Coconut heaven cake with coconut buttercream frosting is a lemon lover’s must-eat treat! The loaf cake is rich, moist, and refreshing and will surprise you with its tanginess. 

Ingredients

COCONUT CAKE

2½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

2 cups powdered sugar

½ cup vegan butter substitute,

at room temperature

1¾ cups soymilk

2 tablespoons lemon juice

2 tablespoons coconut extract

1 teaspoon vanilla extract

1 teaspoon white vinegar

½ cup shredded dried coconut

(unsweetened or sweetened; if using unsweetened, odd 2 tablespoons powdered sugar)

COCONUT BUTTERCREAM FROSTING

4 cups powdered sugar

1⅓ cups vegan butter

substitute, slightly softened

but not at room temperature

2 ½teaspoons coconut extract

GARNISH

½ cup shredded dried coconut (sweetened or unsweetened)

Method 

To make the cake, preheat the oven to 350 degrees F and oil and flour two 8-inch round cake pans.

Combine the flour, baking powder, and baking soda in a bowl. In a separate large bowl, combine the sugar and vegan butter substitute and beat with an electric mixer until smooth.

Stir in the soymilk, lemon juice, extracts, and vinegar with a wooden spoon. Add the flour mixture and stir until just combined. Fold in the coconut.

Pour evenly into the prepared pans and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Cool on racks.

To make the frosting, combine the sugar, vegan butter substitute, and coconut extract in a food processor and process until fluffy. Alternatively, beat with an electric mixer until fluffy. Refrigerate until ready to use.

To assemble, remove the cooled cakes from the pans and spread about one-third of the frosting over 1 of the cakes.

Place the other cake on top and frost the top and sides with the remaining frosting. Garnish with the coconut.

Store the assembled cake uncovered in the refrigerator and bring to room temperature before serving. Leftovers should be covered and stored in the refrigerator.