Vegan Coconut Cake
Ingredients
The cake
-
2
cups
canned full-fat coconut milk
-
2
tablespoons
apple cider vinegar
-
2
cups
granulated sugar
-
3
cups
all-purpose flour or cake flour
-
2
teaspoons
baking soda
-
½
teaspoon
kosher salt
-
⅔
cup
vegan butter, melted
-
2
teaspoons
vanilla extract
-
1
teaspoon
coconut extract
-
1
cup
unsweetened coconut shreds
The frosting
-
1
cup
vegan butter, softened
-
1
cup
vegan cream cheese, softened
-
½
teaspoon
coconut extract
-
4
cups
powdered sugar
-
1-2
tablespoons
coconut milk
-
¼
teaspoon
kosher salt
-
to taste
shredded coconut, for garnish
Instructions
- Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
- Combine the coconut milk and apple cider vinegar, letting it sit to curdle.
- In a large bowl, whisk together the sugar, flour, baking soda, and salt.
- Add the milk mixture, melted vegan butter, and extracts, stirring until just combined.
- Fold in the coconut shreds and pour the batter into the prepared pans.
- Bake for 28 to 33 minutes, until a toothpick comes out clean. Let cool completely.
- For the frosting, beat together the vegan butter, cream cheese, and coconut extract until fluffy.
- Gradually add the powdered sugar, mixing until incorporated, then add coconut milk to reach desired consistency.
- Frost the cooled cake and garnish with shredded coconut.
Nutrition Facts (estimated)
Servings
12
Calories
783
Total fat
40g
Total carbohydrates
105g
Total protein
6g
Sodium
624mg
Cholesterol
0mg
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