Vegan Orange and Coconut Cake

Sponge

• 675 g plain flour plus extra for dusting
• 450 g caster sugar
• 3 Tbsp vanilla sugar
• 3 tsp baking powder
• 1 ½ tsp bicarbonate of soda
• 2 Tbsp orange zest finely grated
• 150 g sunflower oil
• 600 g sparkling mineral water
• 150 g orange juice, freshly squeezed

Orange Cream

• 160 g orange juice, freshly squeezed
• 50 g cornflour
• 400 g coconut milk
• 1 cinnamon stick
• 5 g orange peel
• 60 g sugar

Frosting

• 210 g vegan margarine
• 250 g icing sugar
• 3 Tbsp natural vanilla extract
• 1 pinch fine sea salt

Assembly

• 100 g desiccated coconut
• 2 oranges peeled, thinly sliced, for decorating