Triple Coconut Cake (Vegan) Recipe

Name: Triple Coconut Cake (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Flax Meal Mixed With Water (3 Tablespoons Water For Each Tablespoon Of Flax); 1/2 cups Coconut Oil, Melted And Cooled; 3/4 cups All-purpose Flour; 3/4 cups Whole Wheat Flour; 2 teaspoons Baking Powder; 1/4 teaspoons Salt; 3/4 cups Sweetened Shredded Coconut, Divided; 1 cup Coconut Milk (I Used Light); ⅓ cups Granulated Sugar; 1 teaspoon Vanilla Extract; 1 teaspoon Almond Extract

Servings: persons

1 Tablespoon Flax Meal Mixed With Water (3 Tablespoons Water For Each Tablespoon Of Flax)
1/2 cups Coconut Oil, Melted And Cooled
3/4 cups All-purpose Flour
3/4 cups Whole Wheat Flour
2 teaspoons Baking Powder
1/4 teaspoons Salt
3/4 cups Sweetened Shredded Coconut, Divided
1 cup Coconut Milk (I Used Light)
⅓ cups Granulated Sugar
1 teaspoon Vanilla Extract
1 teaspoon Almond Extract

1
Preheat oven to 375 degrees F. Grease an 8-inch round cake tin.
2
(You can use an 8x8 inch square pan also.)
3
In a large bowl mix the ground flax and 3 tablespoons water.
4
Let it sit for about 5 minutes to thicken.
5
While the flax is thickening, melt your coconut oil in the microwave.
6
Mix the flours, baking powder, salt, and 1/2 cup shredded coconut in a medium bowl.
7
Set aside.
8
Add in the melted coconut oil, coconut milk, sugar, vanilla and almond extract to the ground flax.
9
Add the dry ingredients to the wet ingredients and stir with a wooden spoon just until combined.
10
Pour batter into prepared cake pan.
11
Sprinkle with remaining coconut.
12
Bake until a tester inserted into the center comes out clean, about 30 35 minutes.
13
Remove cake from pan, and finish cooling on a wire rack.
14
Store cake in an airtight container at room temepraturer for up to 4 days.

552

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 Tablespoon Flax Meal Mixed With Water (3 Tablespoons Water For Each Tablespoon Of Flax), 1/2 cups Coconut Oil, Melted And Cooled, 3/4 cups All-purpose Flour, 3/4 cups Whole Wheat Flour, and more.

Yes, Triple Coconut Cake (Vegan) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Triple Coconut Cake (Vegan)

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