokosovim mlekom i miksati električnim mikserom. Ako je fil previše gust, pažljivo dodavati kokosovog mleka, dok se ne dobije adekvatna gustina. Ako je smesa preretka, dodavati šećer u prahu.
Filovati tortu i posuti sa puno kokosa.





For the Coconut Cake:

  • 2 and 1/2 cups (312g) + 2 Tbsp All Purpose Flour
  • 1 and 1/2 cups (300g) White Sugar
  • 2 tsp Baking Soda
  • 3/4 tsp Salt
  • 2 cups (160g) Dessicated Coconut
  • 1 and 1/2 cups (360ml) Full Fat Coconut Milk*
  • 1/2 cup (120ml) Coconut Oil (Melted)
  • 1 Tbsp White Vinegar (or Apple Cider Vinegar)
  • 1 tsp Vanilla Extract



For the Coconut Rum Frosting:

  • 4 and 1/2 cups (540g) Powdered (Confectioners) Sugar
  • 1/2 cup (112g) Vegan Butter
  • 1/4 cup (60ml) Malibu Coconut Rum*
  • 1 Tbsp Coconut Milk







Preheat the oven to 350°F (180°C).
Spray two 8 inch cake pans with non stick spray and line the bottoms with parchment paper. Set aside.
Sift the flour into a mixing bowl and then add the sugar, baking soda, salt and dessicated coconut. Mix together.
Then add in the coconut milk, melted coconut oil, vinegar, and vanilla and stir into a thick batter. Make sure it’s well mixed but be careful not to overmix.
Divide the batter evenly between the two cake pans and spread it out to the edges of the pans with a spatula or the back of a spoon, the batter will be too thick to spread out on its own.
Bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
Transfer the cakes to a cooling rack and allow to cool completely before frosting.
Prepare your frosting by adding the powdered sugar, vegan butter, coconut rum and coconut milk to a mixing bowl and mixing with an electric mixer starting off slow and then gradually increasing speed until thick and smooth. If your frosting is too thick, add a tiny bit more coconut milk, a drop at a time until you reach the right consistency, if it’s too thin add more powdered sugar.


Frost your cake and decorate it with plenty of dessicated coconut.







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