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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 adore this recipe.
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.
Ok, so WHY is this vegan coconut cake my favorite, you ask? Well let me tell you.
Recipe features
- It can be made with whole wheat flour OR all purpose 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.
Dairy free coconut oil frosting
- coconut oil
- vanilla extract
- powdered sugar
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.
Tips and FAQs
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.
How long will this stay fresh?
This cake will stay fresh for up to 3 days, though because the icing is coconut oil-based (and coconut oil hardens), I do recommend consuming it within 24 hours.
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!
More vegan cake recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Vegan Coconut Cake
Ingredients
- 2 1/2 cups whole wheat flour or sub all purpose flour
- 1 1/2 cups cane sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup unsweetened shredded coconut plus more for topping
- 1/4 cup coconut oil melted
- 14 oz. coconut milk (1 can)
- 1 cup applesauce
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
for the icing:
- 1 cup coconut oil melted
- 1/2 tsp vanilla extract
- 2 1/2 cups powdered sugar or more
Instructions
- Preheat oven to 350°.
- Line two 8" cake pans with parchment paper and set aside. Alternatively, you can grease them with coconut oil.
- 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!
Notes
Nutrition
Melanie says
Can we use coconut vinegar ?
Erin says
Hi -- I'm not sure what that is? So I'm going to say no.
Maggie says
Love your site. This looks absolutely fantastic.
Jenna says
Yummy! Gonna try this one this weekend.
Emilia Medina says
I've made this before and everyone loved it! I do have a question though, can I use half of the batter for the cake and make cupcakes with the rest? If so, how long do I put them for?
Erin says
I'd bake the cupcakes for around 30 minutes!
Eli says
First time making vegan anything, first time using whole wheat flour, and I am pleasantly surprised at the taste. It's very good! I used coconut sugar and it has a really nice molasses flavor, but not overpowering the coconut flavor. I made it for tomorrow and I hope the icing doesn't get too hard. The icing is just delicious! Question: you wouldn't happen to have nutritional facts on this?? Thanks for the recipe!
Erin says
Yay I'm glad you like it! I'd say just don't put the cake in the refrigerator and the icing should be ok. If it does harden I promise it'll still be delicious! Unfortunately I don't have the nutrition info, but you can put it into a tracker like MyFitnessPal.
Sogheetha says
Can we skip applesauce? Or what alternative can we use intead of it?
Erin says
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).
Abby says
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!
Erin says
Yes I think that should work!
Benny says
Wow it looks so delicious. did you use fresh coconut or dried coconut for this recipe.
Erin says
dried coconut flakes!
Jess @choosingchia says
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!
Erin says
yes it's the best--thanks Jess!
Nia says
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?
Erin says
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!
Gauri says
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 🙂
Erin says
Woohoo!! So glad you enjoyed it 🙂
Lindsey says
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!
Erin says
Hi! I typically use canned full fat coconut milk.
Lindsey says
Thank you!
Aashna agarwal says
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?
Erin says
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.
Aashna Agarwal says
Thank you so much for the reply. I will make one batch this week and let you know how it goes! 🙂
gail oliver says
This was by far the best cake I have ever tasted. My kids also loved it and so easy to make
Erin says
Yay!! So glad everyone enjoyed it 🙂
esther says
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!
Erin says
Thanks for that--I fixed it in this recipe. So glad you liked the cake!
Judih says
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
Lisa says
Did you use sweetened or unsweetened shredded coconut?
Erin says
Unsweetened in the cake, and a combination of unsweetened and sweetened on top. Let me know if you try it!
Deborah says
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!
Laura says
Looks perfect! Any suggestions for making this gluten free as well?
Erin says
Hi Laura--no, unfortunately gluten free baking isn't something I'm an expert at, so I'm not totally sure.
Shashi at RunninSrilankan says
Erin, this cake looks wonderful - I wish I had a slice right now - gah!
Erin says
So do I (for breakfast!)
Georgie @ Healthy Pears says
This looks amazing! Your cake decorating skills are awesome! That would make a lovely wedding cake!
Erin says
Aw thank you!
Allyson says
Coconut oil icing? That sounds brilliant. I'm always on the lookout for more vegan desserts, and this one is stunnign.
Erin says
Thanks Allyson, let me know if you try it!
Allie @ Miss Allie's Kitchen says
GIRL! This is beautiful!! Loving it!
Erin says
THANK YOU 🙂
Kelly Scallion says
Ooh I've never made frosting with coconut oil, but I bet it's awesome. This looks gorgeous!
Erin says
Thanks Kelly, and it IS awesome 😀
Julia Mueller says
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!
Erin says
Haha yes almosttttt, and yes I Love it! Definitely easier than running around to all the stores to try to find stuff.
Karen @ Seasonal Cravings says
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.
Erin says
I agree, it really does!
Bethany @ athletic avocado says
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!
Erin says
It's SO good and the texture is spot on.