A moist and delicious Vegan Coconut Cake that’s made with coconut milk, coconut oil and shredded coconut. If you’re a coconut lover, you’ll love this recipe.
**This post originally appeared in 2016 and has since been updated with new photos. It’s still the same great recipe, though!
BOLD STATEMENT: this vegan coconut cake may be my favorite recipe of the past several months. I know that’s a crazy thing to say, but it’s true. Consequently, this cake was 100 percent inspired by my Triple Coconut Bread recipe, a recipe that Miguel and I devoured in 24 hours. Though I love bread, sometimes you just need cake. I’ve always been a fan of coconut. Take these cupcakes, for instance. They’re perfectly coconut-y and topped with blood orange icing! So good, friends.
Before I talk about the cake itself, I want to talk about Nuts.com. Have you heard of it? If so, then you probably already know how amazing it is. It’s a family-owned online shop that sells high-quality nuts, cooking and baking products, dried fruits, and other pantry essentials, with many of them being organic (woohoo!).
Not only does Nuts.com have delicious products, but they have cleve marketing too. I mean, just LOOK at the packaging!
Ok, so WHY is this vegan coconut cake my favorite, you ask? Well let me tell you.
HEALTHY COCONUT CAKE
- It’s made with whole wheat flour
- It’s perfectly moist and vegan-friendly
- It uses three kinds of coconut: coconut milk, coconut oil and shredded coconut
- It’s topped with the BEST coconut oil icing
Most importantly, it’s made with easy-to-find ingredients, many of which can be found on Nuts.com. Additionally, I tested several different icing options, but the coconut oil and powdered sugar icing ended up being my favorite. I tried a variety with coconut cream and another with coconut milk, but they didn’t compare.
DAIRY FREE COCONUT OIL FROSTING
- coconut oil
- vanilla extract
- powdered sugar
Tip: Plan on making the icing the same day you’re going to serve the cake. Since the icing is made with coconut oil, it will harden when it’s placed in the refrigerator (still tastes delicious though!). Of course you can make the cake in advance, just wait to make the icing so that the texture is smooth like buttercream icing.
Don’t forget the finishing touches! This cake can and should be topped with shredded coconut and maybe even fresh fruit. The result is a delicious, dairy free, super moist cake!
Disclosure: This post is sponsored by Nuts.com. As always, all opinions are my own. Thank you for supporting brands that support The Almond Eater!
OTHER VEGAN CAKE RECIPES
PrintVegan Coconut Cake
A delicious Vegan Coconut Cake that’s made with coconut milk, coconut oil and toasted coconut for loads of coconut-y flavor!
- Prep Time: 20 mins
- Cook Time: 35 mins
- Total Time: 55 mins
- Yield: 1 cake 1x
- Category: dessert
- Method: oven
- Cuisine: cake
Ingredients
- 2 1/2 cups whole wheat flour (or sub all purpose flour)
- 1 1/2 cups raw cane sugar (or sub white sugar)
- 2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup shredded coconut
- 1/4 cup coconut oil, melted
- 1 can coconut milk
- 1 cup applesauce
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
- Extra shredded coconut oil for topping
- For the icing:
- 1 cup coconut oil, melted
- 1/2 tsp vanilla extract
- 2 1/2 cups powdered sugar
Instructions
- Preheat oven to 350°.
- Grease two 8″ cake pans with coconut oil and set aside.
- Combine flour, sugar, baking soda, baking powder, salt, and shredded coconut into a large bowl and set aside.
- Next, melt coconut oil in microwave or over stovetop; set aside to cool for a few minutes.
- Meanwhile, combine milk, applesauce, vinegar, and vanilla in a bowl and mix with an electric mixer.
- Fold wet ingredients into dry ingredients, stirring with an electric mixer before adding in the coconut oil; combine everything.
- Pour batter evenly into cake pans and bake the cake for 35-40 minutes, using a toothpick to test doneness.
- Leave cakes in the pans for 10 minutes before carefully transferring them to a cooling rack. Wait until cakes are completely cooled off before icing them.
- While the oven is still hot, place approximately 1 cup of shredded coconut onto a baking sheet and “toast” for 5 minutes or until coconut becomes somewhat golden in color; set aside.
- For the icing: melt coconut oil and then pour into a large bowl; stir in vanilla and powdered sugar with an electric mixer; the texture should be similar to buttercream icing (i.e. thick and creamy).
- Use a knife to remove the “dome” part of each cake and then ice the top of one cake before placing the second cake on top of it and icing that cake. Use icing to cover the entire cake and then top it with toasted shredded coconut.
- Enjoy!
Keywords: dessert, cake, coconut cake, vegan cake
Can we skip applesauce? Or what alternative can we use intead of it?
Hi! So I wouldn’t skip the applesauce because it’s going to help make the cake nice and moist. If you don’t have applesauce, you could use dairy free yogurt instead (or regular yogurt if you’re not vegan).
Could I make this a day ahead, frosted and all, and then let it sit out for a few hours to get to room temp? Trying to figure out logistics as in making it for an event. I’m so excited to make it!
Yes I think that should work!
Wow it looks so delicious. did you use fresh coconut or dried coconut for this recipe.
dried coconut flakes!
Serious coconut heaven!! I also love nuts.com. my dad always orders from them so when he does I always make sure to order some things for myself too!
yes it’s the best–thanks Jess!
Hi, I have quick question. I switch the applesauce to flaxseed. (1 cup appleasauce = mix of 4tbsp ground flaxseed and 12 tbsp of water). I baked all of it into one 8″ pan, but it’s been in the oven for more than one hour, but when i check the doneness, the bottom part still wet. But the top part is cracked and brown already. Any input about it?
Hi! I’ve never subbed any of the ingredients, so I have to assume it has something to do with that. I’m sorry it didn’t work out!
Hands down this is the best cake ever!! I have turned vegan recently, and this was my second attempt at baking vegan cakes. It was effortless and just simply delicious. And that frosting is to die for! Thanks a ton for sharing the recipe 🙂
Woohoo!! So glad you enjoyed it 🙂
Hi, this looks so nice, I think I’ll make it for my coworker’s birthday 🙂 What percentage fat coconut milk do you recommend? Thanks!
Hi! I typically use canned full fat coconut milk.
Thank you!
I made this cake today, the sponge turned out well. But I have some query regarding the icing/frosting. You have mentioned 1 cup coconut oil for 2.5 cups of icing sugar, whereas I used around 2/3 cup oil for the same quantity of sugar, still the smell of the coconut oil was very strong. Is it usually that strong? Also can we substitute the coconut oil for something else in the frosting?
Hi! It’s supposed to be somewhat strong as the icing is meant to have a coconut flavor to it. With that said, you can always use almond or coconut milk instead of the coconut oil if you prefer. I’d start with 2 tbsp milk and 2 cups powdered sugar and go from there, adjusting depending on how thick or thin you want the icing to be.
Thank you so much for the reply. I will make one batch this week and let you know how it goes! 🙂
This was by far the best cake I have ever tasted. My kids also loved it and so easy to make
Yay!! So glad everyone enjoyed it 🙂
Love this recipe! I think there may be a typo though. The can of coconut milk I used is 13.5 oz which is closer to 2 cups. I measured 1 cup of coconut milk and the batter was more like cookie dough. Use the whole can and it is as it should be…moist and delicious!
★★★★
Thanks for that–I fixed it in this recipe. So glad you liked the cake!
I tried the cake I just substitute it with a banana instead of applesauce, added 1/3 of coconut water and I also I used coconut sugar instead. We love coconut thank you for the recipe
Did you use sweetened or unsweetened shredded coconut?
Unsweetened in the cake, and a combination of unsweetened and sweetened on top. Let me know if you try it!
Hi Erin,
Im put off by wheat flour. Have you tried using coconut flour or almond flour? Im sure it would be yummy too! Im a vegan chef and I love how pretty you made the cake! I cant wait to try your recipe!
Looks perfect! Any suggestions for making this gluten free as well?
★★★★★
Hi Laura–no, unfortunately gluten free baking isn’t something I’m an expert at, so I’m not totally sure.
Erin, this cake looks wonderful – I wish I had a slice right now – gah!
Shashi at RunninSrilankan recently posted…Avocado & Bacon Pancakes
So do I (for breakfast!)
This looks amazing! Your cake decorating skills are awesome! That would make a lovely wedding cake!
Aw thank you!
Coconut oil icing? That sounds brilliant. I’m always on the lookout for more vegan desserts, and this one is stunnign.
Thanks Allyson, let me know if you try it!
GIRL! This is beautiful!! Loving it!
THANK YOU 🙂
Ooh I’ve never made frosting with coconut oil, but I bet it’s awesome. This looks gorgeous!
Thanks Kelly, and it IS awesome 😀
Nuts.com is the best, isn’t it?! I love how they have all sorts of nut flours dried fruit that are difficult to find at my grocery stores here in Reno. This cake…WOW! So gorgeous! Almost too pretty to eat…*almost* 😉 Sign me up for the coconutty deliciousness!
Haha yes almosttttt, and yes I Love it! Definitely easier than running around to all the stores to try to find stuff.
Gorgeous! I’ve never used coconut oil in icing but it sounds delicious. It has such a nice, light flavor to it that my kids love.
I agree, it really does!
Man oh man I love coconut so I’m totally swooning all over this cake! I am wowed at the fact at how amazing coconut oil frosting is, so much better than the butter kind! Beautiful cake!
It’s SO good and the texture is spot on.