I’m pretty sure a 9-inch round cake recipe and an 8×8 square pan recipe are compatible…but whichever pan you choose, this cake is indeed, plush and fabulous. Borrowed from Smitten Kitchen, this recipe is quick enough for a weekday treat but absolutely pretty enough for company (imagine it with sprinkles!), and it’s lactose-free! – enjoy!
2 c. + 3 T. (285 g) flour
1 1/2 t. baking soda AND 1/2 t. fine sea salt
1 c. sugar
1/2 c. (110 g) coconut oil, warmed just enough to liquefy
1 can (400 mL) coconut milk – remove 3 tablespoons for the frosting and the rest (~1 1/2 cups) will be used in the cake
1 T. vinegar
Glaze – 3/4 cup icing sugar AND a pinch of salt AND the remaining 3 tablespoons of coconut (as needed)
toasted coconut flakes (or sprinkles) for garnish
Preheat the oven to 350, spray a 9-inch round cake pan, line it with parchment and then spray the parchment.
In a large bowl, whisk together the flour, baking soda, salt and sugar, then pour in the coconut oil, 1 1/2 cups of coconut milk and vinegar and whisk until the batter is smooth. Pour into your prepared pan and bake for about 30 minutes until the center is set and the middle springs back to a light touch. Leave the cake in the pan to cool for about 10 minutes before removing it to a rack to cool completely.
For the glaze – whisk together the icing sugar and salt and then drizzle in the coconut milk 1 tablespoon at a time until the glaze is the consistency to spread easily, but not be too runny. Once the cake is completely cool, spread the glaze across the top of the cake and garnish as you wish!