Name: Vegan Coconut Cake
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 12 servings
Ingredients: 2.67 cup all purpose flour (330g); 1.5 cup white granulated sugar (300g); 1.5 tsp baking soda; 0.75 tsp salt; 2 cup desiccated coconut (160g, finely shredded); 1.5 cup coconut milk (360ml); 0.5 cup coconut oil (120ml, melted); 1 tbsp white vinegar (or apple cider vinegar); 1 tsp vanilla extract; 4.5 cup powdered sugar (540g); 0.5 cup plant based butter (112g); 0.25 cup malibu (coconut rum, 60ml); 1 tbsp coconut milk; 1 sprinkle desiccated coconut (for garnish)

Instructions

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1

Preheat your oven to 350°F (180°C).
2

Prep two 8-inch cake pans with non stick spray (1) and line the bottoms with parchment paper.
3

Sift all purpose flour (2.67 cup) into a large bowl. Mix in white granulated sugar (1.5 cup), baking soda (1.5 tsp), salt (0.75 tsp), and desiccated coconut (2 cup).
4

Stir in coconut milk (1.5 cup), coconut oil (0.5 cup), white vinegar (1 tbsp), and vanilla extract (1 tsp) until a thick batter forms, being careful not to overmix.
5

Distribute the batter evenly between the pans, smoothing it to the edges with a spatula.
6

Bake for 30 minutes or until a toothpick comes out clean from the center.
7

Cool the cakes on a rack completely before starting the frosting.
8

Whisk powdered sugar (4.5 cup), plant based butter (0.5 cup), malibu (0.25 cup), and coconut milk (1 tbsp) with an electric mixer until thick and smooth; adjust consistency with extra milk or sugar if needed.
9

Frost the cooled layers and generously garnish the top and sides with desiccated coconut (1 sprinkle).