Vegan Tres Leches Coconut Milk Cake

This vegan coconut cake is very moist, extra coconutty and perfectly sweet! After the cake is baked, it's soaked in coconut milk and then frosted with delicious coconut cream! A pretty cake that is easy to make and so DELICIOUS!

The Recipe

Vegan tres leches coconut milk cake

Ingredients (makes 1 (6-inch) tube cake)

1 cup / 225 g vegan butter, at room temperature

3/4 cup / 150 g sugar

2 cups / 260g all-purpose flour

6 tablespoons coconut, shredded

1/2 cup / 120 ml fresh coconut milk (I used almond-coconut milk)

1/2 cup / 120 ml coconut creamer ( to soak the cake)

For the decoration

1 cup whipped coconut cream

more shredded coconut

fresh coconut chunks

Instructions

1. Preheat oven to 350 °F / 180 °C.

2. In a medium sized bowl combine sugar, flour, shredded coconut, butter and coconut milk. Mix with a high-speed mixer until smooth. Transfer the dough into the baking pan and bake for 1 hour.

3. Using a wooden pick, poke holes in warm cake. Then slowly pour coconut creamer over top of the cake. Allow the cake to cool down.

4. Decorate cake with whipped coconut cream, shredded coconut and fresh coconut chunks. ENJOY!!!