This vegan coconut cake has tropical flavors. It has moist layers that are flavored with coconut milk and oil, a creamy coconut filling, and lots of shredded coconut flakes on top to give it extra texture and flavor.
Ingredients: 2 cups all-purpose flour. 1 cup coconut milk. 1 cup coconut sugar. 1/2 cup coconut oil, melted. 1/4 cup shredded coconut flakes. 2 tsp baking powder. 1 tsp vanilla extract. 1/2 tsp salt. 1/2 cup vegan cream cheese. 1/4 cup powdered sugar. 1/4 cup coconut cream. Extra shredded coconut flakes for topping.
Instructions: Set the oven to 350F 175C and heat it up. Butter and flour a cake pan. Put flour, coconut sugar, baking powder, and salt in a large bowl and mix them together. Use a whisk to mix the melted coconut oil, vanilla extract, and coconut milk in a different bowl. Slowly add the wet ingredients to the dry ones while stirring them together. Put the batter into the cake pan that has been prepared. Bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Let the cake cool all the way down. Plant-based cream cheese, powdered sugar, and coconut cream should be mixed together in a small bowl until they are smooth and creamy. The cake should be cut in half horizontally after it has cooled. Cover the bottom layer with a thin layer of the creamy filling, and then put the top layer on top of it. Cover the top of the cake with a lot of shredded coconut flakes. Put the cake in the fridge for at least 30 minutes before you serve it.
Prep Time: 20 minutes
Cook Time: 30 minutes
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