Dairy Free Coconut Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

4.5

(10)

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Ingredients

12 servings

For the cake

2 tbsp ground flaxseed
6 tbsp water
2 ½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup (2 sticks) unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 ½ cups granulated sugar
½ cup unsweetened applesauce
1 tsp vanilla extract
1 can (13.5 oz) full-fat coconut milk
1 cup sweetened shredded coconut

For the frosting

1 cup (2 sticks) unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
4 cups powdered sugar, sifted
¼ cup full-fat coconut milk
1 tsp vanilla extract
¼ tsp salt

For serving

1 ½ cups sweetened shredded coconut, for topping (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes until the mixture thickens to a gel-like consistency.

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