Vegan Toasted Coconut and Lemon Cake
Brighten your day and forget the cold with this light and airy toasted coconut and lemon cake that just so happens to be vegan!
PrintServings: 8
Ingredients
- For the cake:
- 1/3 cup coconut oil melted
- 1/3 cup coconut milk
- 1 teaspoon white vinegar
- juice from 1/2 of a lemon
- 1 tablespoon vanilla extract
- zest of a whole lemon
- 1/2 cup raw cane sugar
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsweetened shredded coconut divided
- For the frosting:
- 3 tablespoon coconut oil
- 2 tablespoon coconut milk
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
- 1 lemon thinly sliced for top of cake
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Line a springform pan bottom with parchment paper and then grease the pan with coconut oil.
- In a bowl start by mixing all the 'wet' ingredients (coconut oil, coconut milk, vinegar, lemon juice, vanilla extract) with a hand or stand mixer.
- To the mixing bowl add the sugar and beat again. Then mix in the flour, baking soda, and salt and mix again, then add in lemon zest and 1/4 cup shredded coconut and mix.
- Spoon into springform pan and bake for 25-30 minutes, or until a toothpick comes out clean. Allow cake to cool completely before frosting it.
- While the cake is cooling, line a baking sheet with aluminum foil and add remaining shredded coconut to the baking sheet. Bake for 5 minutes at 350 degrees Fahrenheit or until golden brown. Remove from oven and allow to cool.
- To make the frosting cream together coconut oil and milk, then add in vanilla extract, and slowly add in the powdered sugar and mix until it is a smooth and thick frosting consistency.
- Spread frosting on the top of the cake, then sprinkle toasted coconut around the edge of the cake, and layer thinly sliced lemons in the top center of the cake.