Ingredients
Coconut cake:
- 1 cup + 2 tbsp all-purpose flour
- 1/2 cup Smooth Vanilla Clean Lean Protein by Nuzest
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup lukewarm water
- 5 tbsp melted coconut oil
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 1/2 tsp coconut extract
- 1 cup sweetened flaked coconut
Coconut Frosting:
- 2 1/2 cups powdered sugar
- 8 oz vegan cream cheese
- 1/2 tsp vanilla extract
- 1/2 tsp coconut extract
- 1/4 tspn salt
- 4 tbsp full-fat coconut milk
- 1/2 cup sweetened flaked coconut
Around here, we eat cake for breakfast, so we're sharing one of our favorites with you. A very Vegan Coconut Protein Cake that is so moist it’ll knock your socks off. Simple Ingredients, easy to make, and even easier to eat! Let's bake!
Coconut cake:
- Preheat the oven to 350°F. Spray an 8-inch baking dish with cooking spray and set aside.
- Whisk the flour, sugar, baking soda, and salt together in a medium bowl. Pour the water, oil, vinegar, and extracts into the bowl.
- Stir until just combined. Don’t over mix. Fold in the coconut.
- Pour the batter into the prepared pan.
- Bake 30 minutes until the cake is golden around the edges and a cake tester inserted into the center of the cake comes out clean.
- Cool completely on a wire rack before adding the glaze.
Coconut frosting:
- Sift the powdered sugar into a bowl.
- Add the vegan cream cheese, vanilla and coconut extracts, salt, and coconut milk; whisk to combine.
- Spread the frosting over the cooled cake and sprinkle with coconut. Slice and serve.
Time:
40 minutes
Serves:
12
