Everything you ever wanted out of life in this one cake

I love coconut. Coconut milk, coconut oil, coconut flakes, well ok, I’m not a fan of coconut water. Maybe it’s because I remember getting coconuts sometimes when I was little and the process of getting to the meat and milk inside was so fascinating to me. My paw paw would take a screw driver and place the tip on the coconut and bang the end of it with a hammer until it cracked open. then He would drain the milk out and take a knife and cut out the meat. I was so mesmerized that this thng that came out of a palm tree had the most amazing food inside. After that, I just grew to love it so much. My mom sometimes would make this coconut cake for special occasions. It was so moist and the frosting so creamy with this sour cream and whipped cream/coconut frosting. I love recreating and veganizing old recipes and this is one I know you’re going to enjoy as well🌱

Recipe:

First make the frosting:

1 container sour cream ( I used Tofutti Brands)

1 cup granulated sugar

2- 2 1/2 cups shredded sweetened bakers coconut

1 can coconut flavored Redi Whip (or a tub of vegan whip)

Combinge everything in a bowl, but the cool whip. Cover and refrigerate overnight. The next day, before frosting the cake, add the cool whip and mix until combined.

For the yellow cake:

2 cups AP flour

1 tsp baking soda

1 tsp baking powder

1 1/2 cups granulated sugar

1/2 cup butter

1/2 cup vegetable oil

1/2 tsp salt

2 ‘eggs’ I like to used Ener G (depending on the type eggs you use, you might need to add a tiny bit more milk or a little water)

1 cup buttermilk(make this by placing 1 capful white vinegar into non dairy milk. Let it sit for a few minutes to curdle. I think soy is best for baking)

2 tsp vanilla

Preheat oven to 325. Coat two 9 inch round cake pans with butter and then line with parchment (I usually place the parchment under the pan and draw and circle, then cut it out) Butter over parchment and lightly flour the pans, tapping the pan to cover with the flour. Next, in a bowl, sift flour, baking soda, baking powder, and salt. Set aside. In a medium bowl, blend sugar, oil, and butter with a mixer until fluffy. Add egg replacer, continue mixing and add vanilla. Then, alternate the flour mixture And the milk into the wet ingredients until all are well combined, scraping down sides as necessary. Rest batter 5 minutes, then pour evenly into cake pans. Bake in oven 30-35 minutes. Check with toothpick in center to make sure cakes are done. Let cakes rest in pans on baking rack until warm to touch, then remove and rest cakes on racks until cool enough to frost. When cooled, place one cake on serving platter and frost with coconut frosting on top. Then, place remaining Cake on top and frost entire cake.

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