Ingredients (Makes 10 to 12 servings)
For the Cakes
10 oz plain soy yogurt 300 g
3⁄4 cup + 5 tsp neutral vegetable oil 200 mL
1 tsp apple cider vinegar 5 mL
1 cup + 6 tbsp raw cane sugar 270 g
3⁄4 cup ground almonds (almond flour) 75 g
1 tbsp baking powder 15 g
1 tsp vanilla powder 2 g
A few drops almond extract
1⁄2 cup plain soy or other nondairy milk 125 mL
31⁄3 cups all-purpose flour 450 g
For the Icing
2 cans (each 14 oz/400 mL) coconut milk, refrigerated overnight
Pinch vanilla powder
Confectioners’ (icing) sugar
22⁄3 cups shredded coconut 250 g
Instructions
Preheat oven to 350°F (180°C)
Prepare four 7-inch (18 cm) springform pans or round cake pans, greased or bottoms lined with parchment paper
For the Cakes
In a large bowl, whisk yogurt, oil and vinegar. Whisk in sugar and ground almonds. Whisk in baking powder, vanilla powder and almond extract until well combined. Whisk in milk, then gradually stir in flour. Stir well until batter is smooth.
Using a kitchen scale, divide batter into 4 equal portions by weight. Spread one portion of batter in each prepared pan.
Bake in preheated oven for 20 minutes. Unmold and let cool completely on a rack.
For the Icing
Open cans of chilled coconut milk and spoon solidified cream on top into a bowl (reserve thin liquid for another use). Whisk coconut cream with vanilla powder and confectioners’ sugar to taste.
If necessary, use a wire cake leveler or serrated knife to level tops of cakes so they are completely flat on top. Place one cake layer on a serving platter and spread a layer of icing on top. Repeat with the remaining layers. Spread icing over top and sides of cake and cover with shredded coconut. Refrigerate until ready to serve.