How to make:
Ingredients
- 3 cups all-purpose flour
- 1 1/4 cups granulated sugar
- 1/2 cup unsweetened shredded coconut, plus more for decoration
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup unsweetened non-dairy milk
- 3/4 cup canned coconut milk
- 1/2 cup oil (canola, grapeseed, or vegetable)
- 2 tablespoons white vinegar
- 1 tablespoon vanilla extract
- Non-dairy vanilla frosting
Instructions
- Preheat oven to 350ºF. Lightly grease two 8- or 9-inch cake pans. Sprinkle a little flour into each pan, then shake the pan around to evenly distribute the flour.
- In a large bowl, add flour, sugar, coconut, baking soda, and salt. Whisk to combine. Add non-dairy milk, coconut milk, oil, vinegar, and vanilla; whisk until just combined. Do not overmix; it’s okay if there are some lumps. Divide the batter evenly between the two pans.
- Bake for 35 minutes, until a toothpick inserted into the center of the cake comes out clean.
- Set pans aside for 10 minutes to cool, then remove cake from pan and place on a cooling rack (a trick: place a plate on top of the pan, flip it over so that the cake comes out on the plate, then flip the plate over onto the cooling rack).
- When completely cool, decorate with frosting and sprinkles.
Nutrition
- Serving Size: 1 slice (without frosting)
- Calories: 392.9
- Sugar: 26.2
- Sodium: 378.8
- Fat: 17.2
- Saturated Fat: 5.9
- Unsaturated Fat: 10.6
- Trans Fat: 0
- Carbohydrates: 55.7
- Fiber: 1.9
- Protein: 4.5
- Cholesterol: 0