Bounty bar lovers, this one’s for you! Imagine a moist chocolate coconut cake layered with a smooth and creamy coconut frosting. 🥥 🍫 Enjoy this delicious chocolate coconut cake that’s a perfect treat for any occasion!
Easy Vegan Bounty Bar Cake
Bounty bar lovers, this one’s for you! Imagine a moist chocolate coconut cake layered with a smooth and creamy coconut frosting. 🥥 🍫 Enjoy this delicious chocolate coconut cake that’s a perfect treat for any occasion!
For the Chocolate Coconut Cake:
- 1¾ cups self-rising flour
- ½ cup cocoa powder
- 1 tsp baking powder
- ¼ tsp baking soda
- ¾ cup light brown sugar
- ½ cup desiccated coconut
- 1½ cups dairy-free milk + 1 tsp vinegar
- ½ cup coconut yogurt
- ⅓ cup coconut oil
For the Frosting:
- 1¼ cups dairy-free cream cheese
- ½ cup coconut yogurt
- ¼ cup vegan vanilla protein powder
- ¼ cup coconut milk
Preheat the Oven:
- Preheat your oven to 340°F (170°C).
- Line two round cake pans with parchment paper.
Prepare the Wet Ingredients:
- Mix the dairy-free milk with the vinegar and set it aside to thicken.
Mix the Dry Ingredients:
- Sift the self-rising flour, cocoa powder, baking powder, baking soda, light brown sugar, and desiccated coconut into a large bowl.
Combine the Wet Ingredients:
- In another bowl, mix together the thickened milk, coconut yogurt, and melted coconut oil.
Make the Batter:
- Pour the wet ingredients into the dry ingredients and gently mix until just combined.
Bake the Cake:
- Divide the batter evenly between the two prepared cake pans.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely before frosting.
Prepare the Frosting:
- Mix the dairy-free cream cheese, coconut yogurt, vegan vanilla protein powder, and coconut milk until smooth.
Assemble the Cake:
- Once the cakes are cooled, layer them with the coconut frosting.
- Top with extra desiccated coconut for a finishing touch.
