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!

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Easy Vegan Bounty Bar Cake

Course Dessert

Ingredients

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

Instructions

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.

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