


Vegan Coconut Cake
This rich, nutty, and luscious coconut cake captures all the creamy buttery flavors of a coconut without any of the dairy.
Dry Ingredients
1 3/4 cup all-purpose flour (210 g)
1 cup granulated white sugar
1/2 cup Let’s Do Organic Unsweetened Shredded Coconut Flakes
2 tsp baking powder
1/4 tsp baking soda
½ tsp salt
Wet Ingredients
1 cup Native Forest Organic Simple Coconut Milk
½ cup vegan yogurt
½ cup canola oil
2 tsp vanilla extract or vanilla bean paste
Frosting Ingredients
8 oz vegan cream cheese
1 cup powdered sugar (130 g)
1/2 cup Let’s Do Organic Unsweetened Shredded Coconut Flakes
1 tsp vanilla bean paste
1/8 tsp salt
Directions
In a large bowl, combine all of the dry ingredients and whisk well. Then add each of the wet ingredients to the bowl and mix until well combined.
Gently grease a baking dish and line it with parchment paper (I used a 9 by 9 inch dish). Transfer the batter to the pan and level the top so you have an even layer.
Bake the cake at 350°F for 50-55 minutes, or until a toothpick comes out clean. Check on your cake around the 50 minute mark. Your baking time may change due to your baking dish or oven.
While the cake is baking, whisk all of the frosting ingredients together.
Once the cake has *fully* cooled, spread the frosting on top, then dig in and enjoy!
By @veggieworldrecipes