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         Title: Vegan Coconut Cake   
    Categories: Cakes   
         Yield: 12 Servings   
      
         2 c  Canned full-fat coconut   
              - milk; room temperature,   
              - well shaken   
         2 tb Apple cider vinegar   
         2 c  Granulated sugar   
         3 c  All-purpose flour or   
              - cake flour   
         2 ts Baking soda   
       1/2 ts Kosher salt   
       2/3 c  Vegan butter; melted   
         2 ts Vanilla extract   
         1 ts Coconut extract   
         1 c  Unsweetened coconut shreds   
         1 c  Vegan butter; softened   
         1 c  Vegan cream cheese; softened   
       1/2 ts Coconut extract   
         4 c  Powdered sugar   
         1 tb Coconut milk; up to 2 tb   
       1/4 ts Kosher salt   
              Shredded coconut;   
              - for garnish   
      
     Preparation time: 20 minutes   
     Cooking time: 40 minutes   
      
     This is the ultimate recipe for coconut cake! It's rich, boldly   
     flavorful, and very easy to make.   
      
     Cake:   
      
     Grease and flour two 9" round cake pans.   
      
     Preheat the oven to 350?F/180?C.   
      
     In a measuring cup or bowl, combine the coconut milk and vinegar. Let   
     this sit while you prepare the cake batter, until slightly curdled.   
      
     Whisk together the sugar, flour, baking soda, and salt in a large bowl   
     until combined.Add milk mixture, melted butter, and vanilla and   
     coconut extracts. Stir until just combined. Do not over-mix.   
      
     Fold in the coconut shreds.   
      
     Pour the batter into the prepared pan. Tap on the counter three times   
     lightly to remove any air bubbles.   
      
     Bake in the center of the oven for 28 to 33 minutes, until set in the   
     center and a toothpick comes out clean. Cool completely in the pan.   
      
     Once fully cooled, frost with buttercream frosting and shredded   
     coconut.   
      
     Frosting:   
      
     Beat the butter, cream cheese, and coconut extract for about 2 to 3   
     minutes with a stand mixer or a handheld mixer, until fluffy.   
      
     Add 1 cup of powdered sugar. Fold it in with a spatula so it doesn't   
     fly everywhere, then beat for about 1 minute. Add the rest of the   
     powdered sugar, 1 cup at a time, until fully incorporated.   
      
     Add in a 1/2 tb of coconut milk at a time until it reaches your   
     preferred volume and consistency. It should be thick and spreadable,   
     not too soft or runny.   
      
     Beat for about 5 minutes, using the spatula to scrape down the sides   
     regularly, until the frosting is fluffy, white, smooth, and creamy.   
      
     Recipe by Jessica Hylton   
      
     Recipe FROM:    
      
   MMMMM   
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