Dairy Free Coconut Cake
Ingredients
For the cake:
- ½ cup dairy-free butter, softened
- ¼ cup coconut oil, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 ½ tsp vanilla extract
- 1 tsp coconut extract
- 2 cups all-purpose flour (spooned and leveled)
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup canned coconut milk
- 1 cup sweetened shredded coconut
For the frosting:
- ¾ cup dairy-free butter, softened
- ½ cup dairy-free cream cheese, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2 cups sweetened shredded coconut divided
Instructions
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Preheat the oven to 350 degrees F. Line the bottom of two 9-inch cake pans with a circle of parchment paper, then grease well.
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In a large mixing bowl, cream together the butter, oil, and sugar. Add the eggs, vanilla extract, and coconut extract, and mix until well combined.
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In a separate bowl, combine the flour, baking powder, and salt. Once these have been mixed together, pour them into the other bowl with the wet ingredients. Add the coconut milk and stir everything together until just combined.
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Fold in the cup of shredded coconut.
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Pour the batter equally into your two greased cake pans. Place the cakes in the oven and bake at 350 degrees F for 22 to 26 minutes, or until the cakes are cooked through and a toothpick pulls out clean from the center.
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Let the cakes cool in the pan for five minutes, then remove the cakes and let them finish cooling on a cooling rack.
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Meanwhile, prepare the frosting: combine the dairy-free butter, dairy-free cream cheese, powdered sugar, and vanilla extract in a mixing bowl. Use the whisk attachment of a stand mixer or hand mixer to combine these until a light, fluffy frosting forms.
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When the cakes are cool, spread frosting over the first cake and sprinkle on ¾ cup of the shredded coconut. Place the second layer of cake on top. Spread on the remaining frosting and sprinkle on the remaining 1 ¼ cup shredded coconut. Enjoy!
Recipe Notes
- For best results, I used Country Crock Plant Butter Sticks with Avocado Oil and SoDelicious cream cheese style spread.
- If you scoop your flour out of the container rather than spoon and level it, you may need to increase the coconut milk from ¾ cup to 1 cup to create the correct texture.
- Refrigerate leftover cake (due to the cream cheese icing).
Nutrition analysis (approximate per slice): 523 calories, 29.5 g fat, 19 g saturated fat, 385 mg sodium, 62.5 g carbohydrate, 1.5 g fiber, 48 g sugar, 3.5 g protein, Vitamin D: 1%, Calcium: 3%, Iron: 7%, Potassium: 2%