4TH OF JULY SUMMER CAKE: Coconut Cake with Italian Meringue



To celebrate Independence Day in style, we made a barbecue with homemade buns’n’burgers, corn on the cob, quinoa salad, and sparkling cocktails. Virgin cocktails for me as I’m expecting baby number three (coming to a maternity clinic in Geneva around Thanksgiving).

After the meat and all the summer salads, I chose to make a dairy-free cake. Umm…Probably the best cake I have ever ever made. For the lactose intolerant reading this blog, this cake will become your new kitchen staple.




Gabrielle got some frosting on her knee, which she decided to lick off. And Adam, ever so proud to be American.


Reduced Coconut Milk (you can make it up to 2 days ahead)

1 (13-14 oz) can of coconut milk


  1. Bring coconut milk to boil in a deep saucepan over medium-high heat.
  2. Reduce heat to medium-low and simmer until reduced to approx. 1/2 of the original volume, stirring occasionally (15-20 minutes).
  3. Remove from heat and cool completely.
  4. If making ahead, chill in the fridge until ready to use.




Cake batter

¾ cup vegetable oil

½ tsp salt

1 cup of sugar

3 eggs

½ cup coconut milk reduction

½ cup soy milk

2 ½ cups all-purpose flour

2 tsp baking powder

½ tsp baking soda

1 cup unsweetened coconut flakes


  1. Preheat oven to 180°C or 350°F. Line a square baking pan with parchment paper or coat with nonstick spray.
  2. In the bowl of a stand mixer, beat the sugar, salt, and eggs on high until fluffy (1 min).
  3. Add the oil and mix until just incorporated.
  4. Pour in the coconut milk and the soy milk and whisk until homogenous.
  5. Add the flour and the baking powder and baking soda, and beat again. Finally add the coconut flakes and blend well until batter is creamy.
  6. Bake for 45 minutes or until the top of the cake is puffed and golden, a knife blade comes out nearly clean, and your house smells like a coconut palm grove.




Italian Meringue Frosting

200 g sugar

100 g egg whites (approx. 3-4 eggs)

½ tsp salt

40 g water


  1. In a stand mixer, on medium high speed, whisk the egg whites with the salt until they reach soft peaks.
  2. In the meantime, boil the water with the sugar until an instant read thermometer indicates 121 C or 230 F. If you don’t have a thermometer, this step will take a good 5 minutes. The mixture has to be thickened, but stay clear.
  3. Beating continuously, drizzle the sugar syrup over the egg whites and whisk on high until mixture is perfectly creamy and comes to room temperature. Touch the side of the bowl (approximately 10-15 minutes).
  4. Cover the cooled cake with the frosting.




American Flag Decoration

A handful of strawberries and blueberries.




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