method

1. Preheat the oven to 180°C/350F/Gasmark 4. Ensure Coconut Cream is in the fridge.
2. Spray two 8 inch cake pans with non-stick spray and line the bottoms with parchment paper. Set aside.

3. Sift the flour into a mixing bowl and add the sugar, baking soda and salt. Then add the soy milk, olive oil, vinegar, vanilla, lemon extract and lemon zest. Whisk with a hand whisk briefly until nicely combined and no big lumps remain. Don’t overmix, tiny lumps are okay.
4. Divide the batter between the two cake pans and place into the oven to bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
5. Remove the cakes from the pans and place onto a wire cooling rack to cool completely before frosting.
6. Frosting: Whip the chilled coconut cream, until lightly creamy, add the lemon juice and vanilla and then while mixing add the icing sugar, to create a fluffy frosting. If your frosting is too thin, add more powdered sugar, if it’s too thick, add a drop more lemon juice or coconut cream, until you get the right consistency.
7. Once cool frost the cakes and decorate with toasted coconut and some extra grated lemon zest if you like.