Birthday

Vegan Lemon-Coconut Cake is for Dessert.

Vegan Lemon-Coconut Cake takes 85 minutes to prepare.

Vegan Lemon-Coconut Cake takes 45 minutes to cook.

Vegan Lemon-Coconut Cake makes 24 servings.

The ingredients for Vegan Lemon-Coconut Cake are:

20 oz sugar
8 oz non-hydrogenated margarine
? cup lemon juice
grated zest of 4 lemons
2 tsp vanilla
1 ? tbsp lemon extract
24.6 oz flour
2 tbsp baking powder
1 ? tsp baking soda
1 ? tsp salt
2 cups water
2 cups premium coconut milk
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Filling
? - 1 cup pure raspberry jam, warmed slightly until spreadable
1/3 cup fine-shred coconut

Here is how you make Vegan Lemon-Coconut Cake:

Preheat oven to 350F, grease 2 9x13 pans.Cream together sugar and margarine. Add lemon juice, zest, vanilla and lemon extracts and beat well.Whisk together dry ingredients in a medium bowl.Add dry ingredients in three sections, alternating with the water and coconut milk. Beat well after each addition.Divide between pans and bake 45 minutes, or until cake tests done.Cool completely in the pan before turning out onto a tray, then chill 1 hour before filling.Spread jam evenly over one of the layers and sprinkle with coconut.Place second layer on top, trim the edges and chill again before frosting and decorating.Serving Size: Makes 2 9x13? cakesNumber of Servings: 24Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Vegan Lemon-Coconut Cake is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 335.6

• Total Fat: 12.1 g
• Cholesterol: 0.0 mg
• Sodium: 143.3 mg
• Total Carbs: 54.8 g
• Dietary Fiber: 0.7 g
• Protein: 3.4 g

The dietary needs meet for Vegan Lemon-Coconut Cake is Vegan