Join Malcolm Livingston II and his daughter, Elli, as they bake a family-friendly, plant-based Dream Cake. This is a sweet and dreamy dessert, with a caramelized coconut topping, baked in our Patty Cake pans.
Preheat the oven to 350 °F. Using a mixing machine, paddle the nondairy butter with the sugar for 3 minutes. Scrape down the sides of the bowl, then add the aquafaba, vanilla extract, and coconut cream, continuing to beat the mixture.
Next, add the flour, salt, and baking powder. Beat the mixture until smooth. Transfer the batter to a cake pan and bake for about 20 minutes.
While the cake is baking, make the Dream topping. In a pot, bring the oat milk and butter to a simmer, then add both sugars. When the mixture starts to boil, add the shredded coconut. Reduce the mixture slightly to thicken.
Remove the cake from the oven and gently poke holes into the top of the cake with a fork or skewer. Pour the Dream topping all over the cake, then place back into the oven to continue baking for an additional 10 to 15 minutes, until the topping is set and a deep golden brown color is achieved.
