Coconut Dream Cake- Vegan

No, you're not dreaming.
This cake is not only beautiful, but it's crazy delicious.
It's topped with toasted coconut...need I say more?
Seriously?
If you like coconut, then you will love this cake.
If you don't, well...that's really sad, because you're missing out.
There is something about toasting coconut that brings out all of the best components of the coconut.
One of the things that is distinct about this cake are the huge flakes of coconut...
like I stated, this cake is for those of us that dream about coconut.
I'm also very fortunate, because I live very close to Bob's Red Mill,
so I can get all of my ingredients from their a-maz-ing store.
And when I go there, I always load up on big chunky flakes of coconut.

This is my vegan version of the cake...
maybe I'll break out my secret recipe for the regular coconut butter cake...
but maybe not.  :) 

Cake
For a single layer 8" cake or two 6" cake layers.

• 2 cups all-purpose flour
• ½ cup sugar
• 1 ½ tsp. baking soda
• ½ tsp. salt
• ½ tsp. baking powder
• 1 cup unsweetened coconut milk
• ½ cup canola oil
• 1 tsp. vanilla
• 2-3 tsp. coconut extract (3 for those who really love coconut)
• 2 Tbs. apple cider vinegar

Center Frosting- for a layered cake

I love this frosting, especially for such a strong flavor of cake.  It gives your taste buds a little break from the coconut, and I think that it helps to focus on the toasted coconut on top.

Filling recipe from Vegan with a Vengeance by Isa Chandra Moskowitz

• 1/4 cup margarine
• 1/4 cup shortening
• 3/4 cup superfine or powdered sugar (I generally only have powdered sugar.)
• 1/4 cup soy milk powder
• 2 tsp vanilla 

 -For filling, mix well for at least ten minutes...you want this very light and fluffy.  Also, make it right before you fill the cakes.

Icing

• 4-5 cups powdered sugar
• 1 cup fine flaked coconut 
• 1/2 cup vegan margarine
• 1 tsp coconut extract
• coconut milk- add a tablespoon at a time until you get the consistency that you want.

Topping:
Big flakes of coconut, toasted to perfection

Directions

1. Preheat oven to 350˚F.
2. Prepare cake pans by spraying with vegetable spray and lined with parchment paper.
3. Whisk together flour, sugar, baking soda, and salt in bowl.
4. Stir in coconut milk, oil, vinegar, and coconut extract.
5. Mix well.
6. Fill pans evenly and bake 30 minutes, or until toothpick inserted in center comes out clean.
7. Cool completely.
8. Make both of the frostings according to the directions above.
9. Layer, frost, and enjoy!

Vegan Blackberry Coconut Crumble Bars

Vegan.
The "V" word gets different reactions from people.
For some...I'm not sure what they think that it's going to taste like, but by their facial expressions it must be bad.
Really bad.
I get that. 
I've tried many different vegan desserts with varying degrees of enjoyment.
But for others, their faces light up, knowing that soon they will have a treat.
And I hope that when they see that the treat was made by me,
they know that not only will it be vegan, but it will also be delicious.
See that is my goal...deliciousness for everyone.
No matter what dietary needs you have, everyone needs to enjoy a treat!
I mean, really.  If everyone can't enjoy, how much of a treat is it? 
Not much of one in my book.
So that has brought me here.
I'm adapting recipes into vegan treats.
My goal is to take my tried and true, delicious recipes
and make them into vegan desserts that are just as good...or even better!
Now doesn't that sounds delish?
Yep, I thought so.













Vegan Blackberry Coconut Crumble Bars
Recipe from Yummy Mummy Kitchen
1/2 cup sugar plus 1 tablespoon
1.5 cups flour (you can substitute gluten free)
1 cup quick oats
1 tsp baking powder
1/4 cup coconut
1 cup virgin coconut oil, solid (NOT melted)
12 oz blackberries (about 2.5 cups)
1 tablespoon lemon juice

Directions:
Preheat oven to 375 degrees.
Lightly coat a 8" square inch baking dish with cooking spray.
Line the bottom with parchment paper and flour.

1. Stir together 1/2 cup sugar, flour/oats, baking powder, and coconut.

2.  Stir in coconut oil. Press half of dough into pan.

3.  In another bowl toss berries with remaining tablespoon sugar and lemon juice.

4.  Pour over dough.

5.  Crumble remaining dough over top.

6.  Bake for 40 minutes until top is golden brown.

7. Let cool, slice, and share with those that you adore.

These little beauties will make anyone swoon with bliss.
Even those die-hard "Ewww, it's vegan!" folks will be wanting another one. 
The recipe may be vegan, but there is nothing that will make you wish had animal products.
Each bar is a bite of summer love to enjoy.
Now don't you want to try one?
Yeah,I knew it!
I can convert even the really scrunched up faces of non-vegan eating folks.
Enjoy :)