Coconut Cream Cake

A moist coconut cake with an airy cream cheese frosting, covered with some shredded coconut, this coconut cream cake is a delicious dessert! 

Recipe

Ingredients

For the cake:
2  1/2 cups all-purpose flour
2 tbsp. cornstarch
1 tbsp. baking powder
1/2 tsp. salt
1  1/2 cups granulated sugar
3/4 cup melted coconut oil 
1  1/2 cups coconut milk (not from a can)
2 tsp apple cider vinegar
2 tsp vanilla extract

Cream Cheese frosting:
8 oz. Violife cream cheese
1/2 cup vegan butter flavored coconut oil (slightly softened but not melted)
3 - 4 cups powdered sugar
1 tsp vanilla extract

Topping:
1 cup shredded coconut or coconut flakes

Directions

1. To make the cake, preheat the oven to 350°F. 
2. In a large mixing bowl, whisk together the flour, cornstarch, baking powder, salt and sugar. 
3. Mix in the coconut oil, coconut milk, vinegar, and vanilla extract until just combined (if you over mix, the cake will not turn out fluffy).
4. Pour the batter into 2 8" greased cake pans and bake for about 30 to 35 minutes or until a toothpick (inserted in the center of the cake) comes out clean. 
5. Allow to cool in the cake pans for about 10 minutes before removing.  They must be cooled thoroughly before frosting.
6. Meanwhile, make the frosting by placing the cream cheese, coconut oil, 3 cups of powdered sugar, and vanilla extract in a large mixing bowl.
7. Starting on low speed and slowly increasing to high speed, beat the ingredients until smooth.  If it is too runny, add another cup of powdered sugar. 
8. Once the cake has thoroughly cooled, frost and top with the shredded coconut or coconut flakes.
9. Serve and enjoy!