Vegan Coconut Cake
A delicious Vegan Coconut Cake that's made with coconut milk, coconut oil and toasted coconut for loads of coconut-y flavor!
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Servings: 1 cake
- 2 1/2 cups whole wheat flour or sub all purpose flour
- 1 1/2 cups raw cane sugar or sub white sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup shredded coconut
- 1/4 cup coconut oil melted
- 1 can coconut milk
- 1 cup applesauce
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
- Extra shredded coconut oil for topping
- For the icing:
- 1 cup coconut oil melted
- 1/2 tsp vanilla extract
- 2 1/2 cups powdered sugar
Preheat oven to 350°.
Grease two 8" cake pans with coconut oil and set aside.
Combine flour, sugar, baking soda, baking powder, salt, and shredded coconut into a large bowl and set aside.
Next, melt coconut oil in microwave or over stovetop; set aside to cool for a few minutes.
Meanwhile, combine milk, applesauce, vinegar, and vanilla in a bowl and mix with an electric mixer.
Fold wet ingredients into dry ingredients, stirring with an electric mixer before adding in the coconut oil; combine everything.
Pour batter evenly into cake pans and bake the cake for 35-40 minutes, using a toothpick to test doneness.
Leave cakes in the pans for 10 minutes before carefully transferring them to a cooling rack. Wait until cakes are completely cooled off before icing them.
While the oven is still hot, place approximately 1 cup of shredded coconut onto a baking sheet and "toast" for 5 minutes or until coconut becomes somewhat golden in color; set aside.
For the icing: melt coconut oil and then pour into a large bowl; stir in vanilla and powdered sugar with an electric mixer; the texture should be similar to buttercream icing (i.e. thick and creamy).
Use a knife to remove the "dome" part of each cake and then ice the top of one cake before placing the second cake on top of it and icing that cake. Use icing to cover the entire cake and then top it with toasted shredded coconut.