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