southern coconut cake

Makes: One Two Layer Cake

Ingredients:

  • 12 oz flour ( 2 3/4 cup)

  • pinch of salt

  • 1 tbsp baking powder

  • 1 cup coconut flakes

  • 12 oz sugar ( 1 2/3 cup)

  • 1 tbsp flax meal

  • 3.5 oz water (1/2 cup)

  • 2/3 cup oil

  • 6 oz Milk (3/4 cup)

  • 1 tsp coconut extract

  • 1 tsp vanilla extract

    Icing:

  • 1 cup vegan butter

  • 3 cups confectioners sugar

  • 1 cup toasted coconut

  • 2 tbsp coconut milk

  • pinch of salt

Directions:

  • Preheat the oven to 350 degrees.

  • Whether you are using a large pan for a rectangular cake or two circular cake pans oil the bottom and sides of the pan then dust with four. Make sure to shake out the excess. If making cupcakes add paper cups to the cupcake pan.

  • spread the coconut flakes for your icing on a sheet tray and make syre they are in one even layer. toast your coconut until golden brown on the edges, making sure to keep a close eye on them so they dont burn. possibly 5 minutes. set this aside to cool.

  • In a large bowl place your flour, coconut, baking powder, and salt. Mix with a whisk until well combined.

  • In a blender, food processor, or using an immersion blender combine the water and flax meal. Pulse or mix this for roughly 20-30 seconds, or until it turns frothy and foamy. Now continue to mix again and slowly pour In your oil. Once your oil is all in continue to mix until you have a thick white emulsion. In another bowl combine the egg replacer with your sugar, extract, and milk, then mix with a whisk until well combined.

  • Now pour the wet ingredients on top of the dry ingredients and mix until everything just comes together, essentially when all the flour is hydrated. Try not to over mix there will be lumps which is okay, you want to avoid building Gluten.

  • Pour your cake batter into your baking dish and bake until a toothpick inserted into the middle comes out clean, depending on your dish 20-25 minutes approximately.

  • Remove from the oven and let cool completely before trying to remove.

  • If you are making cupcakes the method stays the same, you will simply fill your cupcake liners 2/3 of the way full and bake 15-20 minutes or until a toothpick inserted in the middle comes out clean.

  • The Icing Method:

  • Put everything but the powdered sugar and any added liquid together in a bowl, including your toasted coconut, and using a mixer, hand mixer, or a whisk, mix until well combined.

  • Now add in all of your liquid and half a cup of your powdered sugar, and mix again until well combined. Now add your powdered sugar 1/2 a cup at a time mixing in-between additions until you have the desired sweetness and texture for your taste. You may need more or less powdered sugar than listed to attain this.
    Spread onto a cooled cake and enjoy.