Vegan Coconut Cake

This easy vegan coconut cake is a simple recipe that’s bursting with tropical flavor. Ideal for a weekend treat!

Enjoy the sweet, coconut flavor in moist cake layers, sandwiched with a rich and creamy vegan coconut buttercream frosting. Coconut cake is a truly wonderful addition to any repertoire, and we’re sure that you and your guests would enjoy it. Serve during the holidays or on any occasion.

Key Ingredient Notes

• Cake flour and all-purpose flour – this combination works to give the cake a good amount of structure. You can also use one type of flour but take care not to over mix.
• Full-fat unsweetened coconut milk – the unsweetened version will give you a more rounded overall flavor since sugar is already included in the recipe.
• Vinegar – apple cider or white vinegar would work. It reacts with the baking soda to hep the cake rise.
• Oil – any neutral oil, but not coconut oil. Coconut oil becomes solid when chilled which could cause the cakes to have a dry or hard texture at cooler temperatures. Use a less saturated oil such as canola, sunflower or vegetable oil.
• Coconut Extract – Try not to use more coconut extract than recommended as the flavor can become unpleasant if too much is used.
  I’ve left it out of the frosting ingredients for this reason. Feel free to omit it in the cake as well.
• Simple Syrup – made with coconut milk, sugar and water. Brushed on cake layers before frosting to keep them moist and add extra flavor.
• Vegan vanilla frosting – use coconut milk instead of soy milk for more flavor. Coconut and chocolate are a good combination. You can pair this cake with vegan chocolate frosting instead.
• Unsweetened Coconut flakes – can be used toasted or untoasted.

Step-by-Step Instructions

1. Prepare three six-inch cake pans by buttering and lining with parchment or use one of the alternatives to parchment paper. Try using cake strips for a more even bake. That’s what I do. Soak the strips in water until ready for use. Preheat the oven to 340°F/171°C.
2. Add the granulated sugar to the bowl of a stand mixer, and sift in the remaining dry ingredients. Mix on low until completely combined. In a separate bowl, combine all of the liquid ingredients.
3. Slowly stream the liquids into the dry ingredients while gradually increasing the speed to medium. Mix for about twenty seconds or until a smooth, thick batter is formed. Make sure not to overmix the batter, gluten will start to develop and the texture of the cake will be dense.
4. Scrape the bottom of the bowl to ensure there are no dry, floury spots.

5. Evenly distribute the batter between the cake pans and, if you’re using them, apply the cake strips.

6. Bake for 30 to 40 minutes with the strips or about 20 minutes without. When done, a skewer, when inserted into the middle of the cake, should come out clean. Cool the cakes within the pans completely, and then turn out onto a cooling rack.

7. Combine all of the ingredients for the simple syrup, and bring it to a boil in a pot or the microwave. Set the mixture aside to cool before use.
8. Make one batch of the vegan vanilla frosting, making sure to use coconut milk instead of soy.

9. Toast half of the coconut flakes in a dry pan on low heat. Stir the pan constantly, and watch extremely carefully. As soon as the flakes begin to brown, remove them from the heat and immediately transfer to a separate heat-safe bowl. The carry-over heat in the pan will continue to toast the flakes.
10. Stir in the remaining, un-toasted flakes.

11. Assemble the cake: Lightly brush the cake layers with the simple syrup mixture.
12. Fill a piping bag with frosting – or use a zip-top bag with a corner snipped to create a nozzle. Dab a little frosting on your cake board, stand, or plate.
13. Place the first layer of cake on the board, and then pipe a swirl of frosting on top. Top with a tablespoon or two of the coconut flakes, and then spread the frosting evenly with a knife or spatula. Repeat with the second layer.
14. Add the final layer of cake, making sure to place it bottom-side-up for an even, flat top. Apply a thin layer of frosting to the top and sides to crumb-coat the cake. Place the cake in the fridge for at least an hour, or until the frosting is no longer sticky to the touch.
15. Cover the cake with more frosting, and then smooth the sides. Any remaining frosting can be used to decorate the top however you’d like! I used a #4B Open Star piping tip.

16. Add the remaining coconut flakes halfway up the side of the cake. You might need to use more flakes if needed to completely cover the sides.

Key Tips To Follow

• Ensure the cake has cooled completely before you begin to frost it, so the frosting won’t melt.
• Don’t soak the cake layers with simple syrup or they may begin to fall apart.
• For the best results, use a scale to measure out the exact correct amount of flour.

Storage Suggestions

Keep the cake in the fridge in order to prevent the frosting from melting at warmer temperatures. If you’re serving up slices, wrap them in plastic wrap to avoid the cake drying out at any point.

The cake can be frozen for up to a month. Wrap with a few layers of cling film, and then finish with aluminum foil to prevent freezer burn. Before serving, defrost the cake in the fridge overnight, and then allow it to come to room temperature. For more detailed tips, please check out my post on How To Store Cakes.

More cake recipes to try

• Vanilla Cake
• Vegan Chocolate Cake
• Vegan Carrot Cake
• Vegan Lemon Cake
• Vegan Black Forest Cake
• Baked Vegan Cheesecake

Print Recipe Pin Recipe

5 from 1 vote

Vegan Coconut Cake

This easy eggless coconut cake is a simple recipe that’s bursting with tropical flavor. Ideal for a weekend treat!

Prep Time1 hour hr

Cook Time40 minutes mins

Resting/Chilling Time2 hours hrs

Total Time3 hours hrs 40 minutes mins

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: 12

Calories: 991kcal

Author: Jhanelle Golding

Equipment

• Stand mixer or mixing bowls
• Three 6-inch cake pans
• Three Bake-Even Cake Strips (optional but recommended)
• #4B Open Star piping tip

Ingredients

Dry Ingredients for the Cake:

• 1¾ cup all-purpose flour
• 1¾ cup cake flour
• 2 teaspoons baking soda
• ½ teaspoon salt
• 1½ cups granulated sugar

Liquid Ingredients:

• 1¼   cup full fat unsweetened coconut milk
• ¼ cup vinegar, apple cider or white vinegar
• ½ cup oil, not coconut oil – See Notes
• 3 tablespoons vanilla
• 1 teaspoon coconut extract

Simple syrup:

• 2 tablespoons coconut milk
• 1 tablespoon granulated sugar
• 1 tablespoon water

Assemble:

• 1 batch Vegan Vanilla Buttercream Frosting, made with coconut milk
• 1 cup unsweetened coconut flakes

Instructions

Cake:

• Prepare three 6-inch cake pans by buttering and lightly dusting the bottom and sides with flour. I recommend using cake strips for a more moist, even bake. Soak them in water until ready for use then preheat the oven to 340°F/175°C.
• Add the granulated sugar to the bowl of a stand mixer and sift in the remaining dry ingredients.
  1¾ cup all-purpose flour,1¾ cup cake flour,2 teaspoons baking soda,1½ cups granulated sugar,½ teaspoon salt
• In a separate bowl, add the liquid ingredients and mix until combined.
  1¼   cup full fat unsweetened coconut milk,¼ cup vinegar,½ cup oil,3 tablespoons vanilla,1 teaspoon coconut extract
• Place the bowl of dry ingredients on the stand mixer and start mixing on low.
• Gradually add all the liquids then increase the speed to medium. Mix for about 20 seconds or until a smooth, thick batter is formed with a few tiny lumps. Don’t overmix.
• Evenly distribute the batter between the cake pans and apply the cake strips if they are being used.
• Bake for about 30 to 40 minutes with the cake strips or about 20 minutes without. A skewer should come out clean when done.
• Cool completely in the pans.

Prepare the simple syrup, frosting and flakes:

• Combine the ingredients for the simple syrup and bring to a boil in a pot or the microwave. Set aside to cool.
  2 tablespoons coconut milk,1 tablespoon granulated sugar,1 tablespoon water
• Make one batch of the vegan vanilla frosting, using coconut milk instead of soy milk.
  1 batch Vegan Vanilla Buttercream Frosting
• Toast half the coconut flakes in a dry pan on low heat. Stir constantly and watch carefully.
  1 cup unsweetened coconut flakes
• As soon as it begins to brown, remove from the heat. The carry-over heat will continue to toast the flakes so add to a bowl quickly. Stir in the remaining flakes.

Assemble:

• Remove the cakes from the pans and light brush with the simple syrup.
• Fill a piping bag with frosting or a zip-top bag with one corner snipped.
• Dab a bit of frosting on your cake board, stand or plate. Place the first layer on the board and pipe a swirl of frosting on top without gaps.
• Top with a tablespoon or two of the coconut flakes and spread the frosting evenly with a knife.
• Repeat with the second layer.
• Add the final layer, bottom-side up for flat even top. Apply a thin layer of frosting to the top and sides to crumb coat the cake.
• Place in the fridge for at least 1 hour or until the frosting is not sticky to the touch.
• Cover the cake with more frosting and smooth the sides. Any remaining frosting can be used to decorate the top with the piping tip.
• Add the remaining coconut flakes half-way up the side of the cake. You may need to use more flakes to completely cover the sides.

Notes

• Coconut oil becomes solid when chilled which could make cakes have a dry or hard texture when placed in the refrigerator or at cooler room temperature.
• Use a less saturated oil such as canola, sunflower or vegetable oil.
• Try not to use more coconut extract than recommended as the flavour can become unpleasant with a soapy taste.
• Please check the post for lots more tips and tricks.