Vegan coconut cake

What you’ll need:

2 ½ cups               cake flour

1 cup                     white sugar

½ cup                    light brown sugar (or coconut sugar is fine too)

1 ½ tsp                  bicarbonate of soda

1 tsp                      fine salt

2 cups                   desiccated coconut (I used IMBO)

1 can                     full fat coconut milk

½ cup                    coconut oil, melted

1 ½ TBS                 white vinegar

2 tsp                      vanilla essence

For the icing:

4 cups                   icing sugar, sifted

½ cups                  vegan butter

⅓ cup                    full fat coconut milk

How to do it:

1. Preheat the oven to 180°C and line 2 cake tins with baking paper on the bottom and a good covering of nonstick spray all around.
2. In a large mixing bowl, add the flour, sugars, bicarb, salt, and coconut.
3. Using a hand whisk mix it together just until everything is evenly distributed.
4. Add the coconut milk, coconut oil, vinegar, and vanilla essence to the flour mixture.
5. Using a spoon or spatula, mix just until everything is combined. If you overmix your cake will be tough.
6. Evenly distribute the batter between the cake tins, smooth down with a spoon, and bake at 180°C for about 30 minutes, or when a toothpick inserted comes out clean.
7. Let the cakes cool on a cooling rack for 10 minutes. Carefully remove them from the tins and leave to cool completely.
8. Now you can either decide to finish the cake now or wait. I like to wrap my cakes up in clingfilm and refrigerate for a couple hours, a cold cake is much easier to level and ice.
9. To make the icing, add the vegan butter into the bowl of a stand mixer with a whisk attachment.
10. Beat on a medium speed until soft. Add the icing sugar and start mixing on the lowest speed.
11. Slowly add the coconut milk and when it starts coming together, beat on high for about 5 minutes until smooth.
12. If the mixture is too thick you can add a bit more coconut milk.
13. Level your cooled cakes and sandwich with a good dollop of the icing. Spread a fine coat of the icing all around the cake. Refrigerate for 5 minutes then finish your icing.
14. Top with shredded coconut, coconut pieces and crumbled offcuts off your cake.

I hope you enjoy this recipe as much as I did.

If you try it out give send me a message and let me know how it turned out xx

Or tag me in your creations on Instagram @flightoffancyfood or on Facebook @ninabakesstuff

If you’d like to try some of my other recipes how about:

• My Vegan Carrot Cake
• The Worlds Best vegan Chocolate cake
• Coconut and Pineapple cupcakes

Love and health to all of you,

xx

N