Vegetarian

Coconut Cake with Coconut Buttercream Frosting 1/16 takes several minutes to prepare.

Coconut Cake with Coconut Buttercream Frosting 1/16 takes several minutes to cook.

Coconut Cake with Coconut Buttercream Frosting 1/16 makes 16 servings.

The ingredients for Coconut Cake with Coconut Buttercream Frosting 1/16 are:

Flour, white, 2.5 cup
Baking Powder, 2 tsp
Baking Soda, .5 tsp
Powdered Sugar, 2 cup, unsifted
*Earth Balance Natural Buttery Spread, 1/2 cup, at room temperature
Soymilk, 1 3/4 cup
Coconut Extract, 2 tbsp
Vanilla Extract, 1 tsp
Distilled Vinegar, 1 tsp
Shredded coconut, 1/2 cup

Frosting
Earth Balance, 1 1/3
Coconut Extract, 2.5 tsp
Powdered Sugar, 3.5 cup
Shredded coconut, 1/2 cup

Here is how you make Coconut Cake with Coconut Buttercream Frosting 1/16:

Preheat oven to 350 degrees. Line 2 8-inch cake pans with parchment paper, then grease and flour. Combine dry ingredients. In separate bowl combine Earth Balance and wet ingredients. Add dry ingredients and stir until combined. Fold in coconut. Pour evenly into pans and bake for 30 minutes or until toothpick inserted in center comes out clean. Cool in pans.Mix frosting ingredients adding coconut last and chill until cake is completely cooled. Remove cake from pans and frost with frosting.Serving Size: 16 servingsNumber of Servings: 16Recipe submitted by SparkPeople user ITREASUREIT.

The nutritional information for Coconut Cake with Coconut Buttercream Frosting 1/16 is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 404.6

• Total Fat: 16.3 g
• Cholesterol: 0.0 mg
• Sodium: 273.5 mg
• Total Carbs: 57.1 g
• Dietary Fiber: 1.0 g
• Protein: 2.5 g

The dietary needs meet for Coconut Cake with Coconut Buttercream Frosting 1/16 is Vegan