coconut cake
Ingredients
dry ingredients
2 cups whole wheat self rise flour
1 cup low fat desiccated coconut flakes (plus more to sprinkle on top)
1 tsp baking powder
1 tsp baking soda
pinch of salt
wet ingredients
1/3 cup coconut oil
1/2 cup light agave nectar (or 3/4 organic sugar)
1 and 3/4 cup light coconut milk (or soy milk)
2 Tbsp apple cider vinegar
for the frosting
1/2 virgin coconut oil
1/4 cup vegan margarine
2 cups organic powdered sugar
1/2 tsp vanilla extract
coconut cake
Mix all wet ingredients in a mixing bowl and set aside. Use a different bowl to mix all the dry ingredients. Add the wet ingredients to the dry ingredients and mix with a rubber spatula until well combined. Grease and flour a baking dish and pour the batter. Bake in preheated oven at 350F/180C for about 30 minutes. Remove from oven and let it cool completely. Prepare your frosting by blending with a hand beater mixer all the frosting ingredients until smooth (about 5 minutes). Slice your cake in two, place the top part on the side, spread half cup of frosting on top of the first layer and place the other cake slice on top. Frost the cake with the remaining frosting and sprinkle with coconut flakes! Enjoy!
