Moist Vegan Coconut Cake Recipe (2 mini layer cakes)
"These mini 4-inch vegan coconut cakes are moist and packed full of coconut flavor. They’re the perfect size for a baby smash cake or to bring to a friend...."
INGREDIENTS
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1 can (13.5oz/400mL) full-fat coconut milk
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1 tablespoon (14g) apple cider vinegar
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2 teaspoons (8-9g) vanilla extract
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⅔ cup (144g/160mL) melted coconut oil
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1 ½ cups (375g) raw, organic, or vegan sugar
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2 ½ cups (325g) unbleached flour
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1 ½ teaspoons (5g) baking soda
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1 teaspoon (4-5g) baking powder
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1 cup (3oz/100g) shredded coconut, blended
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½ cup (100g) vegan butter or margarine
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½ cup (100g) spectrum organic palm shortening
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¼ cup (64-65g) coconut cream (the solid part of a chilled can of coconut milk)
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¼ cup (54g) coconut oil (melted)
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1 teaspoon (4g) vanilla
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4 ½ cups (560g) organic powdered sugar
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