• 115g/4¼oz vegan margarine, plus extra for greasing
• 200g/7oz caster sugar
• 115g/4¼oz plain vegan yoghurt
• ¼ tsp coconut extract
• 4 tbsp coconut milk
• 1 tbsp white wine vinegar
• 225g/8oz plain flour, sifted
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• ½ tsp salt
• 50g/2oz sweetened desiccated coconut
For the buttercream
• 100g/4oz unsalted vegan butter, at room temperature
• 310g/11¼oz icing sugar, sifted
• 4 tbsp coconut milk
• ¼ tsp coconut extract
• 1 tsp cocoa powder
• Black food colouring
To decorate
• 200g/7oz desiccated coconut, for sprinkling
• Clear isomalt
1. Preheat the oven to 180°C, 350°F, Gas 4 and grease 2 x 15cm/6in hemisphere cake tins.
2. Mix the margarine and caster sugar together in a stand mixer on medium speed until light and fluffy. Add the yoghurt, coconut extract, coconut milk and vinegar and continue mixing.
3. Sift the flour, baking powder, bicarbonate of soda and salt together, then slowly add to the wet ingredients on low speed. Add the coconut and mix until it is fully incorporated. Pour the batter into the prepared cake tins and bake in the preheated oven for 35-40 minutes. Leave to cool in the tins for 10 minutes before turning out onto a wire rack to cool completely.
4. While the cakes are baking, make the buttercream. Mix the butter and icing sugar together in an electric mixer on medium speed until combined and then slowly add the coconut milk and coconut extract. Turn the speed to high and continue mixing for 4-5 minutes until the buttercream is light and fluffy. If the mixture is too runny, add more icing sugar; if it’s too stiff, add more coconut milk.
5. Transfer about 60g/2½oz of the buttercream to a small bowl. Mix in the cocoa powder and enough black food colouring to get a strong black icing. This will be used for the inside of the eyes and mouth.
6. Once the baked cakes have cooled, stick both halves of the sphere together with a layer of buttercream. Apply a crumb coat by covering the cake with a thin layer of icing and smoothing with a flexible plastic bench scraper. Refrigerate the cake for 2-4 hours until set, or ideally overnight.
7. Apply a second layer of buttercream, accentuating the eyes and cheeks with extra buttercream, and sprinkle all over with desiccated coconut. Carve out the eyes and mouth and spread the black coloured buttercream on the inside.
8. Melt the isomalt according to the pack instructions. Spread thinly on a silicone mat and let it harden.
9. Using a large knife, cut the hard isomalt into zigzags to create pointy teeth. They will all be different, but this adds to the creepiness of the character. Attach the teeth to the top and bottom of the mouth.