If there is one thing I love after a long week, it’s cake! Each week I love to produce a new 1 bowl cake concept as they are just so effortless and you can tweak the base I use to cater to whatever you’re craving! If you haven’t delved into our 1 bowl concepts, well you haven’t lived!
Since we’re all dreaming of warmer temps a midst the snow right now and we’re covering every cake flavor you can think of, I just knew..
We had to do a 1 Bowl Vegan Coconut Cake!
I’ll be honest, I’ve never been a huge coconut person. I never crave it, I don’t like it with chocolate, but there was a restaurant in NYC and Miami that had the best coconut cake imaginable. So much that I became a fan of the beloved coconut cake!
What’s great about this cake? Everything! It’s my staple 1 bowl concept, quick, easy, light, fluffy, packed with coconut, features coconut milk, doesn’t even need a flax egg, it’s perfect for any season, the cream cheese icing puts it over the top, it can easily be made into a tiered cake, and it’s just so good!
If you love all things coconut, or just crave an effortless vegan dessert, you have to try this new 1 Bowl Vegan Coconut Cake with Cream Cheese Icing!
Combine the flour, sugar, baking soda, and salt in a greased 8″ square baking dish.
Make 3 depressions in the dry ingredients – two small and one large. Pour the vinegar and vanilla/coconut extract in each of the two smaller depressions, and the oil in the large one. This step is imperative as your cake will be more dense and won’t rise.
Pour the coconut milk over the entire thing and mix until smooth. Gently fold in the 1 cup shredded coconut.
Bake on the middle rack of the oven at 350 degrees for 25-30 minutes or until browned on the edges and when you push in it bounces back. Let the cake cool.
Icing: Throw icing and cream cheese in a standing mixer, and blend until smooth. Once the cake is cooled, top with icing and add 2/3 cup toasted coconut.