Vegan Coconut Cake

A rich, nutty, and luscious vegan coconut cake capturing all the tropical flavors of coconut without any dairy.

By @veggieworldrecipes

Original recipe source

Cook time: 55 minutes

Servings: 8

Ingredients

• 1.75 cups all-purpose flour
• 1 cup granulated white sugar
• 0.5 cup unsweetened shredded coconut from @edwardandsons
• 2 teaspoons baking powder
• 0.25 teaspoon baking soda
• 0.5 teaspoon salt
• 1 cup coconut milk Native Forest Organic Simple, from @edwardandsons
• 0.5 cup vegan yogurt
• 0.5 cup canola oil
• 2 teaspoons vanilla extract
• 0 parchment paper
• 8 oz vegan cream cheese
• 1 cup powdered sugar
• 0.5 cup unsweetened shredded coconut from @edwardandsons
• 1 teaspoon vanilla bean paste
• 0.125 teaspoon salt

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine all of the dry ingredients: flour, sugar, shredded coconut, baking powder, baking soda, and salt. Whisk well.
3. Add all the wet ingredients to the dry mixture: coconut milk, vegan yogurt, canola oil, and vanilla extract. Mix until well combined.
4. Gently grease a 9x9 inch baking dish and line with parchment paper. Transfer the batter into the pan and level the top.
5. Bake the cake for 50-55 minutes. Check with a toothpick after 50 minutes; it should come out clean.
6. While the cake is baking, prepare the frosting. Whisk together vegan cream cheese, powdered sugar, shredded coconut, vanilla bean paste, and salt.
7. Once the cake has fully cooled, spread the frosting on top. Slice and serve.