Ingredients
Scale
- 360 ml Milk
- 2 tsp White Vinegar (or Lemon Juice)
- 240 g Cane Sugar
- 80 ml Vegetable Oil
- 2 tsp Vanilla Extract (or 1 tsp Almond Extract)
- 245 g All Purpose Flour
- 80 g Almond Flour
- 2½ tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 270 ml Coconut Milk
- 150 g Powdered Sugar
- 8 g Cornstarch
- 90 g Unsweetened Shredded Coconut
- ½ tsp Vanilla Extract
- 90 g Almonds (toasted and chopped in small pieces)
- 170 g White Chocolate
- 60 ml Whipping Cream
- 226 g Vegan Butter
- 210 g Powdered Sugar
- 2 tsp Vanilla Extract
- ¼ tsp Salt
- 186 g Coconut (shredded or desiccated)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, combine milk with white vinegar and let sit for 5 minutes.
- Mix in sugar, vegetable oil, and vanilla until well combined.
- In another bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet mixture until just combined.
- Pour batter into greased 8-inch round pans and bake for 30–35 minutes.
- For the coconut filling, beat coconut milk with powdered sugar and mix in cornstarch, shredded coconut, and vanilla.
- For buttercream, melt white chocolate with vegan cream; beat vegan butter until creamy and mix in powdered sugar before adding melted chocolate.
- Once cooled, assemble the layers with coconut filling between them and frost with buttercream.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice - approximately 100g
- Calories: 360
- Sugar: 30g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg