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Vegan Coconut Cake

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course: Dessert
Cuisine: Vegan
Ingredients Method

Ingredients
  

Coconut Cake
  • 1 c shredded coconut (unsweetened)
  • 2 c coconut milk (canned)
  • 2 c sugar
  • 2 tsp baking soda
  • 3 c AP flour (or cake flour)
  • 2/3 c vegan butter (melted)
  • 2 tbsp vanilla extract
  • 1/2 tsp salt
  • 2 tbsp vinegar
Coconut Frosting
  • 1 c vegan cream cheese (room temp)
  • 1 c vegan butter (room temp)
  • 4 c powdered sugar
  • shredded coconut for decoration

Method
 

Coconut Cake
  1. Grease and place parchment paper rounds into two 9-inch cake pans, and preheat the oven to 350 degrees.
  2. Combine the coconut milk and vinegar and let it rest as you prepare the rest of the cake batter.
  3. Whisk together flour, sugar, baking soda and salt. Then, add in vanilla extract, melted butter and your coconut milk mixture.
  4. Fold into the batter the shredded coconut.
  5. Pour the batter into your prepared pans and bake for 30-35 minutes, or until a toothpick placed in the center of the cake comes out clean.
  6. Allow the cakes to cool completely before inverting and decorating with frosting.
Coconut Frosting
  1. Beat together the butter and cream cheese in a stand or handheld mixer until fluffy.
  2. Add in powdered sugar, 1 cup at a time, until fully incorporated.
  3. If too thick, add in 1/2 tbsp of coconut milk as needed until reaching correct volume. Beat the mixture together until fluffy, ensuring that you scrape the sides of the bowl down throughout the process.