Vegan Coconut Cake

COCONUT CAKE

Recipe from the almond eater modified just a bit

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INGREDIENTS:

• 2+1/2 cups all purpose flour
• 1+1/2 cocunut cugar (or other sugar)
• 2 tsp baking soda
• 1 tsp baking powder
• pinch of salt
• 1+1/4 cup shredded FRESH coconut (or use dry instead)
• 1/4 cup canola oil (or other oil)
• 1 cup almond milk (or other milk)
• 2 tsp lemon juice

• 2+1/2 cup powdered sugar
• 1 cup melted margarine 
• lemon juice to add

• dry shredded coconut to decorate

PREPARATION:

Preheat the oven to 180C.

Grease two 20cm cake pans and set aside.

Combine the dry ingredients and set aside.
Combine the liquids in a bowl and mix well.
Fold wet ingredients into dry ingredients, stirring well to combine everything.

Pour batter evenly into cake pans and bake the cake for 35-40 minutes, using a toothpick to test doneness.

Leave cakes to cool down to room temperature before icing them.

For the icing: melt margarine and stir in the powdered sugar with an electric mixer; add lemon juice if too thick. The texture should be thick and creamy.

Ice the top of one cake and then place the second cake on top of it and icing that cake too.

Use icing to cover the entire cake and then top it with dry shredded coconut.

Enjoy!

Really easy and gnummy!