Coconut Cappuccino Cake
Instead of drinking your coffee, have it in a sweet cake with Coconut Creme Frosting!
Yield
20-30 Small Servings
Ingredients
Coconut Cappuccino Cake
- 1½ cups brewed coffee or herbal coffee, room temperature
- 1¼ cup turbinado sugar
- ½ cup coconut milk
- ½ cup coconut oil
- 1 Tablespoon instant coffee powder
- 2 teaspoons apple cider vinegar
- 2 teaspoons vanilla extract
- 2 cups whole-wheat pastry flour
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
Coconut Crème Frosting
- ½ cup vegan margarine
- ¼ cup vegan shortening
- 2-3 cups powdered sugar
- 1 Tablespoon vanilla extract
- ¼ – ½ cup toasted, shredded coconut
Instructions
- Preheat oven to 350º. Line a 9x13 pan with parchment paper and lightly grease bottom and sides with oil.
- In a large bowl whisk together coffee, sugar, coconut milk, oil, instant coffee, vinegar, and vanilla until sugar and coffee dissolve completely.
- In another bowl sift together flours, baking powder, baking soda, salt. Add dry ingredients to wet, and stir until just combined. Pour into prepared pan, smooth top, and bake for 35 minutes, until a toothpick comes out clean.
- Let cool 20 minutes in pan. Run a knife along the edges to loosen, then flip onto cooling racks. Let cool completely before frosting.
- To make the Coconut Crème Frosting: Beat margarine and shortening together until combined with electric mixers. Add half powdered sugar, along with vanilla extract. Continue beating slowly, adding remaining powdered sugar in increments until a smooth and creamy frosting forms; add coconut milk to smooth out texture if needed. Add coconut when frosting is desired consistency.
- Frost cake as desired. Enjoy!