Vegan Coconut Cake

Ingrédients

• 2 2/3 cups All Purpose Flour ((330g))
• 1 1/2 cups White Granulated Sugar ((300g))
• 1 1/2 tsp Baking Soda
• 3/4 tsp Salt
• 2 cups Dessicated Coconut ((160g) Finely Shredded Coconut)
• 1 1/2 cups Coconut Milk ((360ml))
• 1/2 cup Coconut Oil ((120ml) Melted)
• 1 Tbsp Distilled White Vinegar (or Apple Cider Vinegar)
• 1 tsp Vanilla Extract
• 4 1/2 cups Powdered Sugar ((540g))
• 1/2 cup Vegan Butter ((112g))
• 1/4 cup Malibu Coconut Rum ((60ml))
• 1 Tbsp Coconut Milk
• Dessicated Coconut

Préparation

1. 1

   Preheat the oven to 350°F (180°C).

2. 2

   Spray two 8 inch cake pans with non stick spray and line the bottoms with parchment paper. Set aside.

3. 3

   Sift the flour into a mixing bowl and then add the sugar, baking soda, salt and dessicated coconut. Mix together.

4. 4

   Then add in the coconut milk, melted coconut oil, vinegar, and vanilla and stir into a thick batter. Make sure it's well mixed but be careful not to overmix.

5. 5

   Divide the batter evenly between the two cake pans and spread it out to the edges of the pans with a spatula or the back of a spoon, the batter will be too thick to spread out on its own.

6. 6

   Bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.

7. 7

   Transfer the cakes to a cooling rack and allow to cool completely before frosting.

8. 8

   Prepare your frosting by adding the powdered sugar, vegan butter, coconut rum and coconut milk to a mixing bowl and mixing with an electric mixer starting off slow and then gradually increasing speed until thick and smooth. If your frosting is too thick, add a tiny bit more coconut milk, a drop at a time until you reach the right consistency, if it's too thin add more powdered sugar.

9. 9

   Frost your cake and decorate it with plenty of dessicated coconut.