One Bowl Moist Vegan Coconut Cake

subheading: SCALE 1x 2x 3x:

3 ¼ cups ( 410 g) cake flour, all-purpose flour or gluten free 1-to-1 baking flour, sifted (do NOT skip- add in 1 tsp arrowroot powder if using all-purpose flour or gluten free 1-to-1 baking flour, see Note)

1 ¾ cup ( 350 g) granulated sugar or coconut sugar (see Note)

1 tbsp baking powder

½ tsp baking soda

1 ½ cup ( 360 mL) coconut milk or coconut cream, from a can*

¾ cup ( 150 g) unsweetened dairy free yogurt, room temperature

½ cup ( 113 g) vegan butter, softened (stand mixer method) or melted (by hand method)

2 tsp vanilla extract

1 tsp coconut extract

¼ tsp sea salt

1 cup ( 100 g) coconut shreds, unsweetened

subheading: Vegan Coconut Cream Cheese Frosting:

1 cup ( 226 g) vegan butter, room temperature

1 cup ( 226 g) vegan cream cheese

4 cups ( 520 g) powdered sugar

2 tbsp coconut cream

1 tsp vanilla extract

1 tsp coconut extract, optional

3 cups toasted coconut flakes

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