Vegan Coconut Cake
This moist two-layered coconut cake is packed with tropical texture and flavor. Topped with a velvety coconut rum frosting and a dusting of finely shredded coconut, it's a sophisticated yet easy-to-make treat for any occasion.
Instructions
- 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).
Nutrition Facts
Per portion