INGREDIENTS
1/3 cup
coconut oil, melted
1/3 cup
coconut milk
1
teaspoon white vinegar
juice from 1/2 of a lemon
1
tablespoon vanilla extract
zest of a whole lemon
1/2 cup
raw cane sugar
1 1/2 cups
flour
1
teaspoon baking soda
1/2
teaspoon salt
1/2 cup
unsweetened shredded coconut, divided
3
tablespoon coconut oil
2
tablespoon coconut milk
1
teaspoon vanilla extract
1 1/2 cups
powdered sugar
1
lemon, thinly sliced for top of cake