Ingredients

The following ingredients have 11 Servings
  • 2 2/3 cups All Purpose Flour ((330g))
  • 1 1/2 cups White Granulated Sugar ((300g))
  • 1 1/2 tsp Baking Soda
  • 3/4 tsp Salt
  • 2 cups Dessicated Coconut ((160g) Finely Shredded Coconut)
  • 1 1/2 cups Coconut Milk ((360ml))
  • 1/2 cup Coconut Oil ((120ml) Melted)
  • 1 Tbsp Distilled White Vinegar (or Apple Cider Vinegar)
  • 1 tsp Vanilla Extract
  • 4 1/2 cups Powdered Sugar ((540g))
  • 1/2 cup Vegan Butter ((112g))
  • 1/4 cup Malibu Coconut Rum ((60ml))
  • 1 Tbsp Coconut Milk
  • Dessicated Coconut

Instruction

  • Preheat the oven to 350°F (180°C).
  • Spray two 8 inch cake pans with non stick spray and line the bottoms with parchment paper. Set aside.
  • Sift the flour into a mixing bowl and then add the sugar, baking soda, salt and dessicated coconut. Mix together.
  • Then add in the coconut milk, melted coconut oil, vinegar, and vanilla and stir into a thick batter. Make sure it's well mixed but be careful not to overmix.
  • Divide the batter evenly between the two cake pans and spread it out to the edges of the pans with a spatula or the back of a spoon, the batter will be too thick to spread out on its own.
  • Bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
  • Transfer the cakes to a cooling rack and allow to cool completely before frosting.
  • Prepare your frosting by adding the powdered sugar, vegan butter, coconut rum and coconut milk to a mixing bowl and mixing with an electric mixer starting off slow and then gradually increasing speed until thick and smooth. If your frosting is too thick, add a tiny bit more coconut milk, a drop at a time until you reach the right consistency, if it's too thin add more powdered sugar.
  • Frost your cake and decorate it with plenty of dessicated coconut.