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Classic Coconut Layer Cake

Easy Vegan Coconut Cake Recipe

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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes

Ingredients
  

For the Cake

  • 1¾ cup Canned Full Fat Coconut Milk 414ml
  • 2 teaspoon Vinegar or Lemon Juice 10ml
  • 1½ teaspoon Coconut Extract 7ml
  • 1½ cups Cake Flour 180g
  • 2¼ cups All Purpose Flour 280g
  • 3 teaspoons Egg Replacer
  • 1¼ cups Granulated Sugar 250g
  • 3 teaspoons Baking Powder
  • 2 teaspoons Baking Soda
  • 1 teaspoon Salt
  • 1 cup Vegetable Oil 237g
  • 2 cup Flaked Coconut

For the Icing

For the Garnish

  • 2 Cups Flaked Coconut toasted or raw ~ your choice

Instructions
 

  • Preheat the oven to 350F then grease & parchment line your cake pans
  • Combine all the wet ingredient together in one bowl
  • Then sift all the dry ingredients together in a larger bowl *including the dry blend egg replacer- I do not reconstitute
  • Add the wet ingredients to the dry & whisk smooth then add the flaked coconut
  • Bake in 3- 7" greased & parchment lined cake pans in a preheated 350F oven for approximately 25-30 minutes or when you gently press the centers it is springy to the touch
  • Meanwhile prepare the American Buttercream recipe as per the instructions on that post & be sure to add the coconut extract at the last stage of mixing
  • Garnish with coconut all over the outside of the cake

Notes

Read the notes for success section above the recipe before beginning
Storage Coconut cake can be kept at room temperature for up to 3 days. For longer storage refrigerate for up to 1 week. Freeze wrapped well for up to 1 month
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