Description
A soft and fluffy vegan coconut cake with a light crumb and rich coconut flavor. This plant based dessert is moist, airy, and perfect for any occasion.
Ingredients
Scale
- 2 cups all purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup coconut milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup shredded coconut
- ½ cup plant based yogurt
Instructions
- Preheat the oven to 175°C and grease cake pans.
- In a bowl mix flour, sugar, baking powder, and salt.
- In another bowl combine coconut milk, oil, yogurt, and vanilla.
- Mix wet and dry ingredients until just combined.
- Fold in shredded coconut.
- Pour batter into prepared pans.
- Bake for about 30 minutes until a toothpick comes out clean.
- Allow to cool completely.
- Frost and decorate with coconut flakes.
- Serve and enjoy.
Notes
- Do not overmix the batter for a light texture.
- Use full fat coconut milk for richer flavor.
- Let the cake cool before frosting.
- Toast coconut flakes for extra crunch.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan coconut cake, dairy free coconut cake, plant based cake recipe, coconut dessert
