Ingredients
For the Coconut Cake:
For the Coconut Rum Frosting:
For Decorating:
Instructions
Prepare the Cake Pans: Preheat the oven to 350°F. Spray two 8-inch cake pans with non-stick spray and line the bottoms with parchment paper. Set aside.
Mix the Dry Ingredients: Sift the Mementa's Coconut Flour into a mixing bowl, then add Mementa's Organic Coconut Sugar, baking soda, salt, and shredded coconut. Mix together.
Combine the Wet Ingredients: Add the Mementa's Organic Coconut Milk, melted Mementa's Organic Coconut Oil, vinegar, and vanilla to the dry ingredients. Stir until well combined into a thick batter. Be careful not to overmix.
Bake the Cake: Divide the batter evenly between the two cake pans. Spread it out to the edges with a spatula or the back of a spoon (the batter will be thick). Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake: Transfer the cakes to a cooling rack and allow them to cool completely before frosting.
Prepare the Frosting: In a mixing bowl, add the powdered sugar, vegan butter, coconut rum, and coconut milk. Mix with an electric mixer starting slow, then gradually increasing speed until smooth and thick. Adjust consistency as needed: add more coconut milk if it's too thick, or more powdered sugar if it's too thin.
Frost the Cake: Frost the cooled cake with the coconut rum frosting.
Decorate: Garnish the cake with a generous amount of shredded coconut.
Slice, serve, and enjoy the tropical flavors of your vegan coconut cake!
