Vegan Coconut Cake
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.
Servings: 10 slices
Calories: 722kcal
Ingredients
- 3 cups cake flour
- 1 ½ cups cane sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup shredded coconut I used sweetened
- ½ cup vegan butter melted and cooled to room temperature
- 14 oz. coconut milk canned; full fat
- 1 cup applesauce
- 2 teaspoon apple cider vinegar
- 2 teaspoon vanilla extract
for the icing:
- ½ cup vegan butter softened
- 5 tablespoon coconut milk canned
- 1 teaspoon 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
*Calories are per slice and are an estimation
Nutrition
Calories: 722kcal | Carbohydrates: 114g | Protein: 6g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Sodium: 376mg | Potassium: 200mg | Fiber: 2g | Sugar: 83g | Vitamin A: 871IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 2mg