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Coconut Cake

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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 8
Course: Dessert
Ingredients Method

Ingredients
  

  • 4 cups all-purpose flour
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp salt
  • 2 tsp cinnamon
  • 2 tsp fresh nutmeg grated
  • 1 tsp ginger powder
  • 1/8 tsp allspice
  • 2 cups organic sugar
  • 1 cup brown sugar
  • 1 1/2 cup coconut oil
  • 1 cup apple sauce
  • 2 cups coconut milk
  • 2 tsp almond extract
  • 1 tsp pure vanilla extract
  • 2 Tbsp lemon juice
  • 1 cup coconut flakes plus more for topping
  • Dairy free whipped cream to serve

Method
 

  1. Parchment line a 9x13 baking pan (let parchment hang over for easier removal later). Preheat oven to 350°F.
  2. In a medium mixing bowl, add flour, baking powder, baking soda, spices, and salt. Whisk together then set aside.
  3. In a large mixing bowl, add both sugars and coconut oil. Whisk together until thoroughly combined.
  4. Add apple sauce, coconut milk, and almond + vanilla extract. Whisk to combine.
  5. Add flour mixture and whisk batter until just combined. Batter will look lumpy at this point.
  6. Add lemon juice and whisk to combine again. Then add coconut flakes and fold into batter (do not whisk). The batter will still look a bit lumpy but should be well incorporated.
  7. Pour into parchment lined pan. Smooth out batter evenly and lightly tap against counter.
  8. Bake for 40-45 minutes or until golden brown and firm.
  9. Remove and let cool completely, then remove from pan. Decorate with whipped cream and coconut flakes. Serve.