Coconut Cake


There’s something about coconut that irresistible. When I was young I loved coconut cream pie, coconut ice cream and any other coconut treat that came my way. I forgot about coconut for a while, maybe because most coconut desserts had dairy in them. I decided to make a coconut cake several years ago and made this recipe. It’s heavenly.

1 and 2/3 cups sugar/evaporated cane juice
2 1/2 cups all-purpose flour
1/2 cup oat flour (I take ½ cup of oatmeal and grind it in a blender)
2 teaspoons baking soda
3/4 teaspoon salt
1/2 cup water
1 ½ cups coconut milk (1 can)
2 tablespoons cider or white wine vinegar
1 1/2 teaspoons vanilla extract
3/4 cup vegan butter (I use Earth Balance)
1 cup unsweetened shredded coconut

2- 8 oz vegan, nondairy cream cheese, nonhydrogenated oil version preferred (Follow Your Heart brand is organic)
1 tsp vanilla
½ tsp almond extract
1/2 cup powdered sugar or more, to taste
1 cup unsweetened shredded coconut

Adjust oven rack to middle position, heat oven to 350 degrees F. Lightly grease two 9-inch round cake pans; set aside. Mix sugar, flours, baking soda and salt into a large bowl, then whisk to combine. Add shredded coconut. Combine coconut milk, water, vinegar and vanilla in large measuring cup. Place vegan butter in a medium bowl. Add coconut milk mixture, whisking until smooth. Add vegan butter-coconut milk mixture to dry ingredients, fold in gently until just incorporated. Divide batter evenly between cake pans. Bake until toothpick inserted in center comes out clean, 20 to 25 minutes, switching position of and rotating pans after 12 minutes. Cool cakes in pans on wire rack to room temperature, about 2 hours.

Sift powdered sugar, removing any clumps. Blend vegan cream cheese, almond and vanilla extracts and sugar with a fork, whisk or beater. Beat at low speed until smooth, do not overbeat. Let chill several hours.

Frost top of one layer, place the other layer on top and cover with frosting. Add shredded coconut to top and sides by gently tossing it onto the frosting. Coconut that does not stick can be pressed into the frosting with a knife.

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