Coconut Vegan Cake

Preheat oven to 350 degrees

2 1/2 cups all-purpose flour (you can use cake flour, just omit the cornstarch in this recipe)
2 tbsp cornstarch
1 tbsp baking powder
1/2 tbsp salt
1/2 cups granulated sugar
3/4 cup vegan butter (melted)
1 1/2 cups non-dairy milk or coconut milk (fresh or organic canned is fine, because we don’t typically have coconuts around the kitchen)
2 tbsp apple cider vinegar
2 tbsp pure vanilla extract
1 tbsp coconut extract

1 package (8 oz) vegan cream chest
1/2 cup vegan butter softened slightly
3-4 cups powdered sugar (keep in freezer until ready to use; this prevents it from flying everywhere)
1 tbsp pure vanilla extract
1 tbsp coconut extract
1 tbsp shredded coconut (finely chopped) for topping your cake

Grease your cake pans (8 inch). I like to add a little flour to it as well, but that is not something you have to do. You can also add parchment paper on the bottom of each pan so they are easier to remove, if you like.
In a large mixing bowl, add your flour, cornstarch, baking powder, salt and sugar. Mix these well.
Once this is done, add your melted butter, milk, apple cider vinegar, vanilla and coconut extract. Mix this until it’s combined but don’t over mix it. If you do, it won’t be the light and fluffy cake I’m bragging about.
Pour your mixture in to your pans and bake them for about 30 minutes. Check the cakes with a toothpick or knife to make sure they are done. Just like with a regular cake, the toothpick will come out clean. When the cakes are done, leave them in the pans for about 15 minutes. Then you can remove them from the pans and transfer them to a cooling rack for the rest of the time. These need to be completely cooled off before adding the icing or it will run, creating a huge mess. If you want to, you can put them in the refrigerator to help speed up the cooling process.

Wipe out the bowl you used for the cake mix and use it for the frosting. Less dishes to clean! Put your vegan cream cheese in, soften vegan butter (make sure it’s not too soft or the frosting won’t work), add your powdered sugar, vanilla and coconut extract.
Use your hand mixer, starting it out slowly and then working your way up to high. All the ingredients should be combined well and very smooth. If for some reason, your frosting is too thin, you can add 1 more cup of powdered sugar. If that doesn’t work, put it in the fridge for about 30 minutes so it firms up a little.
When you get the right consistency for the frosting; starting frosting your cakes. Then you can add your shredded coconut to the top (and sides if you want). If you really want a little more tropical taste, add some dried pineapple to the top as well. This gives an amazing taste!