Vegan Coconut Cake
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There is no shortage of coconut goodness in this Vegan Coconut Cake! Deliciously fluffy and decorated with vegan coconut buttercream and toasted coconut, it’s the perfect dessert for coconut lovers.
You’ll find heaps of intense coconut flavor in every layer of this Vegan Coconut Cake! Inspired by my coconut bread recipe, it’s a tropical and sweet dessert that’s not only perfect for coconut lovers but for vegans as well. Plus, it’s deceptively easy to make!
This coconut cake recipe features two soft and fluffy coconut cake layers, homemade vegan coconut buttercream, and toasted coconut. I mean, if you LOVE coconut, this is the cake for you! It’s tropical, sweet, and creamy, and you won’t even notice that it’s vegan.
- Craving coconut cake in breakfast form? Give this coconut chia pudding a try!
Recipe features
- It’s the ultimate cake for coconut lovers! Coconut milk and shredded coconut in the cake and frosting provide every bite with sweet, tropical, and coconutty flavors.
- Light, fluffy, and moist cake layers that are completely dairy free and egg free.
- It’s just plain easy to make!
Ingredients
Cake flour – Cake flour is a low-protein flour that’s the secret behind light and delicate cakes. If you don’t have cake flour at home, this homemade cake flour substitute by Sally’s Baking Addiction is easy to make by sifting all purpose flour and cornstarch together. And while cake flour will give you the best results, you can use all purpose or whole wheat flour as a substitute.
Shredded coconut – I like using sweetened shredded coconut. It’s folded into the cake batter as-is and the rest is toasted and used for decoration.
Coconut milk – Canned full fat coconut milk is best here. Don’t use coconut milk from a carton. Both the solid coconut cream and liquid milk in the can are needed to make this recipe.
Applesauce – For moisture and to help bind the cake together. Plain vegan yogurt should work well as a substitute.
Vegan butter – You need vegan butter (like Earth Balance) to make the cake and vegan coconut buttercream. For an even stronger flavor in the cakes and/or icing, try using melted and softened coconut oil instead.
Step-by-step instructions
Step 1: Make the dry mix. Whisk the cake flour, sugar, baking powder, baking soda, salt, and shredded coconut together in a mixing bowl.
Step 2: Mix the wet ingredients. In a separate bowl, whisk the coconut milk, applesauce, vanilla, and apple cider vinegar together. Finish by folding in the melted butter.
Step 3: Finish the batter. Pour the dry ingredients into the wet, then mix until they just come together.
Step 4: Bake. Pour the batter into your prepared cake pans and bake until a toothpick inserted in the middle comes out clean. Let them cool in the pans for a few minutes, then transfer to a cooling rack.
Step 5: Make the icing. While you wait for the cakes to cool, toast the coconut in a skillet until it’s golden brown. Next, beat the butter, coconut milk, vanilla, and powdered sugar together until you have a smooth icing.
Step 6: Decorate, then serve. Place one cooled cake layer on a cake stand and spread some icing on top. Finish with a sprinkle of some of the toasted coconut. Place the other cake layer on top and decorate the tops and sides with the rest of the icing and coconut. Slice and enjoy!
Tips and FAQs
- Whisk the coconut milk. Most cans of coconut milk are lumpy, which is why you’ll need to whisk the milk on its own before combining it with the rest of the wet ingredients.
- Don’t over-mix the batter! Only mix the dry mix into the wet until they just come together and no dry flour streaks remain. If you keep mixing, the cake will be dense and lose its fluffiness.
- Toast the coconut very carefully. It will burn easily if it gets too hot or you walk away from the stove.
- Decoration ideas. Transform this into a vegan pina colada cake by topping it with pineapple wedges and maraschino cherries! Otherwise, fresh fruit, like kiwi, cherries, or bananas, pair nicely and are easy last-minute decorations.
Can I use this recipe to make cupcakes instead?
Absolutely! You can follow my vegan-friendly coconut cupcakes recipe or make this recipe as normal, then bake the cupcakes in a lined muffin tin for 25 to 30 minutes
Can coconut cake be made gluten free?
I haven’t tested this recipe with gluten free flour, but you can try replacing the cake flour with a high-quality all purpose gluten free flour blend.
Can I use a different cake pan?
Sure. You can bake the entire batch of cake batter in a 10-inch square pan or bundt pan instead of the two 8-inch round pans. Just watch the cake carefully, as the baking times may vary.
Storage
- Refrigerator: The decorated cake or plain cake layers will keep for up to 5 days in the fridge. The icing can also be made ahead of time and stored in the fridge for about 3 days.
- Freezer: Wrap the cake layers in a layer of plastic and aluminum foil, then freeze for up to 3 months.
More vegan cake recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Vegan Coconut Cake
Ingredients
- 3 cups cake flour
- 1 1/2 cups cane sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup shredded coconut, I used sweetened
- 1/2 cup vegan butter, melted and cooled to room temperature
- 14 oz. coconut milk, canned; full fat
- 1 cup applesauce
- 2 tsp apple cider vinegar
- 2 tsp vanilla extract
for the icing:
- 1/2 cup vegan butter, softened
- 5 tbsp coconut milk, canned
- 1 tsp vanilla extract
- 4 cups powdered sugar
- 1 cup shredded coconut, sweetened; toasted
Instructions
- Preheat oven to 350° and line two 9" cake pans with parchment paper; set aside. Next, melt the butter then set it aside and allow it to cool to room temperature.
- In a medium mixing bowl, stir the cake flour, sugar, baking powder, baking soda, salt, and shredded coconut together.
- In a separate large bowl, whisk the coconut milk until it's smooth, removing as many lumps as possible, then add the applesauce, vanilla and apple cider vinegar and stir to combine. Last, pour in the melted butter and stir. Pour the dry ingredients into the wet, using an electric mixer to stir the batter, being careful not to over-mix.
- Divide the batter into the prepared cake pans, then bake the cake for 33-38 minutes, or until a toothpick comes out clean. Leave the cakes in the pans for 10 minutes, then carefully invert them onto a cooling rack. Allow the cakes to cool completely before icing them.
- While you're waiting for the cakes to cool, toast the coconut for the icing. Pour the shredded coconut into a skillet and heat it over medium-low heat. Stir occasionally until the coconut is golden-brown and toasted; pour into a bowl and let it cool.
- For the icing: whisk the butter, coconut milk and vanilla together. NOTE: for the coconut milk, just use the cream that's on the top of the can. Then, pour in the powdered sugar and mix until the icing is smooth.
- Once the cakes have cooled, place one cake on a cake stand, then add a large dollop of icing and spread it around. Add some of the toasted coconut on top, using your hands to press it down. Add the second cake on top and repeat this process, icing the entire cake and pressing toasted coconut onto the top and sides. Slice and enjoy!
Notes
Nutrition
UPDATE NOTE: This post was originally published in February 2019. It was updated with new text and photos in March 2023.
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!