The recipe makes a frosted 2-layer cake, but the picture above shows a single-layer cake with a glaze.
- 2 cups whole wheat pastry flour
- 2 cups shredded coconut
- 1 cup raw sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 2 13.5 oz cans light coconut milk
- 2 tsp pure vanilla extract
- 1 tsp apple cider vinegar
- 1 13.5 oz can coconut milk, unshaken and refrigerated at least 8 hours
- 4 1/2 cups powdered sugar
- 1 tsp vanilla
- shredded unsweetened coconut for garnish (optional)
Preheat oven to 350 degrees. Line two 9″ round cake pans with unbleached parchment paper.
Mix together flour, coconut, sugar, baking powder, baking soda, and salt in a large mixing bowl.
Add coconut milk, vinegar, and vanilla, and whisk until just blended.
Pour batter into lined cake pans and bake 30-35 minutes or until a toothpick inserted into the middle comes out clean.
Let cool in pan for 10 minutes, then turn onto a cooling rack to cool completely.
Meanwhile, carefully scoop coconut cream from the top of the refrigerated coconut milk can, leaving the clear liquid behind. Place in a bowl and use a hand mixer to combine with the powdered sugar and vanilla, until the desired frosting consistency is achieved.
Frost cooled cake and sprinkle with shredded coconut, if desired.
For the frosting:
Open can of coconut milk and pour off the liquid, leaving the solid cream. Beat together with the powdered sugar and and vanilla.
Alternatively, you can simply glaze with powdered sugar and a bit of water or non-dairy milk.