Ingredients
Units
Scale
Cake:
- 2 cups plus 3 tablespoons all-purpose flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup liquefied coconut oil
- 1 1/2 cups full- or low-fat canned unsweetened coconut milk
- 1 Tbsp white vinegar
Glaze:
- 3/4 cup powdered sugar
- 2 Tbsp coconut milk (leftover from the can)
- 1/2 tsp vanilla extract
- 1/2 cup toasted shredded coconut
Instructions
- Preheat oven to 350F/176C. Prepare a 9-inch round cake pan by lining the bottom with parchment paper and greasing the sides.
- Stir together the dry ingredients in a large bowl: flour, baking soda, salt, and sugar. Make a well in the center and pour in the wet ingredients: liquefied coconut oil, coconut milk, and vinegar. Whisk the wet and dry ingredients together just until they come together.
- Scrape the batter into the prepared pan. Bake for 35 minutes or until a toothpick or cake tester inserted in the center comes out clean. Set the pan on a wire rack and allow the cake to cool in the pan for 15 minutes. Loosen the edges with a knife and peel away the parchment. Set the cake on the wire rack to cool completely.
- Make the glaze by whisking the powdered sugar, leftover coconut milk, and vanilla together until smooth. Add more milk if needed. Pour the glaze over the top of the cooled cake. Garnish with toasted coconut.