Limoncello Coconut Cake Series – Part 2 – The Cake

by | Nov 12, 2016 | Articles, Recipes

November is World Vegan Month

November is World Vegan Month

Ah, now….what to do with the limoncello…why, make a limoncello coconut cake. My original cake recipe was for a white cake with a custard filling and buttercream icing. The Limoncello Coconut Cake Series Parts 2-4 will give you my non-vegan original recipes followed by my transformed and improved vegan recipes, taking creative license with all of them. My hope is that you’ll read these recipes, and that they will inspire you and provide you with guidance regarding how to do the same with your heirloom recipes.

Former Cake Recipe Ingredients:

¾ c softened butter

1-1/2 cups sugar

2 cups flour

2 teaspoons baking powder

¼ teaspoon salt

6 large egg whites (or 3 large eggs for yellow cake)

¾ cup milk

2 teaspoons vanilla extract

Vegan Recipe for Limoncello Coconut Cake:

1 cake

Limoncello Coconut Cake Series – Part 2 – The Cake
Save RecipeSave Recipe


  • ¾ cup softened Earth Balance or other creamy vegan spread
  • 1.5 cups evaporated cane sugar
  • 2 cups unbleached flour (you could also use Bob’s gluten-free mix)
  • 2 tsp aluminum-free baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • Zest of one small lemon
  • 7.5 ounces silken tofu
  • 1 tbls avocado oil
  • ¾ cup coconut milk (from the carton because it’s thinner than the canned milk)
  • 3 tbls reduced limoncello*


  1. Pre-heat oven to 350 degrees
  2. Grease, flour, and parchment paper line two 9-inch round metal cake pans.
  3. Beat Earth Balance and cane sugar until light and fluffy into a large bowl. Should take about 5 minutes. Set aside.
  4. Stir together the dry ingredients: flour, baking powder, baking soda, salt, lemon zest. Set aside. *Note: A hand or bowl mixer is recommended for the remaining mixing steps. At each step, mix until well incorporated before moving on to the next step.
  5. Puree wet-mix ingredients: Tofu, avocado oil, coconut milk, reduced limoncello. Set aside.
  6. Dump 1/3 of dry ingredients into margarine/sugar mixture.
  7. Add ½ of the wet ingredients.
  8. Dump next 1/3 of dry ingredients.
  9. Add last ½ of the wet ingredients.
  10. to the two prepared cake pans. Bake in center oven rack for 25-30 minutes, or until toothpick comes out clean.
  11. Cool cake layers in the pans on wire racks for 5 minutes.
  12. Remove cake layers from pans and allow to cool completely on wire racks before assembling cake.


I have also doubled this recipe, pouring the batter into two 9”x13” cake pans. It will take longer to bake, and I typically will bake each layer for 20 minutes at 350 degrees Fahrenheit, then lowering the oven to 340 degrees Fahrenheit, and bake an additional 15 minutes or until a toothpick comes out clean when inserted. The time variant is because some ovens bake hotter or cooler than others.

Please note: These recipes are originals that belong to Linda Voorhis. If using/sharing these recipes, please remember to do so with integrity, giving due credit.


dairy free
egg free


Nutrition Facts
    Amount Per Serving
  • Calories 3095
  • % Daily Value*

  • Total Fat: 143 g 220%
  • Saturated Fat: 46 g 230%
  • Cholesterol: 0 mg 0%
  • Sodium: 1368 mg 57%
  • Potassium: 373 mg 10.66%
  • Total Carbohydrate: 430 g %
  • Sugar: 208 g
  • Protein: 44 g
  • Vitamin A: 72%
  • Calcium: 184 mg 18.4%
  • Iron: 16 mg 88.89%
  • * Percent Daily Values are based on a 2000 calorie diet.

    Click Here For Full Nutrition, Exchanges, and MyPlate Info

©2021 | Designed and Developed by The Myss Miranda Agency